Description
This classic Vanilla Fudge recipe yields approximately 77 soft, creamy pieces of deliciously sweet fudge. Made with simple pantry staples like butter, condensed milk, golden syrup, and vanilla, this old-fashioned treat is boiled to the perfect soft-ball stage and whipped until thick and smooth. Perfect for gifting, party snacks, or indulging a sweet tooth.
Ingredients
Fudge Ingredients
- 250 grams soft butter
- 1 x 397 grams can condensed milk
- 175 millilitres milk
- 2 tablespoons golden syrup
- 800 grams granulated sugar
- 2 teaspoons vanilla extract
Instructions
- Prepare the Equipment: Fill a small bowl or jug with ice cold water and place it near your stove. Grease a tin approximately 30 x 20 cm (12 x 8 inches) or a 25 cm (10 inch) square tin, or use a disposable foil tin to prevent the fudge from sticking.
- Combine Ingredients: In a large, heavy-bottomed pan, add all ingredients except the vanilla extract. Stir them together over medium heat and bring the mixture to a gentle boil while stirring constantly to avoid burning.
- Cook to Soft-Ball Stage: Continue boiling the mixture for 12 to 20 minutes, stirring constantly. The fudge will bubble vigorously; keep a close eye on it. To check if it has reached the soft-ball stage, drop a small amount into the cold water. If it forms a soft, pliable ball that is still squidgy, it’s ready. Timing varies depending on your pan and heat intensity.
- Add Vanilla: Remove the pan carefully from the heat to prevent splashes and stir in the 2 teaspoons of vanilla extract thoroughly.
- Beat the Fudge: Using an electric whisk, beat the hot fudge mixture for about five minutes until it thickens to the texture of stiff peanut butter. This process will create a creamy, thick consistency but can be quite steamy and strenuous.
- Set the Fudge: Pour the whipped fudge into the prepared tin. Use a spatula or spoon to push it in and smooth the top as much as possible.
- Cool and Cut: Place the fudge in the refrigerator to cool, but do not leave it for more than 2 hours as this will make it too hard. Once cooled but still soft enough, cut into approximately 77 small squares using a sharp knife. Serve and enjoy!
Notes
- The ‘soft-ball stage’ is critical for achieving the right fudge texture; use a candy thermometer if you prefer precision—target 235°F (113°C).
- Do not overcool the fudge in the fridge or it will become too hard and lose its creamy texture.
- Use a heavy-bottomed pan to ensure even heat distribution and prevent burning.
- Stir constantly throughout boiling to avoid scorching the mixture.
- For peppermint or chocolate variations, substitute or add flavorings after boiling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Confectionery
- Method: Boiling and beating
- Cuisine: British
Nutrition
- Serving Size: 1 piece (approx. 15g)
- Calories: 75 kcal
- Sugar: 12 g
- Sodium: 30 mg
- Fat: 2.5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 0.5 g
- Cholesterol: 8 mg
