Phil Carnegie's white chocolate fudge recipe is simple to follow and takes absolutely no time at all. This is a wonderfully creamy end to a meal or a sweet treat to keep on hand. Although delicious on its own, this white chocolate fudge could also be combined with other desserts--cut it into designs to decorate cakes and cupcakes, for example, or use pieces of fudge as a decadent topping for ice cream

To make the fudge place the sugar, glucose and double cream in a saucepan and cook until the softball stage (about 113°C)
making fudge without a thermometer
If you don’t have a thermometer, to know if the fudge has reached softball stage drop a little of the mixture onto a saucer of cold water. It should form a thick but pliable ball
Then beat in the white chocolate and butter and pour into a mould. Cool and cut into desired shape
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White chocolate fudge

  • 750g of granulated sugar
  • 225ml of glucose
  • 420ml of double cream
  • 500g of white chocolate, chopped
  • 115g of butter


  1. Sugar thermometer

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Phil Carnegie's white chocolate fudge recipe works as a creamy dessert or teatime treat. This white chocolate fudge is tasty and simple to make

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