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White Chocolate & Pecan Christmas Fudge

Published: Updated:
Celebrity recipe

1 Reviews

Total Time
25m
Prep Time
15m
Bake Time
10m
Serves 16
Serves 16
easy
Easy

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. 

10 ingredients6 steps

    Method

    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.

    Ingredients

    • For the Fudge

      • 397gCondensed milk 
      • 200gBillington's light muscovado sugar 
      • 2 tbspSilver Spoon Golden Syrup 
      • 100gButter 
      • 175gWhite chocolate, finely chopped 
      • PinchSea salt 
      • 1 tspGround cinnamon 
      • 150gChopped pecans plus extra to decorate 
      • 25gWhite chocolate, to drizzle 
      • 25gChristmas sprinkles to decorate 

    Utensils

    • Baking tray

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