Sunday, 12 June 2011

Deliciously Creamy Fudge

I am in the process of organizing my recipes so that they are easy for people to find on my blog.  This one hadn't been a blog post so I thought I'd do it now.  Please have a look at this information before you start making fudge as the weather affects the outcome!!!

Vanilla Fudge - moderately easy

This recipe makes about 675g (1 1/2 lb) and I don't think it has anything in it to make you feel better about eating it!!!  It is very yummy though, and would make a lovely gift in a small handmade box with a bit of ribbon (with enough left for you!!).  Perfect for end of term pressies for teaching staff etc!  Please be very careful if you make it as boiling sugar is nasty stuff.  A pinny is essential!

450g (1 lb) granulated sugar
75g (3 oz) butter
150ml (1/4 pt milk)
175ml (6 fl oz) evaporated milk
2.5ml (1/2 tsp) vanilla extract

1. Lightly oil an 18cm (7") square tin (or thereabouts).
2.  Put everything except the vanilla extract into a heavy based pan and gently heat until sugar has dissolved.  Bring to the boil and boil until the mixture reaches 116 C/240 F on a sugar thermometer (6-8 minutes), stirring occasionally to prevent sticking.  To do this without a thermometer, test the mixture by dropping a teaspoon full of the mixture in cold water.  It is ready if it can then be rolled between the fingers to form a soft ball.
3.  Remove pan from heat and add the vanilla essence.  Beat with a wooden spoon until the mixture is going grainy.  Pour into prepared tin and leave for 5-10 mins until almost set.
4. Use a sharp knife to mark out the pieces and leave until completely cold before cutting and taking out of the tin.  Store in an air tight container.

You can find more delicious recipes here.

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