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Classic creamy sweet fudge, with a white chocolate twist – easier than you think to make, utterly irresistible when eating!
White chocolate fudge recipe
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!
More white chocolate recipes
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. If you wanted a milk/dark chocolate based fudge, I recommend looking at my Crunchie or even my Baileys fudge!
Tips and tricks
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! ENJOY!
White Chocolate Fudge
- 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
- 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!
- 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
Find my other recipes on my Recipes Page!
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