White chocolate fudge

PT25M

Share recipe

Ingredients

Metric

Imperial

White chocolate fudge

  • 750g of granulated sugar
  • 225ml of glucose
  • 420ml of double cream
  • 500g of white chocolate, chopped
  • 115g of butter
1
To make the fudge place the sugar, glucose and double cream in a saucepan and cook until the softball stage (about 113°C)
  • 750g of granulated sugar
  • 225ml of glucose
  • 420ml of double cream
2
Then beat in the white chocolate and butter and pour into a mould. Cool and cut into desired shape
Share recipe