White chocolate chip fudge

White chocolate chip fudge

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(38 ratings)

Prep: 5 mins Cook: 20 mins

More effort

Cuts into 12 squares

Why not make a gift of this indulgent fudge? You can vary it with different types of chocolate to suit different tastes

Nutrition and extra info

Nutrition: per serving

  • kcal444
  • fat26g
  • saturates15g
  • carbs54g
  • sugars53g
  • fibre0g
  • protein2g
  • salt0.08g
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  • 500g golden caster sugar
  • 500ml double cream
  • 3 tbsp liquid glucose (available in most supermarkets and chemists)
  • 140g white chocolate, cut into chunks (not too small or they'll melt completely)
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…


  1. Line a 22cm square non-stick tin with baking parchment. Put the caster sugar, double cream and liquid glucose in a pan. Slowly heat together, stirring continually, until the sugar melts and stops feeling grainy on the bottom of the pan. Turn up the heat and fast boil until a small amount of the mixture dropped into a glass of cold water sets into a soft ball that you can pick up on a teaspoon. By this time the bubbles in the mixture will look small and even.

  2. Turn off the heat and keep stirring for 5 mins or until the mix starts to thicken a little. Sprinkle in the white chocolate and swirl it through the mixture once using a spatula or the handle of a wooden spoon. Pour into a tin and leave the fudge overnight to set, then turn out and cut into squares. Will keep for up to 2 months in an airtight container – don't store in the fridge or the fudge will go soft.

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Comments, questions and tips

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14th Jul, 2013
Did it today and i am really disappointed. I left it overnight but it is still runny! It tastes great but it is just like over-sweet custard. Even though i stirred only before and after boiling, i couldn't get to the soft ball when putting a bit in cold water, so when it started to get browner and browner and burning to the pan, i decided to turn the heat off. I didn't have any liquid glucose so i used condensed milk instead. Might that be the problem?
5th May, 2013
This is the best fudge recipe ever!! if you cut the white chocolate up in to thin pieces, and mix it in on the hob for a minute, you get a much smoother fudge. All my friends beg for me to make them this fudge for their birthdays!!
12th Jan, 2013
Made this for Christmas presents this year - 2 separate batches - both turned out perfectly. Didn't use a thermometer, but followed advice from here and stopped stirring once boiling (even though the temptation to stir is overwhelming!!). About 15 mins to get to the soft ball stage and then beat like crazy once off the heat. Had great feedback - one person saying it was the nicest thing they'd ever eaten!! Definitely on the list for next year.
4th Jan, 2013
really easy to make - i managed without a sugar thermometer and it took about 20mins to get to soft ball stage. followed some of the tips from previous comments: stop stirring once the sugar has dissolved and then continuously stir again for 10mins after taking ioff the heat.
2nd Jan, 2013
I made this last night as a last minute gift. I halved the quantities as only needed about a 1lb of fudge, I also added a bit of vanilla extract for extra flavour, which went nicely, and although got it to soft ball stage didn't simmer for loo long as I wanted a more soft fudge.
1st Jan, 2013
Made this for presents this Christmas. Absolutely wonderful recipe and fabulous fudge. I used a thermometer and boiled until soft ball. Added dried cherries for a bit of colour. Will make again.
19th Dec, 2012
Absolutely delicious. Followed the recipe to the letter. Made half a batch just to test it out but it's divine so will be making two full batches as Christmas presents. Thank you Lulu Grimes!
17th Dec, 2012
Perfect fudge no grains in it .used a surgery thermometer but it never did reach the soft ball on it so I just end used the glass of water which showed it was setting .only took 5 minutes .stirred every couple of secs during the boil to stop burning and worked perfectly .second batch today yumm
16th Dec, 2012
Lovely recipe,you cant beat home made fudge , may have to make a double batch next time . For those who didn't get fudge to set , rather than bin it which seems such a waste would it not make an ice cream topping maybe ? Re spoilt pan before binning it try this first put a couple of dishwasher tablets add water and simmer for an hour before scouring while warm then rinse thoroughly.
13th Dec, 2012
After some more experimentation, an additional comment to put on this one - Once it hits soft ball stage on the Thermometer, turn the heat off and leave it until the temperature has dropped to about 50 degrees C - This might take an hour or so. If you leave it til that temp before stirring, the sugar crystals that form are much smaller and you get a MUCH smoother less grainy fudge :)


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