Sunday, 23 December 2012

Christmas Sweets


White chocolate chip fudge 



Fudge makes a great gift - put in your friends' favourite chocolate and give them a sweet treat for Christmas

Cuts into 12 squares

Preparation and cooking times

Prep 5 mins

Cook 20 mins

1    Line a 22cm square non-stick tin with baking parchment. Put the caster sugar, double cream and liquid glucose in a pan. Slowly heat together, stirring continually, until the sugar melts and stops feeling grainy on the bottom of the pan. Turn up the heat and fast boil until a small amount of the mixture dropped into a glass of cold water sets into a soft ball that you can pick up on a teaspoon. By this time the bubbles in the mixture will look small and even.

2    Turn off the heat and keep stirring for 5 mins or until the mix starts to thicken a little. Sprinkle in the white chocolate and swirl it through the mixture once using a spatula or the handle of a wooden spoon. Pour into a tin and leave the fudge overnight to set, then turn out and cut into squares. Will keep for up to 2 months in an airtight container - don't store in the fridge or the fudge will go soft. Use milk or dark chocolate chips, if you like.

Per serving
444 kcalories, protein 2g, carbohydrate 54g, fat 26 g, saturated fat 15g, fibre 0g, sugar 53g, salt 0.08 g
























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