Points to remember

  • Pour the double cream into a saucepan along with the caster sugar and liquid glucose.
  • Slowly heat them together, stirring continually, until the sugar melts and stops feeling grainy on the bottom of the pan.
  • Turn up the heat and boil rapidly until the bubbles in the mixture look small and even.
  • You know it's ready when a small amount of the mixture dropped into a glass of cold water sets into a soft ball that you can lift out with a teaspoon and pinch between your fingers.
  • If you have a sugar thermometer, the temperature should be 119˚C
  • Turn off the heat and keep stirring for 5 minutes or until the mix starts to thicken a little.
  • Pour into a prepared tin and sprinkle with the white chocolate. Swirl the chocolate through the mixture once using a spatula or the handle of a wooden spoon.
  • Leave the fudge to set overnight.
  • Take the fudge out and cut it into squares. It’ll keep for up to 2 months in an airtight container.


This video uses our White chocolate chip fudge recipe. It shows the basic technique needed for all fudge recipes.

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