White Chocolate Fudge

Instructions

1. 1

   Line an 18x18cm baking tray with parchment paper. Melt the white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval, until smooth and melted.

2. 2

   In a separate saucepan, combine the sugar, light cream, and unsalted butter. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

3. 3

   Remove the saucepan from the heat and stir in the vanilla extract and salt. Let cool slightly until the mixture reaches 115°C.

4. 4

   Pour the melted white chocolate into the prepared baking tray. Pour the hot sugar mixture over the white chocolate, allowing it to spread evenly.

5. 5

   If using, sprinkle the chopped hazelnuts or walnuts over the top of the fudge. Use a spatula to spread them evenly.

6. 6

   Allow the fudge to cool and set at room temperature for at least 2 hours. Once set, remove the fudge from the baking tray and cut into squares.

7. 7

   Wrap each square in parchment paper or plastic wrap and store in an airtight container for up to 5 days.