Vanilla Fudge
5 Reviews
How to make vanilla fudge
Indulgent vanilla homemade fudge could just be the most perfect gift we could think of. This fudge can last up to 2 months when stored in an air tight container so you can get ahead of the game by making these way in advance.
These light treats would make a great wedding favour or Mother's Day/Father's Day gift. Explore our other wedding treats.
Method
Step 1
Lightly grease a 20x20 swiss roll tin (at least 1.5cm deep) with melted butter. Alternatively you can line it with baking parchment.
Step 2
Melt the butter, sugar, cream and glucose syrup in a large heavy-based saucepan over a low heat. Make sure that you continue stir until the sugar dissolves and to prevent the mixture from burning.
Ingredients for this step
- Unsalted butter (softened) (55g)
- Silver Spoon Caster Sugar (250g)
- Billington's Unrefined Golden Caster Sugar (250g)
- Double cream (450g)
- Glucose syrup (1 tbsp)
Step 3
You will need a sugar thermometer to measure the temperature of the syrup. It is important for an accurate reading to ensure that the end of the thermometer is completely coated in the syrup. Increase the heat until your syrup begis to boil steadily. Make sure to continually stir until the mixture reaches the soft ball stage (116°C).
Step 4
Once soft ball stage has been reached, remove the pan from the heat and leave to reduces in temperature to 110°C. It is at the point that you can stir in the vanilla extract and a pinch of salt if you would like.
Ingredients for this step
- Nielsen-Massey Vanilla Bean Paste (1 1/2 tbsp)
- Salt (A pinch of)
Step 5
Once you have stirred in these additional ingredients, beat the mixture with a wooden spoon until the temperature has reduced down to 60°C. By beating vigorously the fudge will begin to thicken up and sugar crystals will begin to form giving the fudge the smooth texture that you will expect. You can remove the thermometer and continue to beat further for a few minutes.
Step 6
You will need to transfer the fudge mixture into the prepared tin before it sets. Smooth it evenly across the tin and leave to set. Do not chill in the fridge as it will change the consistency of the fudge making it sticky.
Step 7
Wait 24 hours for the fudge to fully set before slicing into cubes. This fudge will last up to 2 months so can be made way in advance.
If you like this recipe, why not try our Rich Molasses Fudge recipe?
Ingredients
- 250gBillington's Unrefined Golden Caster Sugar
- 250gSilver Spoon Caster Sugar
- 450gDouble cream
- 55gUnsalted butter (softened)
- 1 tbspGlucose syrup
- 1 1/2 tbspNielsen-Massey Vanilla Bean Paste
- A pinch ofSalt