This easy recipe for vanilla fudge by food blogger BakingBar is simple but foolproof. Heat your fudge mixture to 115 °C for rich, indulgent fudge that’s firm enough to hold its shape yet melts in the mouth.
Ingredients
- 90g butter
- 455g caster sugar
- 150ml double cream
- 170g evaporated milk
- 1.5tsp vanilla extract
Directions
- In a large saucepan add the butter, sugar, double cream and evaporated milk and gently mix together with a wooden spoon.
- We recommend using a wooden spoon with all recipes where you are boiling sugar as we find this reduces the chance of crystallisation of the sugar and therefore grainy fudge. Stir the mixture together only enough that the sugar gets moistened but try not and splash any sugar up the sides of the saucepan
- Now bring the mixture to a boil on a medium heat stirring only occasionally with your wooden spoon to stop the mixture sticking to the bottom.
- Using your sugar thermometer carefully monitor the temperature and continue to boil until the temperature reaches 115 °C (240 °F).
Pour the fudge
- Remove the saucepan from the heat and beat in the vanilla extract with your wooden spoon.
- Some people find it easier to pour the fudge out into a heatproof bowl to do this part. Be careful as the fudge is incredibly hot
- A top tip here is to pour the fudge out of the saucepan, do not scrape the sides of bottom as you may get some sugar crystals into your nice smooth fudge
- Continue to beat the fudge until the mixture thickens slightly, this happens as it begins to cool.
To set the fudge
- Pour the fudge into a baking tray lined with baking paper.
- We tell you what size of tray to use as some people like their fudge thin and some lick it chunkier. The size of tray we used was 8 inches x 7 inches.
- Place the fudge into the fridge to make it set quicker.
- The length of time will vary according to how cold your fridge is.
- You can test the fudge with your finger and when it is suitably firm slice up using a sharp knife. If you want clean cut edges wipe your knife with every cut you make.
