Description
Traditional Vanilla Fudge is a rich, creamy confection made by gently cooking a mixture of cream, butter, sugars, and vanilla to the perfect soft ball stage, then allowing it to cool and set into smooth, melt-in-the-mouth squares. This classic sweet treat is ideal for gifting or enjoying as an indulgent snack.
Ingredients
Scale
Fudge Ingredients
- 300 ml double cream (heavy cream) (½ pt)
- 100 ml milk (3½ fl oz)
- 100 g butter (3½ oz)
- 300 g caster sugar (10½ oz)
- 150 g light muscovado sugar (5 oz)
- 1 teaspoon vanilla extract
Instructions
- Prepare the tin: Lightly grease and fully line a 20 cm (8 in) square cake tin with parchment paper or baking paper, ensuring the paper extends over the edges for easy removal.
- Combine ingredients: Place 300 ml double cream, 100 ml milk, 100 g butter, 300 g caster sugar, and 150 g light muscovado sugar into a large heavy-based pan.
- Melt and dissolve: Place the pan over low heat and stir constantly until the butter has completely melted and all the sugars have dissolved into the liquid.
- Boil the mixture: Increase the heat slightly to bring the mixture to a gentle boil while stirring continuously. Simmer and stir constantly until the temperature reaches 116°C (241°F), which is the soft ball stage for fudge.
- Cool slightly: Remove the pan from the heat and allow the mixture to cool undisturbed to 110°C (230°F), which should take a couple of minutes.
- Beat in vanilla and thicken: Add 1 teaspoon vanilla extract, then vigorously beat the mixture with a wooden spoon until it thickens and loses its glossy shine, indicating it is ready to set.
- Pour and set: Pour the thickened fudge mixture into the prepared tin. Smooth the surface to the corners with a spatula.
- Cool completely: Leave the fudge at room temperature for 2-3 hours to firm up fully without refrigerating.
- Slice and serve: Once the fudge is firm, lift it from the tin using the parchment edges. Use a sharp knife to cut into 64 bite-sized pieces and serve or store as preferred.
Notes
- Store fudge in an airtight container at room temperature for 1-2 weeks, or refrigerate to keep for up to 3 weeks.
- Exercise caution during boiling as the mixture becomes extremely hot; stirring carefully or wearing an oven glove is recommended to avoid splashes.
- Be patient during the boiling stage as the temperature may plateau around 104°C (220°F) for a few minutes before rising rapidly to the target temperature.
- Allow fudge to firm up at room temperature rather than refrigerating immediately, which helps maintain the best texture.
- Use a pan capable of holding at least 3 liters (5 pints) as the mixture rises while boiling to prevent overflow.
Nutrition
- Serving Size: 1 piece (approx. 15 g)
- Calories: 70
- Sugar: 10 g
- Sodium: 15 mg
- Fat: 3.5 g
- Saturated Fat: 2.2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 10.5 g
- Fiber: 0 g
- Protein: 0.3 g
- Cholesterol: 10 mg
