White chocolate chip fudge – take two

Way back in November, I attempted to make white chocolate chip fudge to include in my festive gift boxes for family.

It didn’t go great, being more of a soft toffee consistency, but the flavours were good so I tried again, and ended up with something much better, thanks to a couple of tweaks to the method.

I used this BBC Good Food recipe, but judged the ‘doneness’ of the fudge by temperature rather than the soft ball method, and used The Pink Whisk’s handy tip of using a whisk rather than just beating with a spoon, which definitely made a huge difference.

The fudge wasn’t quite as crumbly as I would like, but was a met-in-the-mouth buttery consistency, which was still good enough to give away – hopefully people liked it!

White Chocolate Chip Fudge (adapted from BBC Good Food):

Makes approximately 5 gift bags

  • 500g golden caster sugar
  • 500ml double cream
  • 3tbsp liquid glucose
  • 140g white chocolate chunks

Heat the sugar, cream and liquid glucose in a heavy-bottomed saucepan (use the largest one you have as it will bubble up a lot). Once all the sugar has dissolved, bring to the boil and keep stirring until it reaches 115 degrees C. Remove from the heat straight away and pour into a large heatproof bowl.

Whisk the mixture to cool and thicken – this took me about 5 minutes with an electric whisk. Fold in the chocolate chips, then spread into a greased and lined 8×8″ square tin, and leave to set at room temperature.

When it’s completely set, remove from the tin and cut into small squares. This can then be put in gift bags, or just eaten straight away!

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