#Homemade vanilla fudge recipe full#

It will last for 4-6 weeks if stored in an airtight container in the fridge, but it’s best to leave to sit to room temperature before eating. Fudge will keep well for 2-3 weeks in an airtight container at room temperature.This should dissolve most of the fudge residue and save you from some scrubbing. The easiest way to clean your pot after cooking is to fill it with enough water to come above any fudge mixture stuck to the sides, then bring pot of water to the boil.To avoid mixture burning, you need to constantly mix, so set aside some time to make fudge when you can focus on it completely. Remember, working with heated sugar can be dangerous, so be careful to never touch the mixture at any stage, always use a heat resistant spoon or spatula.You can get between 32 large and 64 smaller squares. Once completely cooled, carefully remove fudge from the tin and use a sharp knife to cut into squares. Place fudge on a cooling rack and leave to cool for 1-2 hours.Take it off the heat and leave to cool slightly for approximately 3 minutes. Bring the mixture to the boil, and stir continuously for 1520 minutes until it has reached 118 ✬ on a sugar thermometer. If you like, you can decorate the top with sprinkles, though you will need to gently press them into the fudge with the back of a spoon as the fudge mixture won’t be sticky. Add all the ingredients to a pot and stir over a medium heat until the sugar has dissolved. Quickly pour mixture into the prepared tin and smooth the top out with a spatula or back of a large spoon. At the end of beating, it should be the texture of smooth peanut butter. Now beat mixture in the pot with an electric mixer for 5 minutes.The mixture may hiss a bit and bubble up slightly, this is normal. As soon as it is the right colour and texture, stir in the vanilla.If using a candy thermometer, it will read between 110☌-115☌. It can take between 12-20 minutes to reach this stage. If it’s too soft, return to heat and cook longer. It should be firm but squishy, this is known as “soft-ball” stage. Remove pot from heat and drop a bit into the cold water. As soon as it starts boiling, lower heat to medium and continue to cook, stirring all the time, until it turns a golden caramel colour. This can take 15-20 minutes or longer depending on the size of the pot. Put heat to medium high and stir ingredients constantly until it starts to boil.It will also be quicker to cook if there is more surface area for heating.

The mixture will bubble up as it heats so it’s best to use a larger pot than you think is necessary. Place all of the ingredients, except the vanilla, into a very large heavy bottomed pot.Line a 30cm x 20cm (12 x 8 inch) tin with parchment paper. Fill a small bowl with cold water and place it next to the stove.Once solid, wrap the tin in baking parchment (it doesn't need to be airtight) and store at room temperature. Continue stirring frequently for exactly eight minutes.

#Homemade vanilla fudge recipe full#

In large (7-8 quart) stock pot, bring milk and sugar to a boil over medium-high heat, stirring constantly until mixture comes to a full rolling boil. Get aheadPrepare to end of step 3 up to a week ahead. Put chocolate chips, butter, and marshmallow cream in a large bowl. Any leftover tablet will keep in a tin or paper bag at room temperature for up to two weeks. To serve, break the tablet into its marked squares. With the help of the baking parchment, return tablet to the tin and leave to cool completely. Make sure your fudge is completely smooth before pouring it in. Make sure to scrape way down to the bottom of the bowl to incorporate it all.

Be sure to use a heavy rubber scraper spatula to help you accomplish this. If the mixture sticks to the knife, let the tablet set for another minute. Stir and scrape the sides when mixing You want to get all that chocolate melted and smooth. Then lift out of the tin using the baking parchment, and mark into 45 squares (cutting halfway down into the tablet). Set aside for 5min, or until just hardened. Quickly and carefully empty into the prepared tin. Take the pan off the heat, add the vanilla and beat with a whisk for exactly 2min (you will see the mixture thicken slightly).

Bubble for 7-8min, whisking constantly to avoid the mixture scorching - it should be a light butterscotch colour. When it has, stir in the condensed milk and salt, and heat until bubbles appear around the edges of the pan. Heat sugar and milk over medium-high heat in a heavy-based pan, stirring occasionally to help dissolve the sugar (about 2min). Line a rough 15cm x 24cm x 4cm (6in x 9½in x 1½in) roasting tin with baking parchment.