I've been making this fudge for Christmas and Birthdays for a good few years now. Cheap, quick, and really easy, (not a sugar thermometer in sight!) a few batches of this around the festive season are bound to go down a treat.
After years of unsuccessful attempts at fudge using various sugar craft contraptions, I was so pleased to come across a recipe that actually works. Like, that actually works. Every time. Made from only 5 ingredients, the white chocolate in this recipe helps the fudge set up beautifully, to a firm block, making cutting and wrapping a breeze. Decent quality chocolate is a must but don't go mental, choose something you'd be happy to eat plain. If you're thrifty about the other ingredients, though (because who's going to be able to tell the difference between carnation evaporated milk and ASDA's own?) you can make a huge block of this wonderful stuff for well under a fiver, and it'll do quite nicely for at least 4 or 5 gifts. Because this fudge (like any fudge) is quite sweet, you can also get away with cutting it into small pieces, giving you more bang for your buck.
White Chocolate Fudge
Makes one 8'' pan
350g granulated sugar
175ml evaporated milk
400g white chocolate
beans of 1 vanilla pod, or 1 tsp vanilla extract
100g dried fruit, nuts, or chocolate (optional)
1. Line a square baking tin with grease proof paper. The size you use will determine the thickness of your fudge, but a 8 or 9'' is what I usually use. Chop chocolate into small pieces.
2. Place the butter, sugar, vanilla and sugar into a large, heavy bottomed saucepan. Heat on low until everything has dissolved, stirring regularly.
3. Increase the heat and bring the mixture to the boil, stirring constantly. Reduce and let bubble (slightly more than a simmer) for 5 minutes, setting a timer.
4. Remove from the heat and add copped chocolate, stirring well and fast. The mix will begin to thickened immediately. Once all the chocolate is melted (ADD OPTIONAL EXTRAS HERE), pour the fudge into the prepared tin.
5. Tap the tin a few times on the work surface to level off the fudge. Leave to cool for about 10 minutes, then press any optional extras on top. Leave to cool completely, a few hours. Cut into squares once completely set and firm.
This fudge will keep well in an airtight container for a number of weeks.