Rachel Allen’s white chocolate fudge

Method

1. Grease the cake tin with a little of the sunflower oil, line with parchment paper and grease again. Place the condensed milk, butter and sugar in a saucepan on medium heat, stir together and bring to the boil, stirring frequently to prevent the sugar from sticking and burning on the bottom.

2. Reduce the heat to low and simmer for 10–15 minutes, stirring regularly, until a sugar thermometer dipped into the mixture reads 113°C. The fudge will also have darkened in colour to a rich golden brown.

3. Immediately remove the pan from the heat and sit the bottom of the saucepan in a bowl of cold water that comes a few centimetres up the sides of the pan. Whisk the mixture vigorously for 7–10 minutes until it cools down and goes from being smooth, shiny and toffeeish to matt, thick and grainy in appearance (as well as becoming quite thick and difficult to stir). Whisking the mixture like this is important for ensuring that the fudge has a good crumbly texture.

4. Pour half the mixture into the prepared tin. Scatter with the white chocolate chips and then pour over the remaining mixture, spreading evenly. (A palette knife or spatula that has been dipped in boiling water is perfect for this.) Allow to cool and then place in the fridge for 2–3 hours or overnight to set before cutting into about 36 squares.
   This recipe is from Rachel Allen's Home Cooking, published by Harper Collins.