I have made this for the last year or two, and it is my favouritest fudge recipe ever. To the point that it is hard to give any away…
It has the added bonus of keeping for up to 2 months-so it can be made well in advance. This is the recipe from BBC Good Food:
This is what you need:
- 500g golden caster sugar
- 500ml double cream
- 3 tbsp liquid glucose (you can get this in most supermarkets)
- 140g white chocolate, cut into chunks-don’t make them too small, or they will melt!
This is what you do:
- Put the caster sugar, liquid glucose and double cream into a large saucepan and stir well
- Place over a low heat and stir continuously until the sugar has dissolved and no longer feels grainy on the bottom of the pan
- Turn up the heat and fast boil-you want it to reach ‘soft ball’ on a jam thermometer. If you don’t have such technological wizadry, then you can test when it is ready by dropping small amounts into a glass of cold water. It is ready when it sets into a soft ball that can be picked up with a teaspoon. It should have thickened, darkened slightly and the bubbles should be small and even
- Turn off the heat and keep stirring it for about 5 minutes as it starts to cool down
- Line a brownie tin or a 22cm square tin with baking parchment
- Add the white chocolate chunks and stir well
- Pour the mix into the baking tray and leave overnight to set
- Cut into chunks and
scoffwrap up for your loved ones
As I said at the start, this will keep for up to 2 months in an airtight container. Don’t however store it in the fridge, or it will go soft.
I made a double batch of this. If you do the same, make sure pan is big enough (it rises up a LOT when it is boiling-mine boiled over..) or use 2 pans. I’m sure this happened last year as well. I remembered as I was decanting half of the mix into another pan-nothing like learning from your mistakes..!
If you fancy a slightly easier version of fudge, with no need for a jam thermometer or worry ing about soft sets and such like, try my version of Nigella’s fudge from Nigella Express here.