White Chocolate Fudge and Cauliflower shortbread




3 cups sugar

1 can evaporated milk

12 ounces white baking chips

7 ounces butter

1 teaspoon of vanilla extract


  1. Line a 13-in. x 9-in. pan with foil. Grease the foil with a knob of butter; set aside. In a heavy saucepan, combine the sugar and evaporated milk. Cook and stir over low heat until sugar is dissolved. Bring to a boil over medium heat; boil for 4 minutes, stirring occasionally.
  2. Remove from the heat. Stir in the chips, butter and vanilla until smooth. Pour into prepared pan. Cool completely on a wire rack.
    1. Using foil, lift fudge out of pan. Discard foil. Cut fudge into 1-in. squares. Store in an airtight container.

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