Like all confectionery, this homemade Strawberry & Vanilla Fudge recipe makes the perfect edible gift. It's packed with yummy naughtiness, and is actually straightforward to make!
Homemade fudge not only tastes immeasurably better than mass produced shop bought fudge, it keeps really well, and is the perfect edible gift for those with a sweet tooth!
Think of birthdays, Christmas, mother's day or father's day, or simply as a 'thank you'. Surely it'd be perfect packaged in a pretty bag for your child's teacher at the end of the school year!
I have to admit that I have a bit of a weakness when it comes to fudge! Especially homemade fudge! If you like you can check out all of the flavour variations I've shared plus some from other bloggers on my Best Fudge Recipes post. If you like fudge too you will be spoilt for choice.
I hope you'll believe me when I say that making your own homemade fudge is nothing to be daunted about (though you do need to keep yourself and other household members safe because it is hot!).
Once you know how to make fudge, you'll be making at every opportunity!
So, here's how to make Strawberry & Vanilla Fudge
Strawberry & Vanilla Fudge
- 400 ml (14floz) double cream (heavy cream)
- 125 ml (4floz) milk
- 125 g (4oz) butter
- 600 g (1lb 5oz) white or golden caster sugar
- 5 g (¼oz) freeze dried strawberries
- 1 tsp vanilla extract
- large heavy based pan which holds a volume of at least 3l (5pts)
- sugar thermometer
- 20cm (8in) square cake tin
- baking parchment
- Lightly grease and line a 20cm (8in) square shallow cake tin.
- Place 400ml (14floz) double cream, 125ml (4floz) milk, 125g (4oz) butterand 600g (1lb 5oz) sugar into a large heavy based pan. Place over a low heat to heat gently stirring constantly until combined and all the sugar has dissolved.
- Increase the heat and while still continuing to stir constantly bring to the boil then boil until the mixture reaches 116℃ / 241℉ (soft ball stage).
- Once the required temperature has been reached, remove the pan from the heat and leave it undisturbed to cool down to 110℃ / 230℉. This will only take a couple of minutes.
- Add 5g (¼ oz) freeze dried strawberries and 1 tsp vanilla extract Mix together well. Next beat the mixture with the wooden spoon vigorously until no longer shiny.
- Pour the hot flavoured fudge into the prepared tin. Smooth the mixture into the corners. Set aside to cool at room temperature for at least three hours to firm up.
- Once fully cold and firm remove the fudge from the tin. Use a sharp knife to slice the fudge into bite sized pieces.
- Using white caster sugar will give you a lighter coloured fudge than fudge made with golden caster sugar.
- Remember, this is incredibly hot! Do stir the syrup carefully so as to avoid splashing yourself.
- When heating the mixture and waiting for it to reach 116C / 241F it will feel as though the temperature is stuck at around 104C / 220F for ages. Be patient and keep stirring, it will eventually move and will then increase fairly rapidly.