White Chocolate Fudge

Method

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 Unrefined Golden Caster Sugar (We like Billington’s)
   • 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

   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.

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 Vanilla Extract (We like Nielsen-Massey)
   • 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.