sceneA friend of mine refuses to accept that white chocolate is chocolate. She also refuses to eat it because of its ambiguity, the fact that it masquerades as something that it isn’t.

This is fine, it’s her choice (actually it’s rather advantageous to me, more white chocolate consumption on my part), but she is definitely missing out. I never really sided with my friend until this recipe, when I actually contemplated white chocolate.

White chocolate, I’ve realised, is not really chocolatey tasting at all – it’s smooth and sweet and that’s about it…not that there’s anything wrong with this! In being so indistinct, white chocolate lends itself perfectly to other flavours, it welcomes them openly – it works perfectly with the caramel of the sweetened condensed milk, and also complements the spicy, warm notes of the chai flavouring.

While I’m talking about acceptance, I should also mention that I was given some Bondi Chai powder to experiment with, so you’ll be seeing lots of delicious chai recipes in the coming weeks, which perfectly suit Sydney weather at the moment. If you want to experiment with some of your own Bondi Chai, head to their website for free samples!

Chai chocolate fudge:

  •          395g tin sweetened condensed milkchomp
  •          40g butter
  •          300g white chocolate
  •          3 tbsp Club Cinnamon Bondi Chai powder

Grease and line an 8 inch square baking tin.

ingredientsThrow all of your ingredients together in a large, heavy bottomed saucepan over a medium heat. Mix everything together until melted, ensuring that nothing burns on the bottom of the pan.

Continue stirring and allow big, lazy bubbles to form and pop at the edges of the pan. If the mixture begins to boil all over, turn the heat down. Allow the big bubbles at the edge to keep forming and continue to stir for 2-3 minutes.

pourRemove from the heat and pour into your prepared tin, smoothing out any lumps or bubbles with a silicone spoon if need be. Be very careful of your tin, because it will have taken on a great deal of the heat of the caramel.

Allow to cool for 15 minutes.

Pop your fudge in the freezer for at least two hours.

sliceThis fudge is so simple to throw together but oh-so-satisfying. It’s best served straight from the freezer and chopped into tiny bite-sized pieces. It’s a soft fudge, so be prepared to get your fingers a little bit sticky.

 

14 comments

  1. I have to say I have always been a tad on the unsure side regarding white chocolate. However, this is the second white chockie recipe I have seen lately that tempts me….mayhaps I shall go find me some good quality stuff and give it a shot! 🙂

    1. Haha maybe I’m going to help in your conversion! I don’t usually give white chocolate a second thought (because it goes so well with many ingredients I love like raspberries, coconut, etc) … but it’s good to be reminded to think about your ingredients!

      1. I was never really into Milky Way bars either ha! (I do remember the ads from the old days though.) It’s also great to read recipes and blogs that make you want to try something again. 🙂

  2. I have to admit I never really was a fan of the white stuff until I made the caramelized white chocolate on food52. I really like your recipe and you are so right, white chocolate would lend itself perfectly to the addition of different flavors and I so like your chai addition. The fudge looks really decadent and wonderfully delicious!

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