Traditional Vanilla Fudge
Made using the traditional method with store cupboard ingredients, this vanilla fudge recipe would make a great gift
Servings: 64 pieces
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.