VANILLA FUDGE
Homemade fudge makes a fabulous gift wrapped up for Christmas or any special occasion. Our recipe for these buttery sweets is well worth the effort
Provided by Cassie Best
Categories Treat
Time 50m
Yield Cuts into 36 pieces
Number Of Ingredients 5
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.
Nutrition Facts : Calories 118 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar
TRADITIONAL VANILLA FUDGE
Made using the traditional method with store cupboard ingredients, this vanilla fudge recipe would make a great gift
Provided by Angela - Only Crumbs Remain
Categories after dinner treat
Number Of Ingredients 6
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.
SOUTH AFRICAN NESTLE'S FUDGE
I have lost and found this recipe so many times I am finally committing it to Zaar. From Fair Lady, May 14, 1986
Provided by TempR
Categories Candy
Time 1h
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Put sugar and water into a large heavy saucepan.
- Stir over a low heat until the sugar has dissolved.
- Add the butter and syrup and stil until the butter has melted.
- Add the condensed milk and stir until it comes to the boil.
- Boil very slowly, stirring all the time, until soft ball stage.
- Remove from the stove, add the vanilla and beat until it thickens.
- Pour into a greased pan and leave to cool.
- Cut into squares when cold.
HOMEMADE VANILLA FUDGE
Make and share this Homemade Vanilla Fudge recipe from Food.com.
Provided by mimzy500000
Categories Candy
Time 50m
Yield 24 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 94.6, Fat 2.6, SaturatedFat 1.6, Cholesterol 7.6, Sodium 34.9, Carbohydrate 17.6, Sugar 16.7, Protein 0.6
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- Coke Vanilla Float Fudge from Sweet Recipeas. We’re finishing off this list with a super sweet take on the classic vanilla fudge recipe that is sure to be a hit with both kids and adults who have a particularly sweet tooth: Coke Vanilla Float Fudge.
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