White Chocolate Fudge
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
Making white chocolate fudge at home is so much easier than you'd think, and honestly, it's one of my favorite quick treats to whip up when I'm craving something indulgent. The best part? You only need about 45 minutes total, and most of that is just waiting for it to set. I love using hazelnuts in mine because they're packed with heart healthy monounsaturated fats that make this feel a little less guilty. The combination of creamy white chocolate with buttery nuts and that hint of vanilla is absolutely irresistible, and the homemade version tastes infinitely better than anything store bought while being surprisingly affordable to make.
Ella x
Ingredients
- 400 gwhite chocolate chips
- 800 ggranulated sugar
- 200 mllight cream
- 200 gunsalted butter
- 2½ mlvanilla extract
- 2½ gsalt
- 250 gchopped hazelnuts or walnuts(optional)
Detail level
Instructions
- 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
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
Remove the saucepan from the heat and stir in the vanilla extract and salt. Let cool slightly until the mixture reaches 115°C.
- 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
If using, sprinkle the chopped hazelnuts or walnuts over the top of the fudge. Use a spatula to spread them evenly.
- 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
Wrap each square in parchment paper or plastic wrap and store in an airtight container for up to 5 days.
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