Difference between revisions of "Vanilla fudge recipe"

From Cookipedia

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{{RecipeMethod
 
{{RecipeMethod
 
| Grease an 18 cm (7") [[baking tray]].
 
| Grease an 18 cm (7") [[baking tray]].
| In a large (see footnote 1 <sup>[[#Foot1
+
| In a large (see footnote <ref>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 </ref> below) heavy-based/thick-bottomed pan, add the [[Milk|milk]], [[Sugar|sugar]] and [[Butter|butter]].  
|1]]</sup> below) heavy-based/thick-bottomed pan, add the [[Milk|milk]], [[Sugar|sugar]] and [[Butter|butter]].  
 
 
| Heat gently, stirring constantly, until the [[Sugar|sugar]] has dissolved and the [[Butter|butter]] melted.
 
| Heat gently, stirring constantly, until the [[Sugar|sugar]] has dissolved and the [[Butter|butter]] melted.
 
| Bring to the [[Boil|boil]] and boil for 15-20 minutes, stirring constantly.
 
| Bring to the [[Boil|boil]] and boil for 15-20 minutes, stirring constantly.

Revision as of 22:27, 26 January 2017

Vanilla fudge recipe
Difference between revisions of
Servings:Servings: 30 - (bite-sized pieces)
Calories per serving:40
Ready in:35 minutes
Prep. time:15 minutes
Cook time:20 minutes
Difficulty:Easy
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

Method

  1. Grease an 18 cm (7") baking tray.
  2. In a large (see footnote <ref>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 </ref> below) heavy-based/thick-bottomed pan, add the milk, sugar and butter.
  3. Heat gently, stirring constantly, until the sugar has dissolved and the butter melted.
  4. Bring to the boil and boil for 15-20 minutes, stirring constantly.
  5. 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.
  6. Allow to cool for 5 minutes.
  7. Beat the mixture with a spoon for a few minutes until it starts to thicken and it loses its shine.
  8. Pour into the baking tray tin and leave to set at room temperature. Don't refrigerate.
  9. 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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