1.5 dl thick cream
1.5 dl caster sugar
1 dl glucose syrup
50 g butter
100 g white chocolate
Popcorn to mix in and to sprinkle on top (salted)
THIS IS HOW YOU DO IT:
Mix cream, sugar, glucose syrup and maybe a little salt (depending a little on how salty the popcorn is) in a saucepan with a thick bottom.
Bring to the boil and stir it for 15-20 minutes, until it has a temperature of 122 degrees.
Remove the pan from the heat and allow to cool slightly.
Cut the butter into cubes and stir it into the batter together with the chopped chocolate. Finally add the popcorn and mix. You decide the amount.
Pour the batter into a dish. Sprinkle popcorn on top. The smaller the dish, the thicker the fudge.