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Caramel and white chocolate fudge
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Indulgent homemade fudge perfect for gifting or savoring.
Ingredients:
  • 215g caster sugar
  • 200g brown sugar
  • 55.60 gm glucose syrup
  • 125ml cream
  • 60ml milk
  • 100g white chocolate, chopped
  • 40g butter
Instructions:
  • Prepare a 15cm square cake pan by greasing and lining the base and 2 sides with baking paper, allowing the edges to hang over. In a medium saucepan over low heat, combine caster sugar, brown sugar, glucose syrup, cream, milk, and chocolate. Stir constantly and use a pastry brush dipped in water to brush down the sides and remove any sugar crystals. Cook for 5 minutes until the sugar is completely dissolved.
  • Raise heat to high and bring to a boil without stirring for 5-7 minutes until a candy thermometer reads 116°C for hard crack stage. Remove from heat, add butter without stirring, and let sit for 20 minutes until syrup reaches 40°C on the candy thermometer.
  • Stir the mixture with a wooden spoon for approximately 5 minutes until it holds its shape when dripped. Transfer to the prepared pan, cover with foil, and let it rest for 6 hours until the fudge sets and crystallizes.
  • Place the dish on a clean work surface and cut it into squares. Enjoy with a cup of coffee or tea.

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