- The mixture was constantly stirred, as also recommended by professional chefs James Martin & Phil Vickery.
- The mixture was cooked until it reached 116C / 241F, also known as ‘soft ball stage’
- The bubbly, molten hot fudge was allowed to cool, undisturbed, to 110C / 230F
- Flavouring was then added before being thoroughly beaten as it continued to cool. This beating allows very small sugar crystal to form. If the mixture is beaten too soon then larger crystal will form instead.
So, here’s how to make a Traditional Vanilla Fudge!
Made using the traditional method with store cupboard ingredients, this vanilla fudge recipe would make a great gift.
Hand on time: 30 mins + setting time Yield: about 50 pieces
Large heavy based pan, which holds a volume of at least 3L
Digital Sugar Thermometer
20cm x 20cm Brownie Tray (or similar)
- 300ml Double Cream
- 100ml Milk
- 100g Butter, unsalted
- 300g White Caster Sugar
- 150g Soft Brown Sugar
- pinch of Salt
- 1 tsp Vanilla Extract
3. Affix the sugar thermometer. Set the digital thermometer to 116C /241F (soft ball stage) and attach it to the side of the pan. Ensure that the thermometer is secure and not touching the base of the pan.4. Boil. Increase the heat under the pan slightly to allow it to gradually come to the boil whilst stirring all of the time. Simmer the mixture, whilst continuing to stir, until it reaches 116C / 241F (soft ball stage). 5. Leave alone. Once the required temperature has been reached, remove the pan from the heat and leave it undisturbed to cool down to 110C / 230F. This will only take a couple of minutes.6. Add the flavour. Add the vanilla and pinch of salt to the mixture and mix.
7. Beat. Beat the mixture with the wooden spoon vigorously until the fudge has thickened further and has lost its shine. 8. Cool. Pour the mixture into the prepared tin. Smooth it into the corners. Set aside to cool at room temperature for two or three hours.9. Slice in cubes. Once fully cold and firm use the excess greaseproof paper as handles to remove the fudge from the tin. Use a sharp knife to slice the fudge into bite sized pieces.
Notes: a) Remember, this is incredibly hot. Do stir the syrup carefully so as to avoid splashing yourself. You may find it worthwhile to wear an ovenglove whilst stirring . b) When boiling the mixture it will feel as though the temperature is stuck at around 104C / 220F for a few minutes. Be patient, it will eventually move and will then increase comparatively rapidly. c) Allow the fudge to firm up at room temperature rather then placing it in the fridge. d) Increase the ingredient quantities if you prefer your fudge to be deeper and more generous in size. the vast majority of the fudge I make now contains 400ml double cream, 135ml milk, 135g unsalted butter, and a total of 600g of sugar (for this vanilla fudge use 400g white sugar & 200g soft brown sugar). Do ensure your pan holds AT LEAST 3L before starting to make the fudge as it climbs up the sides of the pan during the boiling stage. e) Once portioned, store the fudge in an airtight container. It will be good for 1-2 weeks at room temperature but will last for up to 3 weeks if stored in the fridge.