White Chocolate Fudge

  • Total Time

  • Serves


  • Skill Level

  • Dietary Needs

    • Egg free
    • Gluten free
    • Nut free
    • Vegetarian
  • 5 Reviews

    4 star rating

An ideal gift your friends and family will love. 


  1. Put the golden caster sugar, butter, salt and milk into a large heavy pan and heat gently until the sugar has dissolved completely.

    • 350g Billington’s Unrefined Golden Caster Sugar
    • 30g Butter (Unsalted)
    • 1 Pinch of Salt
    • 125ml Evaporated Milk
  2. Increase the heat and bring to the boil, stirring all the time with a wooden spoon. Boil for 5 minutes or until it reaches the soft ball stage on a sugar thermometer.

    Top Tip: How to Test if your Fudge is Ready
  3. Remove from the heat and stir in the vanilla extract and chocolate. Stir until the chocolate has melted and the mixture is smooth.

    • 1 tsp Nielsen-Massey Vanilla Extract
    • 200g White Chocolate (Chopped)
  4. Pour into a buttered 18cm square tin and chill for a few hours until firm. Cut into pieces and store in an airtight container. They will keep in the refrigerator for up to a week.

Let's Bake

The easiest way to follow a recipe


  1. 5 star rating

    Absolutely lovely! I sometimes change the white chocolate for about 100g of dark but whatever it is great. I find I only need about 3 mins boiling time as it's a fine line between cooked and gone grainy

  2. 4 star rating

    It tasted amazing but was a bit soft.(still ate it all😂)

  3. 5 star rating

    Great recipe that even I could follow. I don't have a thermometer (I used the method of dropping some into cold water) so it took a while to perfect the texture, but always got great tasting fudge which everyone loved!

  4. 5 star rating

    Brilliant fudge and a massive hit with everyone! I've made this recipe three times and its worked perfectly two of those times. The third time only went badly because I boiled it too fast and burnt it! Would highly recommend this recipe! It sets FAST though so add the chocolate quick and get it in the fridge!

  5. 3 star rating

    This recipe turned into powdered sugar immediately after i added the white chocolate & vanilla.

    It made a very small amount of edible solid once i packed it into the tin and cooled. Doubt i will try again & waste more ingredients.

Leave Your Thoughts

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!