Keep beating for a further 10 minutes until the mixture has cooled a lot down and it turns very thick and it’s almost matte looking without the glossy shine. Turn the heat off and leave to sit without stirring for 5 minutesĪdd the vanilla and salt and start to beat together with a wooden spoon. It will form a soft ball that holds it shape and when you pick it up and feel it between your fingers it will feel like a soft ball of fudge - that’s when you know it’s ready! To test if it is ready drop a small amount of the mixture into a bowl of ice cold water. If you do not have a thermometer, wait until the mixture has thickened up and reduced down, mine took 9 - 10 minutes. Turn the heat up and leave this mixture to bubble up and boil for approx 8-10 minutes, or until the thermometer reaches 116c which is soft ball stage. If you have a candy thermometer add it to the pan now Heat on a medium to low and keep stirring with a wooden spoon until the sugar has dissolved and the butter has melted. If you’re young please ask an adult for help when making this.Īdd the butter, sugar, cream and syrup to a large have based saucepan (You need to have the same amount of space above the top of the ingredients in the saucepan as when it boils it will double in size initially and you do not want this to boil over)
#Vanilla fudge recipe professional#
Warning! I do feel the need to tell everyone before they start making any candy, fudge or anything that involves boiling sugar to PLEASE BE CAREFUL! From working in a professional kitchen I know that sugar burns are the most serious and you do not want to get any on your skin. Note - you can half the ingredients if you just want to make a small batch
One 8” x 8” baking tray lined with greaseproof paperĬandy thermometer / or small bowl with water and ice It makes the perfect edible sweet gift.Ħ00g / 3 cups double cream (heavy whipping cream)Ģ tbsp glucose syrup / or light corn syrup It's not worth the effort and will give the fudge a fake taste.I don't make sweets or candy very often but I always have to make a batch of my old fashioned vanilla fudge for Christmas. Don't use that cheap imitation stuff or the "white" kind so it won't have the color. Then you beat the devil out of it (usually with a wooden spoon) until it thickens and is no longer glossy.īe sure to use really good vanilla for the fudge, since that's the predominate flavor in the candy. I normally heat my fudge to about 235-240 degrees Fahrenheit, which is soft ball stage, and hold it there for about 1 minute -no longer.Īctually, when you leave the fudge mix to cool, you need to temp it again and don't mess with it until it's about 110 degrees. You need a candy thermometer to make fudge of any kind, unless it's the kind that has sweetened condensed milk in it. If you make it with marshmallow creme, that can make it whiter. It was a good brand, but the white stuff just tastes bad. Something about the moisture in the air can affect the way the fudge "comes set." Sometimes it won't set, or it will be - So right about that white vanilla flavoring! Yuck! My mom bought some from the ladies' group at church years ago and it was awful. I will say that my candy always, always turns out better when I make it on a cold, clear night with low humidity.
"Drinking chocolate" as the base for chocolate fudge? Huh? I always used good quality semi-sweet chocolate chips.
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