recipe

White Choc fudgeMmm Fudge…!!!

Yes it’s yummy and no it’s not good for you.  Yes it’s easy to make and no it won’t last long.

These are the facts.

These are the ingredients:

2 cans of condensed milk

2 Cups firmly packed brown sugar

250grams of butter

1/3 Cup liquid glucose (the secret ingredient) apparently this makes for a smoother texture in the finished product.

1/4 Cup golden syrup

400 grams white chocolate broken into pieces

 

Grease and line a slab tin – 30cm x 25cm x 3cm.

Put all the ingredients except the chocolate into a microwave safe bowl.  Cook on Med-High (70%) for 8-10 minutes stirring with a whisk every 2 minutes until boiling.

Cook on Med-High (70%) for 5-6 minutes stirring with a wooden spoon every minutes until thick and golden.  WATCH, do not leave to boil over.

Stand for 2 minutes until the bubbles subside then add the chocolate and mix with the spoon until combined and smooth.

Pour into the slab tin and smooth the top.  Stand at room temperature for 3 hours, then refrigerate overnight.  Cut into squares or fingers as desired.

When I made this I halved the recipe,  I was also using my friends microwave so I guessed the wattage as I couldn’t find it listed on her microwave.  I also slightly rushed and did not allow the bubbles to subside before adding the chocolate.  So I think its safe to say this recipe is fairly foolproof and easy to achieve a good result.

I must acknowledge this recipe is not my own and I got it from a friend and I don’t know where she got it from.  I also acknowledge that it tastes great and will be made again very soon and it makes a great take along gift for outings at friends.

Have fun making and enjoying, be strong if you need to. Let me know how your fudge turns out.

Raylee

Mmm Fudge…!!!  White Chocolate Fudge Yes it’s yummy and no it’s not good for you.  Yes it’s easy to make and no it won’t last long.  I added a picture to Facebook about some fudge and a number of people asked about the recipe so I am sharing for all to enjoy. These are the […]

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