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Creamy traditional vanilla fudge

Do you like fudge?

I love fudge.

I love fudge on my porridge, fudge with my tea, fudge when I’m happy and when I’m sad, fudge to share and fudge to scoff all on my own. I am rarely without fudge.

So unable to resist it’s charms I had decided it was best not to make my own. I knew I wouldn’t have any self control.

That was until now.

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Specifically I like creamy mouldable melt in the mouth fudge and that takes time and patience to make. Patience boiling it carefully so it doesn’t burn at the bottom, patience leaving it alone for seemingly forever once it has boiled and patience and perseverance beating the mixture until your arm feels like it is about to drop off before any sign of progress appears.

But oh my is it worth it! The creamiest, most delicious fudge you have ever tasted.

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What happens if you aren’t patient? If you boil it quickly and stir straight away? You end up with tablet. Sure, some people like tablet. I do not. Tablet is not fudge. How can it be? It’s not fudgy after all!

So here’s to patience and all that you can achieve with it!

PS. If you don’t have patience or a sugar thermometer you can still make creamy fudge using condensed milk. It is quick to make and yummy (I will upload my recipe for chocolate fudge soon) but I don’t think I’ll be giving my the traditional recipe just yet!

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Recipe

Makes 64 small nibbles, 6 x 6inch tin

Adapted from Marcello Tully via Great British Chefs

500g caster sugar
225g cream
30g butter
30g glucose
1tsp vanilla bean paste/ extract

  • Line a 6inch square tin with baking paper
  • Gently heat the sugar, cream, butter and glucose in a pan over a low heat, stirring occasionally, until all the sugar has dissolved. Turn the heat up to medium/high and boil, without stirring, until it reaches 118°C (If the heat is too high it will start to caramelise on the bottom and you will see darker brown patches rising with the bubbles- if this happens turn the heat down otherwise you will end up with delicious but certainly grainy caramel fudge. Tan coloured bubbles are too be expected though so don’t worry too much)
  • Remove from the heat and leave to cool with the thermometer left in until it reaches 43°C (for me this took 1hr45 sitting on a cooling rack). Do not touch it or stir it as it cools. As soon as it reaches 43°C add the vanilla and beat vigorously with a wooden spoon until the mixture turns matt, alternatively use a handheld beater. (Persevere here, it will take a while and it might look as if it’s about to spilt but keep going) Pour into your lined in and leave to set in a cool place for at least 2hrs before cutting into pieces and devouring.

2 thoughts on “Creamy traditional vanilla fudge

    1. Hi Kirsty, I’m pleased you want to give them a go 🙂 I use double cream. Let me know how it goes- I love the feedback! Alicia

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