Vanilla fudge recipes
Our top 3 of 4 Vanilla fudge recipes
Ingredients
- oil for greasing
- 300ml milk
- 350g caster sugar
- 100g unsalted butter
- 1 tsp vanilla extract
Method
- 1. Grease an 18cm square cake tin.
- 2. Put the milk, sugar and butter in a heavy-based saucepan. Heat slowly,stirring all the time,until the sugar has dissolved and the butter melted.
- 3. Bring to the boil and boil for 15-20 minutes, stirring all the time.
- 4. When the mixture reaches the soft-ball stage (115C on a sugar thermometer), remove from the heat and stir in the vanilla extract. Leave to cool for five minutes.
- 5. Beat the mixture with a spoon for a few minutes until it starts to thicken and the gloss disappears.
- 6. Pour into the prepared tin and leave to set at room temperature(do not put in fridge)
- 7. Once set, cut the fudge into approx 36 small squares and store in a sealed container.
thumbpromote_.png "by Carnation"){kind=small}
Be the first to comment
Add commentIngredients
- 397g can Carnation Condensed Milk
- 150 ml Milk
- 450g Demerara sugar
- 115g Butter
- OPTIONAL INGREDIENTS:
- 150g Glace cherries, halved
- 55g Stem ginger, chopped
- 150g Dark chocolate chopped
- 85g Toasted hazlenuts
- 150g Raisins soaked
- 3 tbsp. Rum (until they have absorbed the rum)
Method
- 1.Grease and base line a 20cm (8”) square tin with baking parchment.
- 2.Heat the milks, sugar and butter in a large, non-stick saucepan over a low heat, stirring until the sugar dissolves completely. Bring to the boil and simmer over a low heat for 10-15 minutes, stirring continuously and scraping the base of the pan, until a soft ball of fudge is formed when a little of the mixture is dropped into a jug of ice-cold water.
- 3.Remove from the heat and beat the fudge until thick and grainy (about 10 minutes).
- 4.Gently stir in the remaining ingredients. Pour into the prepared tin and leave to cool before cutting into squares.
Carnation has contributed to these popular cooking recipes:
Tips
You could of course use a sweet thermometer in the mixture to get it to the fudge making temperature, but this recipe was shared in the family before such things were commonly available and .. hey ...it's much more fun and satisfying to make this whilst cooking by the seat of your pants .... thermometer are for wimps! I find it's a good idea to have a book propped up nearby when making this, stiring for 20 mins can be very boring and reading something helps the time pass. It's also a good idea to take the phone off the hook and ignore the doorbell (or assign someone else in the house to attend to these duties if they occur) The mixture must not be left for a moment whilst it's boiling. There was always a tussle in our house to be the one who licks out the tin of condensed milk after it had been emptied into the mixture. There is an art in leaving just a little more than necessary behind in the tin, as a reward for answering the phone or the door if necessary whilst the fudge is cooking!
Ingredients
- INGREDIENTS
- 2 ozs Butter
- 1 lb Granulated sugar
- 2 tbspns Water
- 2 tblspns Golden syrup
- 1 large tin Condensed full cream milk
Method
- Place all the ingredients except the condensed milk into a heavy based saucepan.
- Over a low heat let them melt and mix together, stir to keep things on the move.
- When everything is melted together, add the condensed milk bring to a rolling boil STIRRING ALL THE TIME.
- Set a timer for 20 mins and keep stiring as the mixture boils away gently. Gradually the mix will darken. You must keep stirring making sure that the mixture from the base and sides of the pan is constantly on the move.
- At about 15 -18 mins you will notice that the mixture thickens slightly as you stir it .. this is known as "turning", continue stirring until the 20 mins are up.
- Pour into 2 greased and base lined sandwich cake tins and with a sharp knife mark out into 1" square portions, allow to cool.
3 Comments
-
-
-
Add commentfredericorr40 Wed Aug 10 2011 • Reply
vvv tasty... better with evaporated milk !!! thanks !
JennyR Sun Mar 27 2011 • Reply
Followed this recipie but my fudge didn't set at room temperature or when put in fridge for several hours! But it still tasted good!
Fayezee Tue Jul 7 2009 • Reply
i made this today. It looked and smelt lovely although when i added the vanilla it started to solidify real quick and by the time i had left it 5 mins it had partially solidified. So i spread it out best i could and left it to cool. It had a crumbly texture and tasted great.