80g butter
455g granulated sugar
155ml milk
180g evaporated milk
little drops of vanilla extract
A little vegetable oil
_ Method
Tip the sugar, butter, milk and evaporated milk into a heavy based pan and heat
gently, stirring frequently, until the sugar has dissolved.
Bring to the boil and as the temperature rises, stir the fudge occasionally (be
careful as the mixture is very hot) so that the sugar doesn’t stick and burn.
Continue boiling until a temperature of 116C is reached on a sugar thermometer.
If you don’t have one of these, you can test if the fudge is at this temperature by
spooning a small amount of the syrup into some iced water, it should form a soft
ball.
Remove the pan from the heat and stir in the vanilla extract.
Pour into an 18cm shallow square tin brushed with a little vegetable oil, and
leave for 10-15 mins or until almost set. It will set quicker in the fridge.
This vanilla fudge recipes makes about 36 squares – mark these with a sharp
knife before leaving to cool completely.
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