Add the butter, salt and the caramelised white chocolate to the pan, cooking until both ingredients have melted and the temperature has again reached 116°C. Carefully pour the fudge into the ...
Whisking the mixture like this is important for ensuring that the fudge has a good crumbly texture. Pour half the mixture into the prepared tin. Scatter with the white chocolate chips and then ...
Fudge is always a hit but patience is required when making it so I start this recipe in the microwave ... Remove from the heat and stir through the chocolate until smooth, then add the nuts ...
Experiment with fudge recipes: try using brown sugar or maple syrup instead of refined white sugar – it can alter the taste dramatically. Alternatively, before the fudge sets, mix in ingredients ...
If I'm not handing this chocolate fudge straight round at a party or with coffee after dinner, I might keep half in my freezer, and put the other half in a box or two for Christmas presents.