Strawberry & Vanilla Fudge
Like all confectionery, this homemade Strawberry & Vanilla Fudge
is the perfect edible gift. It’s packed with yummy naughtiness, and is
actually straightforward to make!
Servings: 49 pieces
Equipment
- large heavy based pan which holds a volume of at least 3l (5pts)
- sugar thermometer
- 20cm (8in) square cake tin
- baking parchment
Ingredients
- 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 teaspoon vanilla extract
Instructions
- 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 teaspoon 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.
- Enjoy!
Notes
Cook's tips
- 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.