Creamy Vanilla Fudge
Homemade fudge is easier than you think. This simple recipe ensures you get perfectly smooth and delicious fudge every time. Perfect for a sweet treat or a thoughtful gift!
Recipe overview
Prep Time: 15 minutes
Cooking Time: 20-25 minutes
Effort: Minimal
Serves: 36 pieces
Ingredients
- 450g light brown sugar
- 125g unsalted butter
- 1 can (397g) sweetened condensed milk
- 150ml whole milk
- 1tsp vanilla extract
Equipment
- 20 x 20cm baking tray
- Baking parchment
- Large saucepan
- Wooden spoon
- Sugar thermometer
Method
- Line a 20x20 cm baking tray with baking parchment, ensuring some overhang for easy removal of the fudge later.
- Place the sugar, butter, whole milk, and sweetened condensed milk into a large non-stick saucepan (heavier bottom pans work best).
- Stir over low heat until the sugar has dissolved and the butter has melted.
- Increase the heat to medium and bring the mixture to a gentle boil for 10-15 mins, stirring constantly to prevent burning.
- The mixture should reach 115°C on a sugar thermometer, the soft-ball stage. Once reached, remove from heat.
- Quickly stir in the vanilla extract and leave to cool for 5 minutes.
- Beat with a wooden spoon until it thickens and loses its gloss, about 5-10 minutes. This step is crucial for achieving the right texture.
- The longer you beat once the fudge thickens, the more crumbly the final texture will be.
- Press the mixture into the prepared tin, pushing it in evenly with a spoon to get right into the corners.
- Let it cool at room temperature before refrigerating for at least 2 hours or until fully set.
- Once set, lift the fudge out of the tin using the parchment overhang. Cut into small squares with a sharp knife.
Chef’s notes:
- Your fudge will last up to 2 weeks in an airtight container at room temperature.
- When beating the fudge, look for a thick, matte finish. If it’s too shiny, keep beating.
- Add a pinch of sea salt for salted vanilla fudge or swirl in some melted dark chocolate before setting for a marbled effect.
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