Vanilla Fudge (plus variations)

Vanilla Fudge

Makes approximately 450g (1 lb) fudge

Equipment:
1 large heavy based saucepan
1 metal Tablespoon
1 sugar thermometer
1 wooden spoon
1 lightly greased shallow tin 20cm x 15cm (8in x 6in)
1 sharp knife

2 cups (450g / 1 lb) Granulated sugar
1/4 cup (56g / 2oz) Butter
2/3 cup (150ml / 1/4 pt) Evaporated milk
2/3 cup (150ml / 1/4 pt) Fresh milk
3 drops Vanilla essence

1. Put the sugar, butter and two sorts of milk into the saucepan and heat very gently, stirring with the Tablespoon until all the sugar has dissolved and the fat has melted. Bring the mixture to the boil and boil steadily until the thermometer registers 116C/240F. Stir the mixture occasionally.
2. Remove the pan from the heat and place on a cold surface (e.g. stainless steel sink top).
3. Add the vanilla essence and beat the mixture with the wooden spoon until it becomes thick and creamy and ‘grains’ (see notes).
4. Pour the fudge into the greased tin immediately, otherwise it will begin to set in the pan. Leave until nearly cold.
5. Mark the cooled fudge into squares with the sharp knife. When it is completely cold and firm cut into squares.

Variations:
# Cherry Mallow Fudge – Add 1/2 cup (56g / 2oz) chopped glace cherries and 1 1/2 cups (112g / 4oz)chopped marshmallows to the fudge just before the temperature reaches 116C/240F.
# Nut Mallow Fudge – Add 1/2 cup (56g / 2oz) chopped walnuts and 1 1/2 cups (112g / 4oz) chopped marshmallows just before the temperature reaches 116C/240F.
# Ginger Fudge – Add 4 Tablespoons chopped crystallized ginger just before the temperature reaches 116C/240F.
# Tangy Fruit Fudge – Add 4 tablespoons chopped mixed peel just before the temperature reaches 116C/240F.
# Coconut Fudge – Add 4 tablespoons desiccated coconut to the fudge just before the temperature reaches 116C/240F.
# Cinnamon Fudge – Add 2 teaspoons powdered cinnamon to the fudge just before the temperature reaches 116C/240F.
# Pineapple Fudge – Add 4 Tablespoons chopped glace pineapple, or 4 Tablespoons well drained canned pineapple, chopped in pieces, just before the temperature reaches 116C/240F.
# Apricot Fudge – Soak 112g (4oz) dried apricots overnight in water until they plump and swell up, then chop them. Add just before the temperature reaches 116C/240F.
# Date Fudge – Add 4 Tablespoons chopped dates just before the temperature reaches 116C/240F.
# Peppermint Fudge – Add 1/2 teaspoon peppermint essence or oil of peppermint to the fudge just before the temperature reaches 116C/240F.

Notes:
# Fudge can be stored quite successfully in an airtight tin, but if you want to include fudge squares in a box of assorted sweets, wrap them in plain squares of thin waxed paper.
# Grain: When making sweets such as fudge, the hot cooked syrup must be beaten so that tiny sugar crystals form and give the familiar texture of fudge.

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.