White Chocolate & Pecan Christmas Fudge by Martha Collison

  • Total Time

    25m
    • Prep Time

      15m
    • Bake Time

      10m
  • Serves

    16


Our friends at Billington's have shared with us this wonderful recipe by Martha Collison. Martha has used Billington's Unrefined Light Muscovado Sugar which brings a natural caramel undertone to this smooth velvety fudge. It's easy to make and is a fantastic Christmas present idea. 

Method

  1. Cut the chocolate up finely. Line a 20 x 30cm tin with baking parchment.

  2. Combine the condensed milk, sugar, golden syrup and butter in a heavy based saucepan. Stir, without boiling, until the sugar is dissolved.

  3. Bring the mixture to a gentle simmer and, once it continues to bubble while you stir, simmer and stir for another 5-6 minutes. You should notice it thicken slightly.

  4. Take the mixture off the heat and mix through the white chocolate, salt, pecan nuts and cinnamon until fully incorporated and the mixture is smooth.

  5. Pour the mixture into the lined baking tin. Sprinkle the top with pecan nuts and Christmas sprinkles, if using.

  6. Leave for 30 minutes to cool at room temperature, then refrigerate overnight. Drizzle with melted white chocolate and slice into squares before serving.

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