If there’s one thing I’ve learnt since posting photos of fudge to my Instagram account, it’s that people really love the stuff and will hunt you down until they get the recipe for it.
The fudge post we’re talking about here was a recipe which I developed for a client project I’m working on, so I wasn’t able to share the recipe and still can’t! Sorry folks. If my Nachtmusik Chocolate Liqueur Fudge wasn’t good enough for you then here’s another one: White Chocolate Butterscotch Fudge.
This fudge is just as smooth and just as tasty as my client recipe, although quite different from the perspective of how it’s made (hint: not in a Thermomix) and the ingredients used. Nevertheless it’s still incredible and it’s what you’ve been waiting for, so you can stop hounding me for the recipe.
White Chocolate Butterscotch Fudge
As mentioned (and stressed) in my previous fudge recipe, you HAVE to cook this at the right temperature and for long enough. Do not rush this. That means making this when you have enough time and you aren’t trying to juggle a hundred different things because you need to stir it and you need to keep an eye on the temperature. This also means you need a candy or sugar thermometer to make life a lot easier for yourself and to ensure a successfully made batch of fudge.
Please also remember to be extremely careful when working with hot sugar because it’s really dangerous and can cause seriously bad burns. No licking of spoons, no dipping of fingers and definitely no kids left unattended to make this.
- 200g white chocolate, chips or grated (I use Afrikoa 30% White Chocolate)
- 1 small tin condensed milk
- 160g white sugar
- 120g butter, diced
- 130g golden syrup
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- Line a square or rectangular baking tin (mine is the perfect size at 26 x 16 x 5cm) with baking paper.
- Place the condensed milk, sugar, butter, golden syrup, vanilla and sea salt in a heavy-based pot with high sides and bring up 100°C while stirring continuously (use the thermometer to measure this), cooking for around 10 minutes.
- You then need to increase the temperature to between 115°C – 120°C, continuing to stir and cooking for 20 more minutes.
- You’ll need to work fast from the next step onwards…
- Remove the pot from the heat, add the chocolate and stir until completely melted.
- Quickly pour the mixture into your prepared tin (you need the mixture to be melted and glossy when doing this) and smooth over the top with a pallet knife or the back of a spoon. Do not mix the fudge once it’s in the pan!
- Allow fudge to cool for at least 2 hours before popping into the fridge to set overnight before cutting into pieces.
- Store in an airtight container or glass jar, if it lasts that long after cutting it.