This has got to be my favourite fudge of all time. Hands down. There’s something about the combination of white chocolate and caramel that makes it deliciously creamy, super sweet and seriously addictive.
And just like my Milk Chocolate Fudge recipe, it’s easy to make! You don’t have to worry about candy thermometers or burning chocolate – a quick mix and a few hours in the fridge and you have an unbelievably tasty treat.
This fudge does go quite a long way – it totally depends on your interpretation of ‘bitesize’, but I usually get between 60-70 pieces from each batch. However, if you want to make a smaller or larger portion, you can easily half or double the recipe to suit you.
If you love a sweet and salty pairing, you can substitute the dulce de leche for a salted caramel sauce or sprinkle a little flaked salt over the fudge before it goes in the fridge.
450g granulated sugar
185ml double cream
170g unsalted butter
400g white chocolate
1 jar (213g) Marshmallow Fluff
1tsp vanilla extract
3tbsp dulce de leche
- Line a 10×10 inch baking tin with baking paper. Chop the white chocolate into small chunks and add to a large bowl with the Marshmallow Fluff.
- Add the sugar, cream and butter to a large saucepan. Stir over a medium heat until the butter has melted. Turn the heat up until the mixture begins to boil and stir continuously for four minutes.
- After four minutes, remove the mixture from the heat and slowly pour over the white chocolate. Using a stand mixer or hand-held mixer, beat the mixture together until the chocolate has melted (this should only take around one minute). Add the dulce de leche and give the mixture a quick stir by hand until you achieve a marbled effect.
- Quickly pour the fudge into your prepared baking tin and spread evenly. Refrigerate for at least four hours – preferably overnight – to allow the fudge to set. Cut into bitesize pieces and enjoy!
If you’re not serving your fudge straight away, or if you have any leftovers, you can keep it in an airtight container in the fridge for up to two weeks. This fudge also freezes really well, and you can keep it in the freezer for up to three months.
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