#RECIPE - white chocolate fudge

 White Chocolate Fudge ~ Chef Caren Marimuthu, Capsicum Culinary Studio, Durban

 
Ingredients
 
125ml white sugar                                          
125ml brown sugar
75ml glucose                    
140ml double cream                                                          
180g good quality white chocolate                                
40g butter                                                              
5ml vanilla paste                                                                                                     
 
Method

Line a flat bottom 10cm x 10cm baking tray with plastic wrap (spray the tray with cooking spray before lining with plastic wrap so that it sticks to the tray without creasing).
In a small saucepan, over medium heat, cook sugar and glucose until softball stage (113°C).
Once the correct temperature is achieved, lower the heat and add the cream, chocolate and butter and mix until the chocolate is completely melted and forms a cohesive mixture.
Stir in the vanilla paste and then pour mixture into a lined tray and allow to cool.
Cut into squares and refrigerate overnight until completely set.