Easy White Chocolate Fudge
This is more of a soft fudge rather than the crystal crunch fudge you make using the traditional thermometer method and it takes minutes to stir together. If you are wanting something to serve to guests with coffee or a summer sugar boost in the sunshine, this is the recipe to make.
You can set the Easy White Chocolate Fudge in a heart shape, bundt or square brownie tin and cut the fudge into diamonds or squares the fudge is versatile and delicious.
This would make a wonderful hostess gift, teacher gift, taken to a school party (without the nuts) or served after dinner with coffee if you don’t want a formal dessert.
Studded with your favourite nuts or for alcoholic variations here are a few ideas:
Soaked dried cranberries in vodka, pat dry and add, to make a Vodka Cranberry Easy White Chocolate Fudge
Plump raisins in rum pat dry and add, to make a Rum and Raisin Easy White Chocolate Fudge
Mixed peel soaked in gin pat dry and add, to make a delicious Gin and Orange Easy White Chocolate Fudge.
If you are at uni and need a sugar fix this recipe doesn’t need a thermometer, it’s a great recipe to have under your belt. Look out for baking chocolate in the discount stores Aldi, Lidle and Poundland have good quality white chocolate.
You can use milk or dark chocolate depending on what you prefer.
How to set your Easy White Chocolate Fudge in a DIY Wreath.
Cover a brownie tin or cake in cling wrap.
Wrap a tumbler in cling wrap and set upside down.
Add the fudge to the tin and cover.
When you are ready to serve, lift and peel the fudge from the base.
Gently with blunt knife ease out the glass from the centre.
Behold your wreath.
- Ingredient
- 400g white chocolate, chopped
- 397g can Carnation Condensed Milk
- 25g butter
- 100g icing sugar sieved no lumps
- Optional
- 55g roasted chopped nuts or dried fruit
- 55g roasted chopped nuts or dried fruit
- 1 teaspoon salt crystals slightly crushed
- Line a 20cm tin, lined with baking parchment or cling wrap.
- If you are wanting to create a wreath shape, without a bundt tin, use a round tin and cover in cling wrap and set it in the middle of the tin.
- Add the chocolate, condensed milk and butter into a non-stick pot.
- Stirring continuously melt the ingredients together.
- Add the icing sugar and either using a wooden spoon mix the fudge to a smooth consistency.
- Pour the fudge into your chosen tin and allow it to cool before setting in the fridge.
- Ideally overnight.
- When you are ready to serve either plate the whole square or wreath and allow people to cut a chunk or cut the fudge into squares.
- The fudge can be stored in the fridge for 2 weeks or in the freezer and eaten without the need to defrost.
- (about 50% cocoa solids)
Dark or Milk Chocolate Fudge can be used, ensure that you have a minimum of 50% cocoa solids.
A sprinkling of salt just takes the sweetness down a notch.
Variations:
Add soaked dried cranberries in vodka for a Vodka Cranberry Fudge.
Plump raisin in Rum for a Rum and Raisin Fudge.
Mixed peel soaked in gin will make a delicious Gin and Orange Fudge.
