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Classic Creamy Sweet Fudge, with a White Chocolate Twist – easier than you think to make, utterly irresistible when eating!


Last week I reposted my recipe for my Oreo Cookies & Cream Fudge, and it went down and absolute storm again with so many of you making it this weekend! Thank you! Because of this, I decided I couldn’t wait any longer to post my new recipe – this delicious White Chocolate Fudge!! I have made many a fudge recipe in my time, some ending up grainy, some not setting at all, and some being downright strange – but this one is creamy, delicious, the perfect soft:hard ratio, and is utterly scrumptious. HELLO HEAVEN!

I know you lot like White Chocolate is a good’un as you all seem to love my No-Bake White Chocolate & Strawberry Cheesecake, and I have to agree – even thought White Chocolate isn’t technically Chocolate when you look into it (shocking, I know) it can be so creamy and lovely that it doesn’t bother me in the slightest. The mix of the Vanilla Bean Extract & White Chocolate in this fudge is perfection.


I use Callebaut in my baking as it is of such high quality – and it ends up being the same price as cheap chocolate chips from the supermarket – Callebaut chocolate is heaven! It makes every recipe you use them for absolutely FULL of the Chocolatey heavenly flavour, and using that in this fudge is ideal.

I realise Fudge can be scary, as I’ve said before, but it is so worth the scary moments, and its so worth investing in a sugar thermometer (which are relatively inexpensive these days!!) So you don’t have to worry, you’ll want to make fudge again and again once you’ve made it the first time – so I hope you like this recipe! Let me know how you get on!


This recipe makes 40-50 pieces of fudge! 


– 250g Clotted Cream/Double Cream
– 300g Caster Sugar
– 50g Liquid Glucose
– 1tsp Vanilla Bean Extract
– 250g Chopped White Chocolate
– 50g butter



1) Line a 20cm Square pan with parchment paper and leave to the side.

2) In a Large Pan, add the Cream, Caster Sugar, Liquid Glucose & Vanilla – Heat on a low-medium heat until the sugar has dissolved, stir occasionally during this process so everything is mixed well – this could take a couple of minutes.

3) Once the sugar has dissolved, turn the heat up to a medium-high heat and bring the mixture to a rolling boil – without stiring the mixture, heat the mixture on the rolling boil until it reaches 113C – Test this with a Sugar Thermometer, or use the Soft Ball Method**! Be careful not to heat it too high, or be impatient with it, because you risk the mixture over spilling, and doing it to quickly can burn the mixture.

4) Once you have reached 113C, Remove the pan from the heat, and beat in the chopped white chocolate and butter until they’re melted and the mixture is smooth. Continue to beat for a couple of minutes so it thickens slightly! Pour into the prepared tin and leave to set for 5-6 hours, or overnight.

5) Chop into squares, I usually do 1inch squares and ENJOY!!


Tips and Ideas

This treat will last 2-3weeks in an airtight container at room temperature!

If you don’t have a sugar thermometer, you can see if the fudge is ready by dropping a little into a cup of cold water. If a soft squeezable piece of fudge is formed, it is ready. But BE CAREFUL – it is EXTREMELY hot!



P.S. Yes, that is Moustache patterned tissue paper!!

You can find my other Sweets Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Sue on September 25, 2021 at 11:07 am

    Hi Jane, is there something else you can use instead of the liquid glucose. Unable to find any at the moment.

  2. Leah on May 21, 2021 at 7:49 pm

    Can I use milk chocolate instead of white chocolate?

    • Jane's Patisserie on May 24, 2021 at 12:21 pm

      Hey, yes sure!xx

  3. Amy on May 26, 2020 at 8:11 am

    How do you get it into the cold water to test it? Could you use a soup-ladle-like thing, but not fill it?
    Thanks again for all your amazing recipes and ideas😘

    • Jane's Patisserie on May 26, 2020 at 8:53 am

      Yes you can use some sort of spoon!! x

  4. Amy Wilcock on December 1, 2019 at 4:33 pm

    Do you think I could do this with condensed milk in the microwave like some of your other recipes? Would it need icing sugar done in that way?

    • Jane's Patisserie on December 2, 2019 at 3:06 pm

      I would still recommend following the recipe even if done in the microwave.

  5. musingsondinner on October 4, 2015 at 7:18 pm

    I’m catching up with your blog and these would be perfect for Christmas gifting. Mind you, I always say to myself that I’ll make gifts and then never do…

    • Jane's Patisserie on October 4, 2015 at 7:25 pm

      Hahah I am the same, I tend to better at making these for birthdays, but christmas is so busy! Good thing is, its such a big batch, you can make several gifts in one 😉

  6. Bitesize_Jade on October 1, 2015 at 1:01 pm

    These look incredible and you make it sound so simple. I have lost many a pan to an impatient chef (ME!) overboiling and burning the mix. These do look delicious though. I am almost tempted to try it again..

    • Jane's Patisserie on October 1, 2015 at 5:27 pm

      Hahah yes, its so tempting to hurry it along but it goes so so wrong 😛 and yes please do try it – let me know how you get on! 🙂 and thank you!

  7. glitterandgoodies on September 29, 2015 at 7:29 am

    Wow they look amazing! 🙂

  8. Lynz Real Cooking on September 28, 2015 at 1:22 pm

    Sounds delicious Jane!

  9. anitacuisine on September 28, 2015 at 9:48 am

    they look amazing !

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