Recipes Confectionery Recipes White Chocolate Fudge Back to Confectionery Recipes White Chocolate Fudge Total Time 25m Serves 18 Skill Level Easy Dietary Needs EF/GF/NF/Veg Egg free Gluten free Nut free Vegetarian 3 Reviews 4 star rating Share An ideal gift your friends and family will love. Method 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 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 How to Test if your Fudge is Ready Drop some of the mixture into a bowl of very cold water, if the mixture forms a soft ball it is ready. 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) 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 Baby Shower Bake Your Own Gifts Child Friendly Egg Free Engagement & wedding Father's Day Gluten Free Homemade Gifts Mother's Day Nut free Quick and Easy Speedy Bakes Vegetarian Reviews 12 January 2020 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! 21 December 2019 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! 01 September 2018 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 Your Rating 5 stars4 stars3 stars2 stars1 star Email Your Review MAKE A SHOPPING LIST Products Used in This Recipe Available to Buy Flavourings Nielsen Massey Vanilla Extract - 60ml £7.80 Out of stock Qty 1 2 3 4 5 6 7 8 9 Select Chocolate Callebaut Belgian White Chocolate - 28% Cocoa Solids - 1kg £14.99 Out of stock Qty 1 2 3 4 5 6 7 8 9 Select Baking Tins & Trays PME Round Cake Tin - 7" x 3" £6.99 Qty 1 2 3 4 5 6 7 8 9 Select Sugar Billington's Golden Caster Sugar 500g £1.25 Qty 1 2 3 4 5 6 7 8 9 Select Ingredients Metric 350g Billington’s Unrefined Golden Caster Sugar This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons. 30g Butter (Unsalted) 1 Pinch of Salt 125ml Evaporated Milk 1 tsp Nielsen-Massey Vanilla Extract Vanilla extract is a superior flavouring ingredient, derived solely from the vanilla pod by soaking it in alcohol and water. Only vanilla extract has the true flavour and aroma of vanilla pods, producing a fuller, richer taste which will transform the taste of any recipe. Vanilla is also a flavour enhancer so will work with other ingredients and flavours in a recipe to give amazing results! It is a versatile ingredient which can be used in both sweet and savoury dishes, try it in your cakes, cupcakes and buttercream. We always recommend using an extract rather than essence when baking. Our favourite extract is Nielsen-Massey, it gives consistently great results, the vanilla pods are hand picked in the finest growing regions of Mexico, Tahiti and Madagascar and enter a cold extraction process to extract the vanilla from the pod whilst still preserving over 300 flavour compounds 200g White Chocolate (Chopped) Utensils Saucepan Wooden Spoon Sugar Thermometer Square Tin Recipe Alternatives Vanilla & Hazelnut Scottish Tablet Vanilla & Hazelnut Scottish Tablet Total 50m Makes 36 Skill Easy Diet Veg Rating No ratings yet Nougat Nougat Total 25m Serves 10 Skill Intermediate Diet DF/GF/Veg Rating 2 star rating Gingerbread Nutty Protein Balls Gingerbread Nutty Protein Balls Total 10m Serves 12 Skill Easy Diet EF/GF/V/Veg Rating No ratings yet
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