Easy White Chocolate Fudge
 
Preparation time
Cooking time
Total time
 
The quickest fudge you can stir together, no need for thermometers, all you need is a pot and a wooden spoon.
Marissa:
Recipe type: Treats
Cuisine: British
Servings: 25
Ingredients
  • 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
Method
  1. Line a 20cm tin, lined with baking parchment or cling wrap.
  2. 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.
  3. Add the chocolate, condensed milk and butter into a non-stick pot.
  4. Stirring continuously melt the ingredients together.
  5. Add the icing sugar and either using a wooden spoon mix the fudge to a smooth consistency.
  6. Pour the fudge into your chosen tin and allow it to cool before setting in the fridge.
  7. Ideally overnight.
  8. 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.
  9. The fudge can be stored in the fridge for 2 weeks or in the freezer and eaten without the need to defrost.
  10. (about 50% cocoa solids)
Tips
The white chocolate should be one made for baking, eating white chocolate will seize and make the fudge unusable.
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.
Recipe by Marissa's Recipes & Ideas at https://www.marissa.co/easy-white-chocolate-fudge/