How To Make White Chocolate Fudge
This white chocolate fudge recipe has been a firm favourite of my family and friends for many years! I use a good quality white chocolate by Green & Blacks, so that you get a lovely creamy taste. Quality chocolate is important, so that you get a real hit of flavour. You will need a good baking tin and thermometer for this.
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300g White chocolate broken into really tiny pieces (I blitz mine in my trusty KitchenAid food processor)
350g Golden caster sugar
175ml of Evaporated milk
½ Tsp of Vanilla extract
Optional - A few biscuits (I use rich tea or digestive) broken up into small pieces
Line a 28cm x 23cm x 5cm tin with baking paper
Place the sugar, butter and evaporated milk into a large pan, heat until dissolved.
Add the vanilla extract then bring to the boil making sure you stir constantly. Carry on with this bubbling simmer for around about 5 minutes. It could take longer to get to 116 degrees centigrade so be patient!
Once it has reached this temperature take off the heat and immediately add the chocolate – stir like crazy to get it combined, then quickly add the broken biscuit (if using) and mix in.
Pour into the lined tray and mark out some guideline squares.
Place in the fridge for about a couple of hours or until set.
Remove from tin, and cut into cubes sized pieces.
Store in a plastic container or jar with a sealed lid.