My Mums Delicious Vanilla Fudge Recipe
Who doesn't need a sweet pick me up when the cold weather rolls around? Vanilla fudge is the perfect seasonal treat and makes excellent stocking fillers as well. My mum and I have made this vanilla fudge recipe every Christmas since I can remember and I love that it’s become part of our Christmas traditions.
When you make the perfect batch of fudge it is a very satisfying thing. What you're looking for is a creamy, crumbly consistency, it’s all in the beating.
Vanilla Fudge Recipe
450 g granulated sugar
1 x 397g can of full cream condensed milk
1/4 pint of water
1 teaspoon vanilla essence
Grease a 20cm square sandwich tin with a little melted butter or line it with baking paper
2) Find yourself a big ol' pan
Next, put all the ingredients into a large saucepan. The mixture will at least triple in size when it gets hot so make sure you have a big enough pan, preferably non-stick
Stir over a low heat until the sugar has dissolved. Boil steadily, stirring only occasionally, to prevent the mixture from burning, until the fudge reaches ‘soft ball’ stage or 114 C/238 F
3) Beat it
As soon as it’s reached soft ball remove the pan from the heat and beat until the mixture starts to appear ‘matt’ or cloudy and its no longer shiny
This stage is key. It really is all in the beating as this creates the creamy, crumbly texture you want. If you don’t beat the mixture you’ll end up with toffee, not good. When you're arm is aching, keep beating. It’ll all be worth it when you have perfect vanilla fudge
Tip: by no means let the fudge exceed the stated temperature. If anything remove it from the heat at a fractionally lower temperature, and beat VERY hard. I have found that leaving it to reach the given temperature, and stirring only occasionally often allows it to burn, and you end up with black bits in the fudge - not pretty or appealing!
4) Set and cut
Pour the vanilla fudge into your tin. When the mixture has become firm but not quite fully set, cut into cubes with a sharp knife. When it’s completely set you can wrap individual portions in baking paper and give them away as gifts.
Make sure you keep some for yourself to go with a glass of mulled wine