Vanilla Fudge

If you haven’t made homemade fudge yet then you are totally missing out. There is something about fudge when it’s fresh, it’s irresistible and just so tempting. This fudge has the perfect texture and is guaranteed to have you coming back for more.

 It makes an ideal gift for friends or family, especially at this time of year. It also keeps very well and if stored in an airtight container in the fridge it can last for up to 3 weeks. I doubt it will last that long because it tastes way too good. It’s certainly never lasted that long in our household. 

The fudge is so easy to make and requires minimal ingredients. You don’t need any fancy sugar thermometers but a bowl of ice cold water will help you know when you are at the correct stage to take it off the heat. I would recommend using the biggest saucepan that you have for safety reasons. The mixture does need to boil rapidly for 10-15 minutes and before it starts to thicken it does rise quite high.

I love a plain vanilla fudge but if you want to mix things up you can add dried fruits, nuts or chocolate once you take it off the heat. I have a few festive flavours in mind that I will be posting over the next few weeks! 

Let me know if you make it, I would love to see your different creations!

🛒 Ingredients 🛒 

▪️397g tin of condensed milk

▪️150ml whole milk

▪️450g golden caster sugar

▪️115g unsalted butter

▪️1 tsp vanilla extract

👩‍🍳 Method 👨‍🍳 

  1. Line your 8 x 8 inch square tray with baking parchment or tinfoil so that it is ready when you need it.
  2. Begin by adding all of the ingredients to a large heavy based saucepan.
  3. On a low heat stir until the butter is melted and the sugar has dissolved completely. 
  4. Once the sugar has dissolved turn up the heat and bring the fudge mixture to a boil. From this stage you will need to stay by the hob and stir the mixture continuously. Be careful not to let the mixture boil over as it does get hot very quickly.
  5. After 10-15 minutes the mixture should have thickened slightly. The biggest tell sign will be that instead of hundreds of tiny bubbles rising to the surface there will be fewer larger bubbles. At this stage drop a teaspoonful into your bowl of ice water and if it forms soft ball of fudge you are done, remove it from the heat.
  6. Leave to cool for 5 minutes. This is where the harder part comes in, you now need to stir the mixture for around 10 minutes. This will begin the process of cooling the fudge down. The fudge should lose its shiny consistency and become significantly thicker. 
  7. Add the thickened fudge mixture to your tray and press out so that it is even. Allow your fudge to cool and then cut up in to bite sized pieces.
  8. Store the fudge in an airtight container in the fridge for 2-3 weeks or out of the fridge for 1-2 weeks. 

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