Vanilla Fudge
A delicious five ingredient classic vanilla fudge recipe that you will want to make over and over again!
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Servings: 25 pieces
Ingredients
- 395 g condensed milk
- 450 g light brown soft sugar
- 150 ml double cream
- 100 g unsalted butter
- 2 tsp vanilla bean extract
Instructions
- Add the condensed milk, sugar, cream and butter to a heavy- based pan
- Stir over a low heat until the sugar has dissolved and the butter has melted
- Bring the mixture to the boil, stirring constantly, until it reaches 118ºC on a sugar thermometer (see blog post)
- Remove the pan from the heat and let it sit for five minutes.
- Stir in the vanilla bean extract.
- Pour the fudge into a bowl and beat for a few minutes until it starts to thicken (5+ minutes using an electric mixer, 8–10+ minutes by hand
- It will visibly thicken through the mixing, so be patient and mix away and trust the process
- Pour into a lined 8” square tin or 7x10" tin
- Leave to set at room temperature for several hours or in the fridge
Notes
- This fudge will last for 2+ weeks at room temp once made
- This fudge will freeze for 3+ months
- I use a thermapen thermometer when making this
- A simple jam/sugar thermometer works very well for this recipe as well
- I use vanilla bean extract so I can see the flecks of vanilla in the fudge
- If your fudge doesn't set it may not have been boiled to the correct temp, or not beaten for long enough - these steps are vitally important.