This fudge reminds me of my childhood as it tastes just like the vanilla fudge I used to buy at my local community’s autumn fair. Smooth, creamy and delicious – this fudge has the power to change lives (or at least bring on diabetes…) BEWARE: Highly addictive!
Ingredients (makes approx. 40 pieces)
250ml milk
50ml double cream
350g caster sugar
100g butter
1 tsp vanilla
Method
Grease and line a cake tin of your choice (I used two thin loaf tins because I wanted fewer, thicker pieces to experience full creaminess). Put milk, cream, sugar and butter in a large heavy-based saucepan and heat slowly, stirring continuously.
Bring to the boil, keep stirring & cook until the mixture has reached soft ball stage (approx. 115°C – I’m lucky that my sugar thermometer has it marked). Remove from the heat and continue to stir it for a few minutes then add the vanilla. Keep stirring for a few more minutes and then pour into prepared tin/s, leaving it to cool at room temperature (NOT THE FRIDGE!)
Once cooled, cut into pieces of your desired size and say goodbye to all your troubles.
Adapted from Frugal Feeding’s ‘Traditional Vanilla Fudge’
Bakerholics Anonymous 