Vanilla fudge recipe: Difference between revisions
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|TotalCalories = 1201 | |||
|PortionCalories = 40 | |||
|DatePublished=21st January 2013 | |DatePublished=21st January 2013 | ||
|Author=Chef | |Author=Chef | ||
|Servings = | |Servings = Servings: 30 - (bite-sized pieces) | ||
|Difficulty = 1 | |Difficulty = 1 | ||
|TotalTime = 35 minutes | |TotalTime = 35 minutes | ||
Revision as of 14:44, 28 July 2016
| Vanilla fudge recipe | |
|---|---|
 |
| Servings: | Servings: 30 - (bite-sized pieces) |
| Calories per serving: | 40 |
| Ready in: | 35 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 20 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 21st January 2013 |
Vanilla fudge, easy to make, but also to consume, so watch those calories!
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- Oil for greasing
- 284 ml (1/2 pint) Milk
- 310 g (11 oz) caster sugar
- 110 g (4 oz) butter
- 1 teaspoon vanilla extract
Method
- Grease an 18 cm (7") baking tray.
- In a large (see footnote 1 [[#Foot1 |1]] below) heavy-based/thick-bottomed pan, add the milk, sugar and butter.
- Heat gently, stirring constantly, until the sugar has dissolved and the butter melted.
- Bring to the boil and boil for 15-20 minutes, stirring constantly.
- When the mixture reaches the soft-ball stage - 116°C (240 ° F) on a sugar thermometer, remove from the heat and stir in the vanilla.
- Allow to cool for 5 minutes.
- Beat the mixture with a spoon for a few minutes until it starts to thicken and it loses its shine.
- Pour into the baking tray tin and leave to set at room temperature. Don't refrigerate.
- Once it has set, cut the fudge into bite-sized squares and store in an air-tight container.
Footnotes
1 If possible, use a pan at least four times the volume of the mixture; if using a smaller pan, the mixture must be heated more slowly to avoid it boiling over and so will take much longer (30-40 min) to reach the soft-ball stage
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