White chocolate fudge
by Phil Carnegie
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servings6
25 minutes
Ingredients
White chocolate fudge
750g of granulated sugar
225ml of glucose
420ml of double cream
500g of white chocolate, chopped
115g of butter
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