Description
This Traditional Vanilla Fudge recipe delivers a rich, creamy, and irresistibly sweet treat made with double cream, butter, and two types of sugar. Perfectly cooked to the soft ball stage, this homemade fudge is infused with classic vanilla flavor and set to a smooth, firm texture that can be sliced into bite-sized pieces. Ideal for gifting, snacking, or dessert, this delightful fudge combines simple ingredients with precise technique for an indulgent confection.
Ingredients
Scale
Fudge Ingredients
- 300 ml double cream (heavy cream) (½ pt)
- 100 ml milk (3½ fl oz)
- 100 g butter (3½ oz)
- 300 g caster sugar (10½ oz)
- 150 g light muscovado sugar (5 oz)
- 1 teaspoon vanilla extract
Instructions
- Prepare the Tin: Lightly grease and fully line a 20 cm (8 in) square cake tin with baking parchment to ensure the fudge can be removed easily after setting.
- Combine Ingredients: In a large heavy-based pan, add 300 ml double cream, 100 ml milk, 100 g butter, 300 g caster sugar, and 150 g light muscovado sugar. Place the pan over low heat and stir constantly until the butter melts and sugars dissolve completely.
- Boil the Mixture: Increase the heat slightly so the mixture comes to a gentle boil. Keep stirring continuously to prevent sticking or burning. Simmer the mixture while stirring until it reaches 116°C (241°F), the soft ball stage on a candy thermometer.
- Cool Slightly: Remove the pan from heat and let the mixture cool undisturbed to 110°C (230°F). This cooling only takes a couple of minutes and is crucial for proper fudge texture.
- Beat in Vanilla and Cool: Stir in 1 teaspoon vanilla extract, then vigorously beat the mixture with a wooden spoon until it thickens and loses its glossy shine, indicating that the fudge is starting to set.
- Set the Fudge: Pour the thickened mixture into the prepared tin, smoothing it evenly into the corners. Leave it to cool and set at room temperature for 2 to 3 hours until firm.
- Slice and Serve: Once fully cooled and set, remove the fudge from the tin using the parchment. Use a sharp knife to cut into bite-sized pieces for serving or storing.
Notes
- Storage: Store fudge in an airtight container. It will keep for 1-2 weeks at room temperature or up to 3 weeks refrigerated.
- Safety Tip: The mixture is extremely hot while boiling; stir carefully to avoid splashes and consider wearing oven gloves during this stage.
- Temperature Patience: The temperature may plateau around 104°C (220°F) for several minutes during boiling—be patient as it will then rise quickly to the soft ball stage.
- Setting Tip: Allow fudge to firm at room temperature rather than refrigerating it to maintain the best texture.
- Equipment Size: Use a pan that holds at least 3 liters (5 pints) to accommodate the mixture, which rises during boiling.
Nutrition
- Serving Size: 1 piece (approximately 15 g)
- Calories: 80 kcal
- Sugar: 9 g
- Sodium: 15 mg
- Fat: 4.5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 0.5 g
- Cholesterol: 15 mg
