Add the butter, salt and the caramelised white chocolate to the pan, cooking until both ingredients have melted and the temperature has again reached 116°C. Carefully pour the fudge into the ...
or until butter is melted; stir until chocolate is completely melted ... Top with sprinkles; press into fudge to secure. REFRIGERATE 2 hours or until firm. Use foil handles to lift fudge from ...
Fudge is always a hit but patience is required ... Remove from the heat and stir through the chocolate until smooth, then add the nuts, reserving a few for the top. Pour into the tin, spreading ...