During the past week or two it seems that I’ve been on a bit of a love fest with the beautiful strawberry here on Only Crumbs Remain. And why not, when they scream of summer!
Having some freeze dried strawberries left over from our upside-down cake, we chose to use them in this scrumptious homemade fudge recipe. 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 in my confectionery recipe index.
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 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!). Although you can find the recipe for this Strawberry and Vanilla Fudge below, I shall be collating all of my hints and tips for how to make fudge very soon, so keep a look out!
Once you know how to make fudge, you’ll be making at every opportunity!
So, here’s how to make Strawberry & Vanilla Fudge
is the perfect edible gift. It’s packed with yummy naughtiness, and is
actually straightforward to make!
Prep time: 5 mins Hands on Time: about 40 mins Yield: approx 50 pieces
Large heavy based pan, which holds a volume of at least 3L
Digital Sugar Thermometer (or see note e below)
20cm x 20cm Brownie Tray (or similar)
- 400ml Double Cream
- 135ml Milk
- 135g Butter, unsalted
- 400g Caster Sugar
- 200g Golden Caster Sugar
- small Pinch of Salt
- 5g Freeze Dried Strawberries
- 1 tsp Vanilla Extract
1. Prepare the tin. Lightly grease and fully line the brownie tin. Ensure that the greaseproof paper goes beyond the rim of the pan, this will help to remove the fudge once it has firmed up2. Melt the ingredients. Place the double cream, milk, butter and sugars into a heavy based pan. Place over a low heat to allow the ingredients to melt. Constantly stir using a wooden spoon. Ensure all of the ingredients have completely melted before moving onto the next stage – you should no longer hear or feel the granulation of the sugar. Pay particular attention to the ‘corner’ of the pan when listening for sugar granulations.3. Affix the sugar thermometer. Set the digital thermometer to 116℃ /241℉ (soft ball stage) and attach it to the side of the pan. Ensure that the thermometer is secure and not touching the base of the pan.4. Boil. Increase the heat under the pan to allow it to come to the boil whilst stirring all of the time. Boil the mixture, whilst continuing to stir, until it reaches 116℃ / 241℉(soft ball stage). Please be careful – the mixture is very hot! You may find it helpful to wear an oven mitt in case of splashes from the sugar. 5. Leave alone. 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.6. Flavour the fudge. Add a pinch of salt, vanilla extract and the freeze dried strawberries. Mix together well. 7. Beat. Beat the mixture with the wooden spoon vigorously until it is no longer shiny. 8. Pour into the prepared brownie pan. Pour the fudge mixture into the prepared tin. Smooth it into the corners.9. Cool. Set aside to cool at room temperature for at least three hours to firm up.10. Slice in cubes. Once fully cold and firm use the excess greaseproof paper as handles to remove the fudge from the tin. Use a sharp knife to slice the fudge into bite sized pieces.11. Enjoy!
Notes. a) Remember, this is incredibly hot! Do stir the syrup carefully so as to avoid splashing yourself. b) Keep animals, children and other vulnerable people out of the way when making fudge. c) 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. d) Once portioned, store the fudge in an airtight container. It will be good for 1-2 weeks at room temperature but will last for up to 3 weeks if stored in the fridge. e) If you’re making fudge without a thermometer, it can be tested by dropping a small amount of fudge into a glass of cold water. It will form a ‘soft ball’ (or if you prefer your fudge a little firmer aim for ‘firm ball’ stage) when it is ready. Have a few drinking glasses by your oven hob filled with cold water before starting to make your fudge. Before testing wait for the molten sugar to climb up the sides of the pan and then drop back down. Boil for a further 3-4 minutes and then start to test.