White Chocolate Chunk Fudge

This fudge is wonderfully indulgent. You only need a few squares to satisfy a sweet craving. Probably just as well really as I don't even want to think about the calorie count!

The original recipe is here however I have tweaked it quite a bit. I found the glucose syrup unnecessary and also used more white chocolate. I found that not stirring it after it boiled actually made for a smoother fudge.

I made this to use up some double cream that was nearing its use by date. It is an easy recipe however I recommend using a thermometer to reach the correct temperature as, in this batch, I didn't and it must have gone past the soft ball stage. This makes the fudge quite crumbly (which is still nice in my opinion) but technically you should be able to bite into fudge and leave teeth marks otherwise it is called 'tablet'.

You can use dark or milk chocolate in place of the white chocolate. You can also add nuts, dried fruits and even dolly mixtures!

400ml Double Cream
100ml Milk
500g Caster Sugar (caster sugar is finer than granulated and dissolves easier)
200g White Chocolate (chopped into chunks)
1/2 teaspoon Vanilla Extract

  1. Line an 20cm / 8" square tin with baking paper.
  2. In a non stick pan over a medium heat bring the sugar, cream and milk to the boil stirring. 
  3. When the mixture boils stop stirring and allow to boil for 10-15 minutes until it reaches the soft ball stage (118C). Swirl the pan occasionally but do not stir. If you're not using a thermometer then drop a small amount in a jug of cold water and if it forms a ball then it is ready. 
  4. Remove from the heat immediately and add 50g of the chopped chocolate. Do not stir. Leave to cool slightly for about 5 minutes.
  5. Beat the mix with a wooden or silicone spoon (metal will damage the non stick pan) until thick (about 10 minutes).
  6. Add the rest of the chocolate and vanilla and stir briefly until incorporated. Over-mixing will cause the chocolate to melt and there won't be any chunks. Alternatively add the vanilla and mix, then after pouring into the baking tin gently press the chocolate chunks on the top.
  7. Pour the fudge in your prepared tin and leave at room temperature to cool and set.
Print recipe.

This certainly passed my little dribbler's seal of approval. Mind you he does love sugar!


What's the strangest flavour of fudge you've ever encountered? Strawberry and champagne sounds good... I might have to start experimenting!


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