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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 add my new recipe to my collection of fudge recipes – 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, as you all seem to love my White Chocolate recipes, and I have to agree – even though 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 and white chocolate in this fudge is perfection.

I aaaalways 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 sweet 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!

White Chocolate Fudge

Classic Creamy Sweet Fudge, with a White Chocolate Twist – easier than you think to make, utterly irresistible when eating!
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Category: Sweets
Type: Fudge
Keyword: White Chocolate
Prep Time: 10 minutes
Cook Time: 20 minutes
Setting Time: 6 hours
Total Time: 6 hours 30 minutes
Servings: 45 pieces
Author: Jane's Patisserie

Ingredients

  • 250 g clotted cream/double cream
  • 300 g caster sugar
  • 50 g liquid glucose
  • 1 tsp vanilla bean extract
  • 250 g white chocolate (chopped)
  • 50 g unsalted butter

Instructions

  • Line a 20cm square pan with parchment paper and leave to the side.
  • In a large pan, add the double/clotted cream, caster sugar, liquid glucose and vanilla bean extract.
  • Heat on a low-medium heat until the sugar has dissolved, stirring occasionally during this process so everything is mixed well - this could take a couple of minutes.
  • 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 113ºC.
  • Test this with a sugar thermometer, or use the soft ball method*. Be careful not to heat it too high, or be too impatient with it, because you risk the mixture over spilling and doing it to quickly can burn the mixture!
  •  Once you have reached 113ºC, remove the pan from the heat, and beat in the chopped white chocolate and unsalted 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 6 hours, or overnight.
  • Chop into squares, (I usually do 1 inch squares) and enjoy!

Notes

  • 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!
  • This treat will last 2-3weeks in an airtight container at room temperature, or you can freeze it for up to 3 months!
  • I use this Sugar Thermometer
  • I use this white chocolate

ENJOY!

Find my other recipes on my Recipes Page!

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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.

22 Comments

  1. Rosie on November 8, 2021 at 8:54 pm

    Hi Jane, I’ve just made this with Terry’s Chocolate Orange instead (wanted one that resident need refrigerating!) and it is delicious! Can I freeze these for Christmas presents?

    • Jane's Patisserie on November 9, 2021 at 10:10 am

      Yes you absolutely can! Hope they go down a treat! x



  2. 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.

  3. 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



  4. 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😘
    Amy!

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

      Yes you can use some sort of spoon!! x



  5. 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.



  6. 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 😉



  7. 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!



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

    Wow they look amazing! 🙂

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

    Sounds delicious Jane!

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

    they look amazing !

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