BBC Good Food Cheese Club
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Creamy vanilla fudge
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 36 squares
Ingredients
Sweets
- 450g (1lb) granulated sugar
- 85g (3oz) butter
- 150ml (¼ pt) milk
- 175g (6oz) evaporated milk
- Few drops of vanilla extract
- A little vegetable oil
Method
- STEP 1Tip the sugar, butter, milk and evaporated milk into a heavy based pan and heat gently, stirring frequently, until the sugar has dissolved.
- STEP 2Bring to the boil and as the temperature rises, stir the fudge occasionally (be careful as the mixture is very hot) so that the sugar doesn't stick and burn.
- STEP 3Continue boiling until a temperature of 116C is reached on a sugar thermometer. If you don't have one of these, you can test if the fudge is at this temperature by spooning a small amount of the syrup into some iced water, it should form a soft ball.
- STEP 4Remove the pan from the heat and stir in the vanilla extract.
- STEP 5Pour into an 18cm shallow square tin brushed with a little vegetable oil, and leave for 10-15 mins or until almost set. It will set quicker in the fridge.
- STEP 6Mark the fudge into 36 squares with a sharp knife and leave to cool completely.