Old Fashioned Vanilla Fudge
I don't make sweets or candy very often but I always have to make a batch of my old fashioned vanilla fudge for Christmas. It makes the perfect edible sweet gift.
Makes 60 - 70 small cubes
- 675g / 4 1/4 cups golden caster sugar
- 600g / 3 cups double cream (heavy whipping cream)
- 75g / 3/4 stick unsalted butter
- 2 tbsp glucose syrup / or light corn syrup
- 2 tsp vanilla extract
- Small pinch of salt
- One 8” x 8” baking tray lined with greaseproof paper
- One large heavy based sauce pan
- Candy thermometer / or small bowl with water and ice
Note - you can half the ingredients if you just want to make a small batch
Warning! I do feel the need to tell everyone before they start making any candy, fudge or anything that involves boiling sugar to PLEASE BE CAREFUL! From working in a professional kitchen I know that sugar burns are the most serious and you do not want to get any on your skin. If you’re young please ask an adult for help when making this.
Add the butter, sugar, cream and syrup to a large have based saucepan (You need to have the same amount of space above the top of the ingredients in the saucepan as when it boils it will double in size initially and you do not want this to boil over)
Heat on a medium to low and keep stirring with a wooden spoon until the sugar has dissolved and the butter has melted.
If you have a candy thermometer add it to the pan now
Turn the heat up and leave this mixture to bubble up and boil for approx 8-10 minutes, or until the thermometer reaches 116c which is soft ball stage. Stirring occasionally.
If you do not have a thermometer, wait until the mixture has thickened up and reduced down, mine took 9 - 10 minutes.
To test if it is ready drop a small amount of the mixture into a bowl of ice cold water. It will form a soft ball that holds it shape and when you pick it up and feel it between your fingers it will feel like a soft ball of fudge - that’s when you know it’s ready!
Turn the heat off and leave to sit without stirring for 5 minutes
Add the vanilla and salt and start to beat together with a wooden spoon.
Keep beating for a further 10 minutes until the mixture has cooled a lot down and it turns very thick and it’s almost matte looking without the glossy shine.
(You could actually use a kitchen aid if your arms start hurting)
The reason you need to keep beating is so that it breaks down the sugar crystals as the set, making your fudge lovely and smooth.
Once the fudge has thickened enough pour it into your lined baking pan and it to cool. I then wrap mine in cling wrap and pop it into the fridge for a couple of hours.
Once is it cold and set you can cut it into pieces and serve.
Please watch the video below to show you what each stage should look like.