Instructions

1. Put all the ingredients, except the chocolate into a non-stick pot (I like using one with a thick/heavy base).
2. Over a low heat, stir the ingredients until the sugar dissolves.
3. Now, increase the heat to medium and cook for approximately 20 minutes so the mixture simmers – stir constantly. The temperature needs to get to 113°C, so it may take a little longer than 20 minutes. This is where a digital thermometer comes in real, real handy!! If you don’t have a thermometer on hand, check to see if the fudge is done by dropping a little of the mixture into a cup of cold water – if it forms a solid ball then it is done.  But I highly recommend getting a thermometer.
4. As soon as the fudge reaches 113°C then take it off the heat. Stir in the white chocolate, allow it to melt and pour into your prepared tin (I used a 24 x 17cm tin – quite small but a perfect size). Do not scrape down the sides of the pot when pouring into your mold (you’re likely to get sugar crystals).
5. The fudge will harden quite quickly. Allow to cool completely and then cut into squares.