Vanilla fudge in a gift box

Vanilla fudge

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(26 ratings)

Prep: 10 mins Cook: 40 mins Plus overnight cooling

A challenge

Cuts into 36 pieces

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

Nutrition and extra info

Nutrition: per piece

  • kcal118
  • fat7g
  • saturates4g
  • carbs13g
  • sugars13g
  • fibre0g
  • protein0g
  • salt0g
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Ingredients

  • 450g golden caster sugar
  • 400g double cream
  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp glucose syrup
  • 1 tbsp vanilla bean paste
    Vanilla

    Vanilla

    van-ill-ah

    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

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.

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Comments, questions and tips

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rtight
17th Nov, 2017
5.05
This is the best fudge recipe. I now, after making a lot of times, I add a bit more salt and once set I dip in dark and milk chocolate to make it even more special.
futureblossom
30th Mar, 2017
5.05
The best fudge recipe. Everyone will love you if you give them this. Be warned the beating process can cause blisters if you're making lots...!
ceaster13
20th Dec, 2016
5.05
This is the best vanilla fudge recipe and very easy to make.
freyajane9
7th Dec, 2016
I have added variety of liqueurs and dry fruit to this and it is delicious. Also melted orange flavoured chocolate in and that was lovely. Favourite fudge recipe
emma191
5th Dec, 2016
I have just made this and it has worked perfectly! Can anyone reassure me that it will keep for 2 months in an airtight container? That seems like a long time but i am hoping to give this as little Christmas gifts ... Thanks!
rtight
17th Nov, 2017
5.05
I tend to coat mine in chocolate if I want it to last longer (plus it tastes amazing).
kimmycat
27th Nov, 2016
Just made this fudge. At the beating stage, I am wondering could it be transferred to my food mixer and stirred very slowly ?? Anybody tried this ??
tiger2409
24th Dec, 2014
5.05
Absolutely fantastic, I made this last night so it was ready to eat today (Christmas eve). I was worried I didn't heat it up for long enough - and that I over beat it but it is absolutely fantastic. My family have all said it's the best fudge they've ever tasted - even hubby can't stop eating it. Can't recommend enough.
Jo Tattersall
23rd Dec, 2014
5.05
This recipe was my first attempt at fudge and it worked perfectly. I had never used my sugar thermometer before so I was a little terrified but it was really simple. The frantic beating to reduce the temperature was exhausting but it was well worth it tastes fantastic, it really takes me back to my childhood. Great recipe!!
joanne-b
14th Dec, 2014
I decided I wanted to make some fudge to give to as gifts this christmas. I couldn't find any glucose syrup in the supermarket where I live so used golden syrup instead. I was a bit confused by what temperature to start mixing the fudge and in the end I used the temperatures in the recipe (start beating at 110 degrees) and it worked brilliantly, I was slightly worried it wasn't going to set enough but after leaving it overnight it is perfect. I have made 3 batches of it so far and they are all great. I added 2 tbsp of baileys to one batch and that is incredible!

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sophie_1610
12th Jun, 2017
Was wondering if anyone could advise. I made the recipe exactly as written- no substitutions. Heated the mix to 116C (measured using my sugar thermometer, this was the first time I'd used it), let it cool to 110C and then stirred until it read 60C and then continued to stir for another 10-15 mins. It was quite thick so i then poured it in the tin and allowed to cool overnight. This morning the consistency seemed the same as it was when I put it in the tin last night :( I've left it somewhere slightly cooler to see if it might get firmer throughout the day but not really sure how to proceed. Would it help to reheat it? Is there anything i can add to make it firmer?
goodfoodteam's picture
goodfoodteam
14th Jun, 2017
Thanks for your question. Sorry to hear your fudge didn't work out. Sugar is notoriously temperamental but if the correct temperatures are achieved then it should work like a dream. It sounds like the mixture did not reach 116C - is it possible the thermometer was touching a metal surface and didn't give an accurate reading? You can try reheating it with a bit more cream if you have it, to 116C again and going through the same procedure. If this doesn't work, you'll need to start again.
zannyzanzan
20th Dec, 2016
Can someone help? I've made this recipe 6 times now and have successfully made gorgeous, creamy fudge.. but only after boiling the mixture twice! I cannot get it thick enough first time round no matter what I do. I have a sugar thermometer so I'm following the instructions exactly, and I even tried letting the temp get a touch higher than 116C in case my thermometer is a bit off.. still no joy. I beat the heck out of it afterwards from 110C until it's cooled, pour it into a tin and the next morning it's still not firm. After I repeat the whole process it's finally firm enough to cut, but still very soft. Where am I going wrong?! I'm making it as Christmas presents and it's so time consuming at the moment!
goodfoodteam's picture
goodfoodteam
20th Dec, 2016
Hi there, sorry to hear your fudge hasn't been setting first time around. It seems most likely that your fudge has not been heated to the correct temperature (116C). We would suggest getting a new sugar thermometer I'm afraid.
GemJan's picture
GemJan
13th Dec, 2016
5.05
Is there an alternative to glucose syrup?
goodfoodteam's picture
goodfoodteam
17th Dec, 2016
The glucose syrup helps to more readily achieve the melt-in-the mouth consistency, helping to prevent overly large crystals from forming. You can use corn syrup instead although this can be hard to come by. We'd suggest getting glucose syrup online if you don't have access to a cake decorating shop or larger supermarket. Hope that helps.
bakerbobs
10th Jun, 2016
Do you have to use a Sugar Thermometer because I don't have one?
emilou4
11th Mar, 2016
Hello, I'll soon be making several batches of this for my wedding in 4 weeks time. Whats the best way to store the fudge? Does it freeze well? How long would you leave it to set before going into the freezer?
goodfoodteam's picture
goodfoodteam
20th May, 2016
Thanks for your question. We haven't tested freezing this recipe so cannot guarantee perfect results, however, we can see no reason why it wouldn't be fine to do so. We think it would be best to freeze it as the block, well wrapped, then cut it up when you need it. However this also keeps well for a couple of months in an airtight container.
tamzyn
29th Aug, 2015
Does the stirring have to be done by hand with a wooden spoon or can it be done by handheld mixer?

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GemJan's picture
GemJan
19th Nov, 2017
5.05
I've made this recipe for the last 3 years with success but only when I heat the ingredients slowly on a low heat, mixing once to combine and then once the butter and sugar are dissolved, turn up the heat slowly until you have a boil. Then leave it alone until it reaches 116C. Do not let it go over this as I have and the butter separates when you try to beat it and it's very difficult to get back. Delicious fudge recipe
kimmycat
17th Dec, 2016
Just made for 3rd time. Hope this helps: 1. After reaching simmering stage it took me 28 mins to get to soft ball stage (but I took it little higher as it did not set well for me on previous attempt). 2. Leave for 5 minutes. 3. Add vanilla paste and salt. 4. Transfer fudge mix to food mixer (mine has stainless steel bowl) and stir on low for 10 minutes. This has worked for me a treat.
cheath80
24th Dec, 2013
This was my first time ever making fudge (or any kind of candy) requiring a candy thermometer. It was only my second time making fudge of any kind. The instructions are excellent, easy to follow, and fool-proof. The final product is incredibly delicious, smooth, and creamy. For other US readers, Caster sugar and vanilla bean paste can be found at Wegman's definitely and most likely Whole Foods or Trader Joe's. I used light corn syrup for the glucose syrup and heavy whipping cream for the double cream and unsalted butter. The final result was more than I could have asked for and my boyfriend said that it's just as good as his great-aunt's was which is the highest praise he has for fudge!