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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


    • 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


    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.

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