Vintage vanilla fudge

Vintage vanilla fudge

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 40 mins Plus overnight cooling

Skill level

For the keen cook

Servings

Cuts into 36 pieces

Box up these melt-in-the-mouth sweet, buttery cubes - they make a fabulous gift for any occasion

Nutrition and extra info

Nutrition info

Nutrition per piece

kcalories
118
protein
0g
carbs
13g
fat
7g
saturates
4g
fibre
0g
sugar
13g
salt
0g

Ingredients

  • 450g golden caster sugar
  • 400g double cream
  • 50g butter
  • 1 tbsp glucose syrup
  • 1 tbsp vanilla bean paste

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.

Recipe from Good Food magazine, June 2013

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
belgium2970's picture

Can you use single cream instead if double cream.?

buzza_2004's picture

I made this recipe last night. I followed the comment below about bout stirring it at 110F not C, when I started to beat it all the butter came out and I had to tip it out 3 or 4 times! It was also like a taffy consistency. I put it in a brownie tin and by the time it had fully cooled in the morning it was really good as I had hoped.

Does anyone know why the butter came out of the mixture?

brewandbake's picture

If you're wondering how to get totally smooth fudge, google "fudge science super saturated" and you'll find that the fudge should cool to 110F (43C) NOT 110C!

When left to cool to 43C before stirring, a wooden spoon will cut through the fudge giving a mirror-like surface. Keep stirring until the colour lightens, then pour out to set.

I like both the totally sooth fudge (not stirring until 43C) and the slightly crystalline fudge you get from stirring when very hot (e.g. this "good food" recipe and the carnation recipe) - your choice.

alijanescott's picture

Fantastic recipe! Think it'll be a big hit in my Christmas hampers. Will make it in double batches from now on.

yannich's picture

I am french and love vanilla fudge overall . I tried two different recipes and throw away the results . This recipe is just perfect and the fudge tastes like the one I found at Harrods's . Thank you .

sannainge's picture

The first time I made fudge it was a complete disaster. But have totally nailed it with this reciepe. Already planning to do another batch for my Christmas hampers. Yummy!

freyajane9's picture

Wow! This is a great recipe, the tip about beating at correct temperature explains why my fudge has never been this good before.

lizziemini's picture

Made fudge from a similar recipe from a cook book I own, but the end of the recipe was vague "beat until a grainy texture is reached"!! How long? Was my cry. So popped on here and although I don't have a thermometer it gave me the info I needed that it needed to be thick and lost the glossy shine (as instructed from my recipe, I cooked it for 35 mins for it to reach the softball stage - testing in a bowl of cold water). I could probably have beaten it a bit more but my kids were starting to throttle each other.
It is now sat looking at me, only been cooling for a couple of hours, had 2 pieces already - oh dear ;)

masterfox_86's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I've struggled to make fudge in the past without it burning horribly on the bottom of the pan. I had no problems at all with this recipe, it seemed to come together nice and easily. The end result was great, absolutely smooth, silky and delicious fudge! I will definitely be making this regularly to give as presents for people.

thegoddess_ca's picture
  • 1
  • 2
  • 3
  • 4
  • 5

So so good. My first attempt at this did nothing but prove that my candy thermometer was wrong, so I scraped the tasty goo back into the pot, tried a different thermometer and re-heated it. It worked perfectly! Now I'm trying to forget that it's in the kitchen, all ready to eat. (Also, I didn't have the glucose syrup, and it still turned out lovely with a silky texture).

Questions

Tips