White chocolate chip fudge

White chocolate chip fudge

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(37 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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Ingredients

  • 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)

Method

  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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lizleicester
4th Dec, 2012
5.05
Bought a sugar thermometer (on sale at Lakeland) which took all the guesswork out of this lovely treat. Inspired by finding a little label saying "Families are like fudge - mostly sweet, with a few nuts" so my nearest and dearest will benefit from this experiment!
jstcook
3rd Dec, 2012
5.05
Absolutely delicious, can't stop eating it! Found it very easy to make, used a thermometer. Will now try with milk chocolate bits.
sereynolds
24th Nov, 2012
4.05
Just made this and it was faily easy - I used a sugar thermometer to heat to the soft ball stage and then my arm nearly fell off stiring for 5 minutes! Smells lovely - I'm going to slice and it and give it my sister as part of her birthday present! She's a fudge adict, so hopefully it will pass her test!
reoryn
27th Sep, 2012
4.05
After much playing....advice if you're having problems... 1) Skip the Liquid Glucose, you don't need it, I think it makes it harder to burn, but it also makes it not set as well 2) Use a nice wide, heavy bottomed pan and put the Cream and Sugar over a medium heat. Stir until the Sugar has all dissolved, once it has, STOP STIRRING. 3) Get it to boiling and turn to a low heat but enough that it's still bubbling away and just leave it, still don't stir. 4) Let it get to soft ball on your Thermometer, then turn the heat off and leave it for 5 minutes or so. 5) Beat the hell out of it for 5-10 minutes, if you don't, it'll go more like soft toffee. Following those rules has made it pretty foolproof for me :)
story10
20th Jun, 2012
I tried this last night, but not sure I boiled it enough and then put it in the fridge to set! Numpty! Going to buy some more double cream and give it another go! Aside from not setting, it did taste amazing!
mismellyt
21st Dec, 2011
5.05
This tastes amazing. It came out a little darker than the picture and we used a sugar thermometer after trying to make a batch with a slightly different recipe which didn't set. With the thermometer it took the guessing out of the knowing when it's reached the soft ball temp. It set super quick, I would say cut it up before it completely sets or it's a little and crumbley once fully set. We packaged it up into little bags and are giving it away as Christmas presents. Also watch out for it burning on the bottom of the pan, we have had this happen once and had to throw it away as the taste went all the way through the batch.
chips71
7th Dec, 2011
Hi can anyone tell me please is this recipe gluten free? I don't understand the term 'gluten free' but I was hoping to make these as gifts and one member of our family is not allowed gluten. thanks :)
co0king
4th Dec, 2011
5.05
Oh, I forgot to say - I read somewhere that you shouldn't stir the mixture while it's boiling (just before and afterwards). Seemed to work as the fudge came out really smooth :-)
co0king
4th Dec, 2011
5.05
Tested this recipe out yesterday as a possible for Christmas pressies. Substituted some of the white chocolate for dried cranberries and it turned out really well (a little too well as I can't stop eating it...)
4911alex
3rd Dec, 2011
I made this fudge for the first time yesterday. This is the first time I've made fudge. I am def going to invest in a thermometre. Was a little tricky without. It has set but is very grainy...not sure if this right. Lovely treat though...hopefully next batch will be spot on.

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