Instructions

1. Put all the ingredients 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 15 minutes so the mixture simmers – stir constantly. The temperature needs to get to 113°C. 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.
4. As soon as the fudge reaches  113°C then take it off the heat. Stir in the white chocolate 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).