Skip to main content
martha-fudge-2.jpg

White Chocolate & Pecan Christmas Fudge by Martha Collison

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
16Serves
Easy

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

    • 397g Condensed milk
    • 200g Billington's light muscovado sugar
    • 2 tbsp 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

Utensils

  • Baking tray

Great recipes and more at BakingMad.com

Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.