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White chocolate fudge
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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 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.
First published in 2015
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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
SAVE RECIPE
Equipment
- Sugar thermometer
Method
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
- 500g of white chocolate
- 115g of butter
First published in 2015
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