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
Send us feedback on this White chocolate fudge recipe  

Corney & Barrow matching wine

Find out why Corney & Barrow match this White chocolate fudge recipe with a sweet white wine


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

Share this Recipe

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

White chocolate fudge recipe Tweaks

What's this?



Recipe Collections



Though the weather may not always be as ideal as we hope during spring, there are some great ingredients that reach their peak during this season. This includes oysters, rhubarb, asparagus and artichokes, to name just a few. Here, we give you a...