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25Total Time
15Prep Time
10Bake Time

White Chocolate & Pecan Christmas Fudge

Celebrity recipe

1 Reviews

About the bake

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. 

25Total Time
15Prep Time
10Bake Time


  1. Step 1:

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

  2. Step 2:

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

  3. Step 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. Step 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. Step 5:

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

  6. Step 6:

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


  • For the Fudge

    • 397g Condensed milk
    • 200g Billington's light muscovado sugar
    • 2 tbsp Silver Spoon Golden Syrup
    • 100g Butter
    • 175g White chocolate, finely chopped
    • Pinch Sea salt
    • 1 tsp Ground cinnamon
    • 150g Chopped pecans plus extra to decorate
    • 25g White chocolate, to drizzle
    • 25g Christmas sprinkles to decorate


  • Baking tray

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