Method
Step 1:
Put the golden caster sugar, butter, salt and milk into a large heavy pan and heat gently until the sugar has dissolved completely.
Step 2:
Increase the heat and bring to the boil, stirring all the time with a wooden spoon. Boil for 5 minutes or until it reaches the soft ball stage on a sugar thermometer.
Step 3:
Remove from the heat and stir in the vanilla extract and chocolate. Stir until the chocolate has melted and the mixture is smooth.
Step 4:
Pour into a buttered 18cm square tin and chill for a few hours until firm. Cut into pieces and store in an airtight container. They will keep in the refrigerator for up to a week.
Ingredients
- 350g Billington's Unrefined Golden Caster Sugar
- 30g Butter (unsalted)
- 1 Pinch of salt
- 125ml Evaporated milk
- 1 tsp Nielsen-Massey Vanilla Extract
- 200g White chocolate (chopped)
- 350g Billington's Unrefined Golden Caster Sugar
Utensils
- Saucepan
- Wooden spoon
- Sugar thermometer
- Square tin
Recipe Reviews
Absolutely lovely! I sometimes change the white chocolate for about 100g of dark but whatever it is great. I find I only need about 3 mins boiling time as it's a fine line between cooked and gone grainy
It tasted amazing but was a bit soft.(still ate it all😂)
Great recipe that even I could follow. I don't have a thermometer (I used the method of dropping some into cold water) so it took a while to perfect the texture, but always got great tasting fudge which everyone loved!
Brilliant fudge and a massive hit with everyone! I've made this recipe three times and its worked perfectly two of those times. The third time only went badly because I boiled it too fast and burnt it! Would highly recommend this recipe! It sets FAST though so add the chocolate quick and get it in the fridge!
This recipe turned into powdered sugar immediately after i added the white chocolate & vanilla.
It made a very small amount of edible solid once i packed it into the tin and cooled. Doubt i will try again & waste more ingredients.
Ingredients
- 350g Billington's Unrefined Golden Caster Sugar
- 30g Butter (unsalted)
- 1 Pinch of salt
- 125ml Evaporated milk
- 1 tsp Nielsen-Massey Vanilla Extract
- 200g White chocolate (chopped)
- 350g Billington's Unrefined Golden Caster Sugar
Utensils
- Saucepan
- Wooden spoon
- Sugar thermometer
- Square tin