Vanilla Fudge Recipe

In search for a great fudge recipe, this one definitely hit the spot on all fronts.   The creaminess and smooth texture was definitely a winner.  I have tried many which use condensed milk but this traditional recipe was well worth the effort.  Yes, it will take a good thirty to forty minutes of continuous stirring but the results are divine!  It will also keep fresh for around a week in an airtight container, should that be an issue!

So, it all start off with the following ingredients -

(Makes 24 pieces)

350g granulated sugar

100g butter

250ml whole milk

50ml double cream

2 tspn vanilla extract or your choice of flavouring

You will need a candy thermometer for this and I used a 8" cake tin, but a tray will do an equally as good job, dependent on the thickness you require.

Method

Line and grease your tin/tray with greaseproof paper.

Add the milk, cream, butter and sugar to a large saucepan and begin to heat slowly.  You will need to keep stirring this continuously.  Keep going (!) until the mixture comes to the boil.  Do not be tempted to turn up the heat.  It is important the temperature remains steady and all the ingredients are dissolved and well incorporated.  The temperature will need to reach 120C.  This will take around 30-35 minutes.

Remove from the heat and add the vanilla essence.  Keep stirring for another 5 minutes.  The mixture should be velvety smooth by this stage.

Pour the mixture into the tin and smooth over the top.  Do not refrigerate, leave to cool completely before cutting into squares.