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Vanilla Fudge

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Vanilla Fudge

Fudge is a wonderful indulgence and cooking up a sweet, sticky batch of it is a great way to while away an afternoon at home. However, if you need an instant sugary fix, there are faster options. The decision is yours.

  • Vegetarian
Preparation time:
50 minutes, plus cooling
Total time:
50 minutes, plus cooling 50 minutes
Makes:
 500g

Ingredients

  • 500g caster sugar
  • 2 x 170g cans evaporated milk
  • 4 tbsp milk
  • Pinch of salt
  • 100g butter, cubed, plus extra for greasing
  • 1 vanilla pod, split

Method

  1. Line a 20cm-square cake tin or similarly sized loaf tin with silver foil, extending the foil over the edges of the tin. Grease the foil and set aside.
  2. Put the sugar, milk, evaporated milk, and salt into a large pan. Place the pan over a low heat and stir gently until the sugar has dissolved, then increase the heat to medium and bring the mixture to the boil, without stirring. Once boiling, lower the heat and cook, stirring frequently to prevent the mixture sticking, for 30 minutes.
  3. Remove the saucepan from heat and add the butter and vanilla pod but do not stir. Let the mixture cool, without stirring, for about 15 minutes.
  4. Remove the vanilla pod and beat vigorously with a wooden spoon until it becomes thick and just starts to lose its gloss (this should take about 10 minutes).
  5. Pour the fudge into the prepared tin, leave for about 30 minutes, then score into 2.5cm squares while still warm. Leave until cold (it will remain quite soft-textured), then use the foil to lift the fudge out of the pan. Cut into squares. Store in an airtight container in the fridge.

Comments and images

Average user rating 4 stars out of 5

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ToriB

ToriB 21 December 2009 14:22

HELP - we added quite a bit of icing sugar but it just wont set - just HOW THICK is it supposed to get before you pour it into the tin - my daugther is trying to make this as an xmas gift for her grandad so any urgent tips very gratefully received please as batch one is in the bin!!

Maxinetb

Maxinetb 16 December 2009 18:47

This is a lovely creamy fudge, please dont be put off by people saying it dosent set, all you need to do is add some sifted icing sugar at the end to thicken it up just like Katy-Katy says, Ive used a lot of different fudge recipes over the years & this is one of the nicest ive made

Katy-Katy

Katy-Katy 12 August 2009 16:52

If you add a bit of extra icing sugar at whilst mixing towards the end, the mixture will thicken up nicely It looked a little too runny before we did this!!

majella

majella 10 June 2009 18:15

It is very unlikely that this recipe will work as successful fudge making is dependent on temperature not time. The mixture needs to be heated to 216 C (238-240F) or 'soft ball' stage. You can test for soft ball by dropping a teaspoon of the mixture into cold water. If when you remove the mixture from the water and roll between finger and thumb it feels like a soft ball, then you have fudge. But this is a laborious process and involves repeated testing. Until I bought a sugar thermometer, it use to take me more than an hour to make a batch. With a thermometer, I can make a perfect batch each time in 20 mins. In addition, when the correct temp is reached, put the pan in cold water to stop the temp rising further. Good luck. Majella

Ginger13

Ginger13 02 May 2009 13:14

Very sad, this is my first Waitrose recipe that hasn't worked. Just could not get the fudge to set. Trial two was better than trial one but still did not work for me.

343

343 21 September 2008 16:11

need to be very strong withh all the beating of the mixture which is needed

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4 stars out of 5

Average user rating Based on 288 ratings

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This recipe was first published on Waitrose.com in April 2004