Vintage Vanilla Fudge
The combination of creamy double cream, sweet golden caster sugar, and luxurious vanilla bean paste come together in this homemade fudge recipe. With just a touch of butter and glucose syrup to enhance the flavor and texture, this delightful treat is sure to impress your friends and family. A labor of love, this fudge requires careful attention to detail as you reach the perfect soft ball stage before beating it to achieve that smooth, creamy consistency. Letting it set overnight allows the flavors to meld together, resulting in a decadent fudge that's perfect for gifting or enjoying yourself.
— Constant Cookbook
Ingredients
- 450g golden caster sugar
- 400g double cream
- 50g butter
- 1 tbsp glucose syrup
- 1 tbsp vanilla bean paste
Instructions
- Line a 20 x 20cm cake tin with baking parchment. Tip the sugar, cream, butter and glucose syrup into a medium to large saucepan. Heat to dissolve the sugar and melt the butter, stirring now and again.
- Once dissolved, put a sugar thermometer in the pan, making sure the end is completely covered by the syrup – if not, transfer the mixture to a smaller pan (with enough space for the syrup to bubble up). Increase the heat and bring the syrup to a steady boil. Keep bubbling, stirring occasionally to stop the sugar from catching, until the mixture reaches 116C – this is known as the soft ball stage.
- Remove the pan from the heat and leave to sit, undisturbed, for 5 mins, until the temperature drops to 110C. Stir in the vanilla and a good pinch of salt.
- Keep the sugar thermometer in the pan and begin beating the mixture with a wooden spoon, quite vigorously, until the temperature cools to about 60C. By this time the fudge will be really thick and will have lost it glossy shine. Remove the thermometer and continue beating for a few mins more. This process is very important when making fudge, as it creates small sugar crystals, which give the fudge its lovely smooth and creamy texture (see 'fudge know-how', below).
- Before it sets completely, quickly pour the fudge into your prepared tin and smooth over the surface. Leave to cool at room temperature overnight – don’t put the fudge in the fridge as it will become sticky and won’t set properly. Cut into bite-sized pieces and pop in a box to give as a present. Will keep, in a sealed container, for up to 2 months.
Cook Time
40M
Prep Time
PT10M
Yield
Cuts into 36 pieces
Nutrition
- Calories: 118 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 13 grams carbohydrates
- Sugar Content: 13 grams sugar
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