Traditional Vanilla Fudge Recipes

TRADITIONAL VANILLA FUDGE

Steps:

• 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.

EASY CREAMY VANILLA FUDGE

Steps:

• Grease a 9x5 inch pan. Set aside.
• In a 3 quart saucepan, over very low heat, mix together confectioners sugar, butter, milk, vanilla, and salt until mixture is creamy.
• Pour quickly into greased 9x5 inch pan. Refrigerate until firm, then cut into squares. Store in an airtight container in the refrigerator.

HOMEMADE VANILLA FUDGE

Steps:

• Butter sides of heavy 2 quart saucepan.
• In saucepan combine sugar, milks, and salt.
• Cook and stir over med.hi to boiling.
• Clip on candy thermometer and cook and stir over medium low heat to 238°, soft ball stage.
• Remove from heat, add butter and vanilla, DO NOT STIR.
• Cool to 110°F.
• Remove thermometer.
• Beat with a wooden spoon till fudge becomes thick and starts to lose it's gloss.
• Pour into a buttered 8-inch pan.
• Score into squares.

VANILLA FUDGE

Steps:

• Line a 20 x 20cm cake tin with baking parchment. Tip the sugar, cream, butter and glucose syrup into a medium to large saucepan. Heat to dissolve the sugar and melt the butter, stirring now and again.
• Once dissolved, put a sugar thermometer in the pan, making sure the end is completely covered by the syrup - if not, transfer the mixture to a smaller pan (with enough space for the syrup to bubble up). Increase the heat and bring the syrup to a steady boil. Keep bubbling, stirring occasionally to stop the sugar from catching, until the mixture reaches 116C - this is known as the soft ball stage.
• Remove the pan from the heat and leave to sit, undisturbed, for 5 mins, until the temperature drops to 110C. Stir in the vanilla and a good pinch of salt.
• Keep the sugar thermometer in the pan and begin beating the mixture with a wooden spoon, quite vigorously, until the temperature cools to about 60C. By this time the fudge will be really thick and will have lost it glossy shine. Remove the thermometer and continue beating for a few mins more. This process is very important when making fudge, as it creates small sugar crystals, which give the fudge its lovely smooth and creamy texture (see 'fudge know-how', below).
• Before it sets completely, quickly pour the fudge into your prepared tin and smooth over the surface. Leave to cool at room temperature overnight - don't put the fudge in the fridge as it will become sticky and won't set properly. Cut into bite-sized pieces and pop in a box to give as a present. Will keep, in a sealed container, for up to 2 months.