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

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

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
First published in 2015

Phillip Carnegie comes from a family of chefs - his brother worked in kitchens and his mother prepared food for a nursing home in a village near Alford, where he grew up

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