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    Traditional Vanilla Fudge

    Published: Mar 3, 2016 · Modified: Aug 25, 2021 by Jacqueline Bellefontaine ·

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    vanilla fudge cut into squares.

    Made using the traditional boiling method with store cupboard ingredients, this vanilla fudge recipe would make a great gift.

    pile of traditional vanilla fudge on crumbled paper.

    Confectionary always makes a great gift, whether it's Chocolate Truffles, Turkish Delight or Fudge, most people would be happy to receive a handcrafted box of sugary, calorie laden treat!

    This vanilla fudge would make a lovely gift  Mothering Sunday, though it would equally be great for a Christmas gift a birthday treat or as a "Thank you" to somebody.

    Being a keen home baker, I've been wanting to create my own delicious homemade fudge for sometime.  I've had several, unfortunately failed, attempts over the past few months.  Overly soft fudge!  A burnt pan!

    Traditional vanilla fudge cut into squares.

    What was once good food having to be put into the bin because it couldn't be salvaged!  It really became a bit of a nemesis for me.   Now, although I successfully made a Cheat's Chocolate Orange Fudge just before Christmas, with the aid of a microwave, I knew I wouldn't be happy just using that method.

    Don't get me wrong, the microwave method is good but the need to succeed at the traditional method was like a bee in my bonnet; forever telling me that I couldn't make a straightforward vanilla fudge.

    Well, that bee in my bonnet has now gone!  I finally succeeded!  After doing a bit more reading and acquiring a good quality digital sugar thermometer,  I have finally made a delicious batch of homemade traditional vanilla fudge.

    It's certainly not going to be my last either!  I can feel some more fudge recipes coming this way!

    vanilla fudge on paper.

    So how did I finally succeed in making our homemade vanilla fudge (tips from BBC Good Food):

    • The mixture was constantly stirred, as also recommended by professional chefs James Martin & Phil Vickery.
    • The mixture was cooked until it reached 116C / 241F, also known as 'soft ball stage'
    • The bubbly, molten hot fudge was allowed to cool, undisturbed, to 110C / 230F
    • Flavouring was then added before being thoroughly beaten as it continued to cool.  This beating allows very small sugar crystal to form.  If the mixture is beaten too soon then larger crystal will form instead.

    Cleary sugar work requires accuracy in temperature and for that reason I would recommend, to those unfamiliar with making fudge (like me), purchasing a good quality digital thermometer.

    Until recently, the one I'd been using constantly slipped deeper into the pan despite using the 'grip'.  As it was touching the base of the pan I was getting false temperature readings, meaning I was taking the temperature of the pan and not of the fudge.

    My fudge simply wasn't hot enough and therefore failed to set properly.  Just after the recipe I have linked to the two sugar thermometers I am now using with great success.

    Fudge can be made without a sugar thermometer, requiring small amounts of the molten sugar to be dropped into a glass of water.  If it's ready it will ball together and when handled will feel like a 'soft ball'.

    This process is used by those who regularly make sugar confectionary, though it doesn't provide the same assurance as a thermometer does for those of us who are less practised.

    And the verdict?  Ooh boy, it was good!   Just as it should be; firm, yet soft, slightly granular, rich, moreish and lets not forget delicious!  Not wanting to buy a new wardrobe, we shared this with neighbours and work colleagues who soon devoured the goods on offer.

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    Coffee and Walnut Fudge

    How to make Traditional Vanilla Fudge Step by Step

    • adding sugar to pan.
      place all the ingredients except vanilla extract in saucepan.
    • melting ingredients in pan.
      Heat gently stirring until butter has melted and sugar dissolved.
    • boiling fudge in saucepan.
      Boil, stirring until mixture reaches correct temperature.
    • adding vanilla extract to fudge mixture.
      Cool slightly then beat in vanilla extract.
    • beating fudge in pan.
      Beat vigerously until mixture looses it's shine.
    • spreading mixture in tin.
      Pour into tin and allow to set. Cut into squares.
    pile of traditional vanilla fudge.

    Traditional Vanilla Fudge

    Made using the traditional method with store cupboard ingredients, this vanilla fudge recipe would make a great gift
    Course after dinner, treat
    Cuisine British
    Keyword candy, confectionary, sweets
    Prep Time 5 mins
    Cook Time 25 mins
    Servings 64 pieces
    Author Angela - Only Crumbs Remain
    Print Recipe Pin Recipe Save Recipe Saved!

    Equipment

    • Large heavy based pan, which holds a volume of at least 3Ll (5pt)
    • Digital Sugar Thermometer

    • 20cm (8in) square shallow cake tin

    Ingredients

    • 300 ml double cream/ heavy cream (½pt)
    • 100 ml milk (3½floz)
    • 100 g butter (3½oz)
    • 300 g caster sugar (10½oz)
    • 150 g light muscovado sugar (5oz)
    • 1 teaspoon vanilla extract

    Instructions

    • Lightly grease and fully line a 20cm (8in) square cake tin.
    • Place 300ml (½ pt) double cream, 100ml (3½floz) milk, 100g (3½oz) butter, 300g (10½oz) caster sugar and 150g (5oz) light muscovado sugar into a large heavy-based pan. Place over a low heat. Stir constantly until the butter has melted and the sugars have dissolved.
    • Increase the heat under the pan slightly to allow it to gradually come to the boil whilst stirring all of the time. Simmer the mixture, whilst continuing to stir, until it reaches 116°C ( 241°F) (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°C ( 230°F). This will only take a couple of minutes.
    • Add the vanilla and beat the mixture with the wooden spoon vigorously until the fudge has thickened and has lost its shine.
    • Pour the mixture into the prepared tin. Smooth it into the corners. Set aside to cool at room temperature for two or three hours.
    • Once fully cold and firm remove the fudge from the tin. Use a sharp knife to slice the fudge into bite sized pieces.

    Video

    Notes

    Store
    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.
    • Cook's Tips
    • Remember, this is incredibly hot. Do stir the syrup carefully so as to avoid splashing yourself.  You may find it worthwhile to wear an ovenglove whilst stirring.
    • When boiling the mixture it will feel as though the temperature is stuck at around 104℃ (220°F)  for a few minutes. Be patient, it will eventually move and will then increase comparatively rapidly.
    • Allow the fudge to firm up at room temperature rather then placing it in the fridge.
    • Do ensure your pan holds AT LEAST 3l (5pt) before starting to make the fudge as it climbs up the sides of the pan during the boiling stage.
    Tried this recipe?Leave a comment or mention @OnlyCrumbsRemain or tag #OnlyCrumbsRemain!

    No time to make it now – Pin for later

    pile of traditional vanilla fudge on paper.
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    About Jacqueline Bellefontaine

    Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. She has written over 15 cookery books, in addition to writing for several major magazines. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking.

    Reader Interactions

    Comments

    1. Jacqueline

      December 28, 2021 at 2:33 pm

      5 stars
      Takes Patience but stick with it. Well worth the time. Get a great workout beating it too. Delicious, didn't last long.

      Reply
      • Jacqueline Bellefontaine

        December 29, 2021 at 8:33 am

        Your comment made me smile, Glad you enjoyed the fudge.

        Reply
    2. Maria Scicluna

      December 23, 2021 at 1:52 am

      This recipe is amazing. Well worth the time spent. Second year making it. Great for gifting out.

      Thank you for such detailed and useful instructions that creates a fudge to rival those purchased at the small country stores.

      Reply
      • Jacqueline Bellefontaine

        December 29, 2021 at 8:40 am

        Welcome back Maria glad you liked the fudge enough to come back and make it again. This makes me very happy.

        Reply
    3. Helen

      December 12, 2021 at 1:09 pm

      Do u use whole milk for the fudge or does it matter if u use 2%?

      Reply
      • Jacqueline Bellefontaine

        December 22, 2021 at 10:38 am

        Hi Helen sorry for delay in getting back to you my spam filter had accidentally moved you to spam. It will work with a lower fat milk so 2% is fine but you get a creamier fudge if you use whole milk.

        Reply
    4. Shell Mcfall

      October 30, 2021 at 9:12 pm

      Been making Scottish tablet for years and decided to try the vanilla fudge used a thermometer and followed all the steps . Left at room temperature for 3 hrs then put in fridge. Went to cut it after an hour and it was more like a hard caramel than fudge wondering if it was because i didn't use proper butter. Will see what it is like in the morning.

      Reply
      • Jacqueline Bellefontaine

        November 01, 2021 at 3:47 pm

        Yes I think it is most likely because you didn't use proper butter as the fat content may well be different. If it set like caramel then it sounds like the fat content was not high enough. Other possibilities would be over heating if you thermometer is incorrect or insufficient beating to break up the sugar crystals.

        Reply
    5. Danielle Deere

      March 23, 2021 at 10:06 am

      I made this recipe for Valentines day as a gift for my partner as he LOVES fudge. Its all he's talked about since and wants more vanilla flavour but also some biscoff flavour. Do you think this recipe would work if I add some biscoff spread where I would add the vanilla? Also would a lighter sugar work better for biscoff do you think?
      Thanks Danielle

      Reply
      • Jacqueline Bellefontaine

        March 23, 2021 at 12:33 pm

        Hi Danielle, so pleased the fudge was a big success. I'm sorry I cant really answer your question. As you may realise I have quite a few flavours of fudge on Crumbs but not biscoff. Dare I admit I have not actually used Bischoff before. I know its very popular so I have ordered a jar of spread and will look at doing some recipe development of a new fudge in the near future. Watch this space.

        Reply
        • Miss Danielle Deere

          March 31, 2021 at 12:04 pm

          Hi Jacqueline
          I didnt know you did other flavours im afraid but il definitelybe having a look and trying some 😋 I googled real fudge recipes and I liked the look of yours best.
          Also I made the biscoff fudge recipe. I quadrupled your recipe and added half a jar of biscoff at the beating stage. Although delicious it wasn't biscoffy enough. Today I'm making more and as well as spread im going to sprinkle biscoff crumbs over the bottom of the fudge tin and then on top. Hopefully it will be more of a biscoff flavour 🤞

          Reply
          • Jacqueline Bellefontaine

            March 31, 2021 at 3:39 pm

            Hi Danielle, I have bought my first jar of biscoff and got a packet of biscuits (which of course i have had before) to have a go at developing the recipe to add a biscoff fudge to my collection. Like you I was thinking of sprinkling the biscuits on top. so I think you are on the right track. In the meantime, if you want to check out more of my other flavours I made a fudge recipe collection post of all my fudge recipes plus some from some of my blogging friends so that you can find them all in one place.

            Reply
    6. Norma

      December 26, 2020 at 5:25 pm

      Could I use 250ml cream and 150ml milk.

      Reply
      • Jacqueline Bellefontaine

        December 27, 2020 at 5:00 pm

        Hi Norma, tyes you could use 250ml cream and 150ml milk the difference in the end result will be barely noticeable in this case. Enjoy!

        Reply
    7. neil

      December 24, 2020 at 8:10 am

      hi guy's just a quick question how long do you simmer the fudge for after it gets to 116c as mine just wont seem to thicken.
      thanks neil

      Reply
      • Jacqueline Bellefontaine

        December 27, 2020 at 5:05 pm

        Hi Neil, Once you get to 116C you stop the cooking immediately and leave it to cool 110C. The you beat it. It will not thicken until it cools.

        Reply
    8. Kevin

      November 11, 2020 at 2:28 am

      I'm wanting to make fudge and add a creme-based liquor as a flavoring. I'm hoping to use this recipe (as it's similar to one my mother used to use), and I find the ones using condensed milk of white chocolate far too singularly sweet.

      Would you suggest I add in the creme-liquor after cooking (as with vanilla extract) or pre-cooking and adjusting for fat and moisture content with some math?

      Reply
      • Jacqueline Bellefontaine

        November 11, 2020 at 2:13 pm

        I would add the liquor after cooking in place of the vanilla extract. and you should be alright to add a few tablespoons of the liquor without overly affecting the fudge although ti may be slightly softer. You might also like to look at my whisky fudge recipe which is made in a similar way. https://onlycrumbsremain.com/homeade-whisky-fudge/

        Reply
    9. Hazel Wriglesworth

      October 06, 2020 at 11:48 am

      5 stars
      So not having a big enough pan and there only being 2 of us, I tried this recipe by halving all the ingredients and using a smaller pan (about half recommended size). 1st time making fudge and it was a resounding success, I'm not the most patient person but was particularly grateful for the tip about the temperature sticking and waited till it started to move again. Will definitely be making this again!

      Reply
      • Jacqueline Bellefontaine

        October 06, 2020 at 3:13 pm

        How very restrained making a smaller amount 🙂 (although I guess the smaller pa made this the only option) Im so pleased that you made the fudge successfully and yes not being tempted to walk away when the temperature appears to stick is very not easy but essential. Enjoy!

        Reply
    10. Siobhan

      September 07, 2020 at 12:04 am

      Hi, love the look of this recipe as all the others I have found either use marshmallow (I'm allergic) or condensed milk and don't really follow the traditional method! I do have a question in regards to the recipe: would you reccomend this for other flavourings? I'm thinking of making a batch up for Christmas gifts and would like to add peppermint extract for that extra festive touch! Thanks 🙂

      Reply
      • Jacqueline Bellefontaine

        September 07, 2020 at 10:17 am

        Hi Siobhan, yes you could use this as a base for other flavours. The light muscovado sugar has quite a strong flavour which compliments the vanilla perfectly in this recipe but to make the peppermint fudge, I woud replace the vanilla extract with peppermint and use 450g of caster sugar instead of a mixture of the two as in the original recipe. Do let me know how it turns out of you give it a whirl,

        Reply
    11. Sandy

      July 09, 2020 at 6:55 am

      Hi. I've been searching for an authentic fudge recipe that contains simple ingredients (not with condensed milk or marshmallow). When I was a kid, my friend's Mom used to make the best vanilla fridge. I think this recipe may be similar and can't wait to try it. I have a couple of questions regarding your ingredients. When you say double cream or heavy cream, in Canada we have whipping cream (35% milk fat). Is that the same as heavy/double cream? Also, I'm not sure what muscovado sugar is. Would you please elaborate what this sugar is. I'm not sure if we have this in Canada or we just give it another name.
      Thanks for your help.
      Sandy

      Reply
      • Jacqueline Bellefontaine

        July 09, 2020 at 8:45 pm

        Hi Sandy

        We have whipping cream here too. Our double cream has a slightly higher fat content at around 45%. The flavour might not be quite so rich if you use whippping cream but I am sure it will be fine you could stir in a little extra butter to make up for it. Muscovado sugar is unrefined cane sugar that contains natural molasses which gives it a lovely flavour but you could substitute light brown soft sugar. It is also called Barbados sugar, khandsari, or khand and is one of the least refined sugars available. I hope this helps and let me know what you think of the fudge I am sure you are going to love it!

        Reply
    12. Jeannie

      December 22, 2019 at 10:42 pm

      Hello Angela. Today was my first day making vanilla fudge. I tried a recipe that called for corn syrup that just wasn’t good before I found your recipe. I was pleased w the results as it tasted more like the fudge i get at the Jersey shore. I just have one question bc I am sure the issue was mine and I would like to know where I may have went a little wrong? It seems to be a little crumbly especially on the ends? Did I not cook it long enough or did I beat it too much or too little after adding the vanilla? This is definitely going to be a keeper!! TY!!!

      Reply
      • Jacqueline Bellefontaine

        January 02, 2020 at 2:44 pm

        Hi Jeannie. I 'm Jacqui and I took over Only Crumbd Remain from Angela in Jan last year. Im glad you liked the fudge it is rather good and I have made several batches myself. But fudge can be a little temperamental and if it was crumbly it could be one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature. Hope this helps and let me know how you get on next time.

        Reply
    13. Ann

      August 01, 2019 at 2:37 pm

      I have just made this and turned out really well!Will be using this recipe in future.

      Reply
      • Jacqueline Bellefontaine

        August 02, 2019 at 4:12 pm

        Im delighted to hear this Ann, so pleased you are happy with the results.

        Reply
    14. Angela - Only Crumbs Remain

      February 04, 2018 at 1:21 pm

      Hi, the brownie tin we used measures 20cm square. It'll be fine if your tin is a little bit larger/smaller. As for the sugar thermometer, I now use this one which I got from Lakeland http://www.lakeland.co.uk/16004/Thermospatula-Silicone-Spatula-and-Thermometer, but if you prefer one which attaches to the pan aim for another digital one which locks in place securely and doesn't slide down into the pan which will give you a false reading. The other thing I'd mention would be the size of the pan (I'll update this in the recipe), it needs to hold at least 3L as the sugar mixture will climb up the sided of the pan during the boiling stage.
      Hope this helps,
      Angela

      Reply
    15. Le Coin de Mel

      March 22, 2016 at 2:05 am

      I love fudge and yours looks perfect! I made three recipes last year for vanilla fudge but none of them was perfect (although they were not far I have to say). I'll definitely be trying your recipe! #FoodYearLinkUp

      Reply
      • Angela - Only Crumbs Remain

        March 24, 2016 at 11:27 am

        Aw thank you:-) My early batches of fudge really weren't great, but since I've been able to use a good digital thermometer which has a firm grip I've had far more success. I can't recommend using one enough to be honest.
        Thanks for popping by and commenting,
        Angela x

        Reply
    16. ilkasblog

      March 13, 2016 at 12:13 am

      This vanilla fudge looks amazing! I bet it tastes super delicious!

      Reply
      • Angela - Only Crumbs Remain

        March 13, 2016 at 8:20 am

        Aw thank you Ilka, it really was yummy 🙂
        Thanks for popping by and commenting,
        Angela x

        Reply
    17. Jenny Eaves

      March 11, 2016 at 7:52 am

      I need to try making fudge again, I find it so hard to make, mainly because I don't have a thermometer and try the drop the mixture in the water method. These look delicious, I must try another attempt! Thanks so much for linking up to #Howtosunday 🙂 x

      Reply
      • Angela - Only Crumbs Remain

        March 11, 2016 at 8:40 am

        I'd definitely recommend a digital sugar thermometer with a secure gripper Jenny - it really does make it a lot easier. I too have tried dropping bits of it in glasses of water in the past but I just ended up with murky water probably because I'd not got the sugar hot enough.
        Angela x

        Reply
    18. detoutcoeur Limousin

      March 09, 2016 at 12:45 pm

      Love this stuff - it's the first thing on my list to make as soon as I buy my sugar thermometer.

      Reply
      • Angela - Only Crumbs Remain

        March 09, 2016 at 1:08 pm

        Ooh if you're anything like me you certainly won't regret the purchase, delicious homemade fudge is always as winner 🙂
        Thanks for popping by and commenting,
        Angela x

        Reply
    19. Sarah Stockley

      March 07, 2016 at 7:12 pm

      This sounds so good, I really want to try this! Thanks for sharing. Sarah #HowtoSunday

      Reply
      • Angela - Only Crumbs Remain

        March 07, 2016 at 7:46 pm

        Ooh you definitely should when you get chance Sarah, I was that pleased with it that I'm planning on making some more this week!
        Thanks for popping by and commenting,
        Angela x

        Reply
    20. Angela

      March 07, 2016 at 11:32 am

      This sounds great, I have been looking for a good fudge recipe! I have a basic thermometer, but will check into a digital one, I can imagine that would make all the difference. Thank you for sharing at the Link-Up 🙂 Have a Great Week!!

      Reply
      • Angela - Only Crumbs Remain

        March 07, 2016 at 11:35 am

        It was really delicious Angela. I would try to make sure that the clip on the thermometer is tight too as you really don't want it slipping and touching the base of the pan as you will then get a false reading.
        Hope you have a great week too Angela,
        Angela x

        Reply
    21. Alison

      March 07, 2016 at 11:18 am

      I absolutely love fudge, one of my favourite things. Well done for making it, I have made it once but its a bit fiddly. Will have to try this recipe

      Reply
      • Angela - Only Crumbs Remain

        March 07, 2016 at 11:21 am

        It's amazing stuff isn't it Alison. I found it was pretty straightforward to make once I'd got a decent sugar thermometer - it was certainly worth all of that stirring 🙂
        Thanks for popping by and commenting,
        Angela x

        Reply
    22. Life Loving

      March 06, 2016 at 9:12 pm

      I love fudge. We always pick up handmade fudge when we visit Dorset (it's the best!) your recipe looks equally as good. I think I'll have to show this to my other half. He keeps on talking about getting more hands on in the kitchen. Shall I let him have a go?

      Sally @ Life Loving
      #LifeLovingLinkie

      Reply
      • Angela - Only Crumbs Remain

        March 07, 2016 at 8:31 am

        Definitely Sally 🙂 If you love fudge, you're going to love making your own 🙂
        Thanks for popping by and of course for hosting,
        Angela x

        Reply
    23. Crummy Mummy

      March 06, 2016 at 12:53 pm

      This looks GORGEOUS! Thanks for sharing the recipe! #howtosunday

      Reply
    24. Sarah CraftInvaders

      March 06, 2016 at 10:13 am

      Looks delicious - I'd be delighted to receive this for mothers day x

      Reply
      • Angela - Only Crumbs Remain

        March 06, 2016 at 10:17 am

        Aw thank you Sarah, we were really pleased with how good they tasted and of course with the fact that I finally succeeded! 😉
        Thanks for popping by and commenting Sarah,
        Angela x

        Reply
    25. Charlotte Oates

      March 04, 2016 at 11:26 pm

      This look absolutely perfect Angela and I'm sure any mum would be more than happy to get a batch of this on Sunday (I certainly would).

      I need a new digital thermometer as mine tends to slip too - it's terrible for making caramel as when it slips it causes the sugar to crystallise around it and I have to start again. Which one do you have?

      Reply
      • Angela - Only Crumbs Remain

        March 05, 2016 at 9:59 am

        Thank you so much Charlotte 🙂
        We were bought a CDN digital thermometer (model DTC450) from a well known on-line shopping site that carries the same name as a South American river 😉 My only issue with is that it seems to only display the temperature values in Farenheiht so I had to do a little conversion from Celsius. It gripped the side of the pan really well though and resulted in a great fudge.
        Thanks for popping by and commenting Charlotte,
        Angela x

        Reply
    26. Charlotte TheMummyToolbox

      March 04, 2016 at 10:31 pm

      Fudge is one of my hubby's favourites although I have never tried to make it before! you're right though they make fab gifts! I get fudge for the family when we come back from our holiday's 🙂

      Reply
      • Angela - Only Crumbs Remain

        March 05, 2016 at 9:51 am

        It really does make a fab gift doesn't it Charlotte.
        Thanks for popping by and of course for hosting,
        Angela x

        Reply
    27. Rebecca Beesley

      March 04, 2016 at 9:25 pm

      ooh how very lovely! I've never made proper fudge before - just a shortcut recipe once so it is on my to-cook list!

      Reply
      • Angela - Only Crumbs Remain

        March 05, 2016 at 9:50 am

        Ooh you definitely have to give it a go when you get chance, it's certainly worth it 🙂
        Thanks for popping by and commenting Rebecca,
        Angela x

        Reply
    28. Hannah

      March 04, 2016 at 10:29 am

      Hi-5 for making proper fudge! I've just started delving into the scary world of sugar work (bought a confectionery thermometer a few weeks ago) and so far I've only used it to make Italian meringue buttercream. I think I need to give fudge a go!
      Hannah 🙂

      Reply
      • Angela - Only Crumbs Remain

        March 04, 2016 at 4:14 pm

        🙂 Sugar work certainly does seem a bit daunting, but I think the key seems to be having a good thermometer. Do give fudge a go Hannah, it's certainly worth the effort now that you have a the thermometer.
        Thanks for popping by and commenting,
        Angela x

        Reply
    29. jacqui bellefontaine

      March 04, 2016 at 9:51 am

      Love fudge. Your right about needing a good thermometer and i think digital ones are best too. Im going to try this recipe it looks supper smooth fudge.

      Reply
      • Angela - Only Crumbs Remain

        March 04, 2016 at 4:12 pm

        Thank you 🙂 I think must have been where I was going wrong in most of my previous efforts. Do let me know how you get on with it Jacqui,
        Thanks for popping by and commenting,
        Angela x

        Reply
    30. Eb Gargano

      March 03, 2016 at 1:07 pm

      Yum! Looks lovely and I love all your tips. Rather reminds me of being a little girl and going to the Fudge Kitchen - a shop that specialised in making fudge (I don't think it exists any more or at least I haven't seen one for a long time). You could go and actually watch them make the fudge and the demonstration included all those steps that you outline (though on a bigger scale). I used to love it and begged my parents to let me watch it (even though it was quite a lengthy process) - I do remember how fab that fudge was. Nothing like the normal shop bought fudge - I bet your homemade version tastes even better! Well done for finally cracking it! 🙂

      Reply
      • Angela - Only Crumbs Remain

        March 03, 2016 at 1:23 pm

        I've never heard of the Fudge Kitchen - the smell in there must have been amazing - I'd have loved to have watched the process too! I must admit that some tips I've come across contradicted this process - they said not to stir under any circumstance. When I tried that the pan well and truly got burnt! I'm definitely sticking to this process and keeping my new super improved sugar thermometer under lock and key 😉
        Thanks for your kind comments Eb,
        Angela x

        Reply
      • Sofia

        April 11, 2020 at 11:13 pm

        Just made a batch of this fudge, reading the comments while i wait for it to cool. The Fudge Kitchen is still around! I went to one in Oxford last year when visiting my mum, it was insane in there, smelt divine and tasted incredible! Definitely somewhere to visit and buy some fudge from 🙂

        Reply
        • Jacqueline Bellefontaine

          April 13, 2020 at 10:32 am

          Hope you enjoyed the end product. waiting for it to cool is the hardest part 😉

          Reply

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