My brother Eric has always loved my saffron fudge that I make each Christmas. So, with Tom and my pending trip to New York City to visit my brother and sister, I decided I’d make Eric some white chocolate fudge to surprise him. Provided Tom and I don’t eat it all before we go…
This fudge is smooth and creamy, not crumbly or dry like some other recipes tend to be.
You start by letting sugar, syrup, and cream come to a boil in a large pot. Let that bubble at medium heat for about 20-25 minutes, stirring frequently. Keep your eyes on it as it’ll easily boil over. You know it’s done when the mixture has reached the soft-ball stage. At this point you add the butter and honey and let it bubble for another 2 minutes.
I added lemon zest to my fudge because I like the combination of tangy lemon with white chocolate. This is an optional addition though, next time I’ll do it without the zest to leave the fudge completely smooth.
Once the butter and honey has come together nicely and bubbled for a bit more. Pull your pot off the heat and add the white chocolate and (if using) lemon or lime zest to your mixture. Stir until smooth.
Now pour into a small baking dish lined with parchment paper, and allow to cool.
After an hour or two in the fridge, the fudge will be firm enough to chop into bite sized squares.
Store in the fridge in an airtight container, between layers of parchment paper.
Enjoy with a cup of tea or coffee, and good company.
Yields: about 48 pieces
Time: 40 minutes (+ 1 or 2 hours to chill)
- 3 dl / 1 1/3 cups heavy cream
- 3 dl / 1 1/3 cups sugar
- 1 dl / 1/2 cup light syrup
- 50 grams / 1.7 oz butter
- 2 Tbs honey
- 100 grams / 3.5 oz white chocolate, chopped
- Zest of one lemon, optional
Here’s what you do:
- In a large saucepan, combine the cream, sugar and syrup and allow to come to a boil while stirring. Let bubble at medium heat while stirring frequently, until the mixture reaches soft-ball stage (about 20-25 minutes). Keep your eyes on the pot as it’ll easily boil over.
- Add butter and honey and allow mixture to bubble an additional 2 minutes.
- Pull the pot off the heat and add in the white chocolate and lemon zest, stir until everything is combined and you’ve got a smooth mixture.
- Line a small baking dish (15 x 25 cm / 6 x 10 inches) with parchment paper and pour the fudge into it. Allow to cool, then refrigerate for 1-2 hours until firm.
- Once the fudge is cool and has set, chop into bite sized squares. Store in an airtight container, with layers separated by parchment paper.
The 23rd of December, commonly referred to as “uppestittarkväll” here in Sweden (an evening for sitting up late with family waiting for Christmas, which is celebrated on the 24th here). Scrap that, sis and I had a girl’s night instead!
I spent the entire day yesterday cleaning like a mad woman. My place sparkled and smelled divine when my sister came over. We got lots of time to catch up and chit chat over dinner and wine and snacks while watching Crazy, Stupid, Love. A movie my sister hadn’t yet seen, and I didn’t exactly mind seeing it again. Two hours of Ryan Gosling? Yes please.
Couldn’t have asked for a better Sunday, night before Christmas, 23rd of December, or “uppesittarkväll”.
I had such a wonderful Saturday! I was lucky my sister was home when I got out to mom’s place yesterday afternoon to start my Christmas baking, I got her to help me out a bit. I made truffles and saffron fudge that tasted good but didn’t look very pretty. I was too distracted talking to my sister – and recording video greetings to send to her boyfriend in NYC – that I apparently forgot to focus on making the candy look appealing. I also forgot to snap photos of the final product so you’ll just have to believe me that candy was actually made. Post-baking, I spent some time playing the piano, and then goofed around with my sister some more.
I’ve got a pretty busy day ahead of me today, on the agenda is a visit to the gym followed by cleaning my place from top to bottom and throwing in a load of laundry before meeting my sister to shop for this evening’s girl’s night! We’re having cheese and other goodies, and watching a movie. You can bet there’ll be plenty of girl talk too! Ohh, I can’t wait!!
My sister is finally home from NYC! I got to see her briefly on Thursday and give her a squeeze. For over a month we’ve been talking about doing a girl’s night once she gets home. I can’t wait to get some quality time to catch up with her on everything that’s happened in her – and my – life since we last saw each other.
My Christmas gifts are all wrapped and ready to go. It’s still undecided if we’ll be celebrating Christmas on the 24th or the 25th of December this year. According to Swedish tradition, Christmas is celebrated on the 24th of December. The past years we’ve celebrated on different days depending on when everyone is able to meet. Whatever the case, all I care about is getting to spend time with the people I love.
Everyone keeps asking me if I’m finished with my semester at Uni now and if I’ve got Christmas vacation. Hah, nope, my semester is still in full swing. In fact, I’ve got a massive project I need to work on. I’ve currently got a website and two reports to work on. My group and I have been working our butts off the past couple of weeks filming, designing, and coding. I’ve most recently been working on a jQuery parallax scroller… which I’m sure says nothing to most of you, but the geek in me is pretty excited about that.
I’m off to the gym now, and then I’m headed out to mom’s to bake some Christmas sweets, decorate the tree, and play the piano.
I’ve been on the hunt for a pretty star to decorate my window this Christmas.
Maybe I’m just overly picky, but of all the ones I’ve seen in the shops, I haven’t found one that I like. So, when I found a tutorial on how to fold this origami star, I made my own out of some wrapping paper I had lying around. It was quite simple to make, and will definitely suffice for this Holiday season.