In a large pan, pour the cream, sugar, syrup and vanilla – heat gently, stirring until all the sugar has dissolved.
Bring to the boil and continue to boil until the temperature reaches 116 °C, test using a sugar thermometer.
When the mixture is hot enough, remove from the heat and beat until the mixture for about 5 minutes for it to thicken a little!
Near towards the end of the fudge mix thickening, pour in the 200g of white chocolate and it will melt almost instantly and thicken the mix .
Add the easter chocolates and mix through quickly.
Pour the fudge mixture into the tin and spread until even – leave to set for a good few hours in a cool place such as on the side – or preferably overnight.
Chop up the pieces into whatever size you like and enjoy! This will last up to two weeks in an airtight container!
Notes
Recipe updated February 2022
The original recipe was the same (however it used clotted cream), and I split the mixture into half white chocolate and half milk chocolate.
You can of course use whatever chocolates in the decoration that you like – but I used a mix of all Easter chocolates that I had.
If you find that the fudge isn’t setting properly after a few hours then try storing it in the fridge to set, and it should harden up!