Ohhh, it’s like white chocolate sugary milk sweets – JD, 4
I’m a big fan of fellow foodie Fiona MacLean, whose blog, London Unattached is packed with fantastic recipes. I loved her recent post on how to make fudge with step by step pictures, so I thought I’d give it a go.
My version has some tweaks and additions that make it very, very sweet.
Note: although it starts to set as soon as you put it in the tin, you need to let it cool completely unless you want it very soft – I got impatient and it started to melt again under the camera lights!
It’s so moreish I couldn’t possibly admit how much of it I ate. Here’s what to do…
- 100g unsalted butter
- 350g golden granulated sugar
- Seeds of 1 vanilla pod
- 300ml Milk
- 100g white chocolate, finely chopped
- Lightly grease a round sandwich tin and set aside
- In a very large pan, gently melt the butter, then add the sugar and stir until completely dissolved
- Add the milk and vanilla pod seeds
- Turn up the heat so it boils, stirring all the time – it will froth a lot
- Keep boiling while stirring intermittently
- When the frothing subsides, with the heat still high, it’ll start to thicken
- Keep boiling and stirring until it’s darkened a little and has thickened at least enough to coat the back of a spoon
- Take off the heat and allow o cool for 5 minutes
- Tip in the chocolate and beat until well combined
- Pour into the tin, leave to cool, then chill for a few hours either wrapped in clingfilm or in an airtight container (to keep out other fridge flavours) until firm enough to cut up and eat
Ok, ok. I promise to do healthy recipes next week!
STOP PRESS! I tried another batch this evening with a little lemon juice at the end. SO YUMMY!