Ingredients
White chocolate fudge
Butter 675g
Double cream 900ml
Sugar 2.73kg
Liquid glucose 675g
White chocolate 1kg
Peppermint flavouring (About a cap full)
Preparation
Greaseproof shallow tin
Method
Place all ingredients in to a large pan.
Place over low heat until butter has melted and sugar has dissolved.
Turn up the heat and bring to 116c, pour in the white chocolate and Peppermint flavour, whisk until smooth.
Pour into a tray and leave to set in a fridge.