Ingredients (makes 16 pieces)
- 1 cup caster sugar
- 1 cup brown sugar
- 2 tbs glucose syrup
- 1/2 cup thin cream
- 1/4 cup milk
- 100g white chocolate, chopped
- 40g butter
Method
- You will need a lollie thermometer for this recipe
- Grease a 15cm square cake pan and line the base and 2 sides with baking paper, allowing the sides to overhang. Combine the caster and brown sugars, glucose syrup, cream, milk and chocolate in a medium saucepan over low heat. Cook, stirring, brushing down the sides with a pastry brush dipped in water to remove any sugar crystals, for 5 minutes or until sugar completely dissolves
- Increase heat to high and bring to the boil. Cook, without stirring, for 5-7 minutes or until a candy thermometer reaches hard crack stage (116°C). Immediately remove from heat and add the butter; do not stir. Set aside for 20 minutes or until syrup reaches 40°C on the candy thermometer
- Stir with a wooden spoon for about 5 minutes or until mixture holds its shape when dripped from the spoon. Pour into the prepared pan and cover with foil. Set aside for 6 hours or until fudge sets (fudge will crystallise as it sets).
- Turn on to a clean work surface and cut into squares
Notes
have been making for years and the kids just love it
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