Ingredients (makes 16 pieces)

  • 1 cup caster sugar
  • 1 cup brown sugar
  • 2 tbs glucose syrup
  • 1/2 cup thin cream
  • 1/4 cup milk
  • 100g white chocolate, chopped
  • 40g butter

Method

  1. You will need a lollie thermometer for this recipe
  2. Grease a 15cm square cake pan and line the base and 2 sides with baking paper, allowing the sides to overhang. Combine the caster and brown sugars, glucose syrup, cream, milk and chocolate in a medium saucepan over low heat. Cook, stirring, brushing down the sides with a pastry brush dipped in water to remove any sugar crystals, for 5 minutes or until sugar completely dissolves
  3. Increase heat to high and bring to the boil. Cook, without stirring, for 5-7 minutes or until a candy thermometer reaches hard crack stage (116°C). Immediately remove from heat and add the butter; do not stir. Set aside for 20 minutes or until syrup reaches 40°C on the candy thermometer
  4. Stir with a wooden spoon for about 5 minutes or until mixture holds its shape when dripped from the spoon. Pour into the prepared pan and cover with foil. Set aside for 6 hours or until fudge sets (fudge will crystallise as it sets).
  5. Turn on to a clean work surface and cut into squares

Notes... have been making for years and the kids just love it
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