White chocolate chip fudge
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Cuts into 12 squares
Skip to ingredients
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- 500g golden caster sugar
- 500ml double cream
- 3 tbsp liquid glucose(available in most supermarkets and chemists)
- 140g white chocolatecut into chunks (not too small or they'll melt completely)
Nutrition: per serving
- kcal444
- fat26g
- saturates15g
- carbs54g
- sugars53g
- fibre0g
- protein2g
- salt0.08glow
Method
step 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.
step 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.
