White Chocolate Fudge

To make white chocolate fudge, start by mixing 750 g of caster sugar, 225 mL of liquid glucose, and 420 mL of cream in a pot. Heat the mixture until it reaches 113 degrees Celsius. Once at temperature, remove it from heat and stir in 500 g of white chocolate and 115 g of unsalted butter until smooth. Pour the mixture into a lined baking dish and let it cool before cutting into squares.

Yes, white chocolate fudge is naturally gluten-free as it contains no wheat or gluten-containing ingredients. However, always check the labels of your ingredients, especially the white chocolate, to ensure they are certified gluten-free if you are cooking for someone with a gluten intolerance.

If you don't have liquid glucose on hand, you can substitute it with corn syrup or honey. Both alternatives will help achieve a similar texture and sweetness in your white chocolate fudge. Just keep in mind that the flavor may vary slightly.

To store homemade white chocolate fudge, place it in an airtight container at room temperature for up to two weeks. If you want to keep it longer, you can refrigerate it for up to a month. Just make sure to let it come to room temperature before serving for the best texture.

White chocolate fudge pairs wonderfully with a variety of flavors. Consider serving it alongside fresh berries, such as strawberries or raspberries, for a fruity contrast. You can also enjoy it with a cup of coffee or tea, or even drizzle it with caramel or chocolate sauce for an extra indulgent treat.