Vanilla Fudge
by NigellaIngredients
Makes: approx. 77 pieces
Metric
Cups
- 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
Method
- Fill a small bowl or jug with ice cold water and put near the stove. Grease a tin of approx. 30 x 20cm / 12 x 8 inch or 25cm / 10 inch square, or use a throwaway foil tin, as I have in the picture.
- Put all the ingredients, apart from the vanilla, into a large, heavy bottomed pan and bring to the boil, stirring constantly.
- Boil for 12-20 minutes, still stirring all the time, until the mixture is golden and, when a bit is dropped into the water, it turns solid but still squidgy, i.e., till soft-ball stage (see intro). How long this takes depends on how ferociously it bubbles as well as on the properties and dimensions of the pan. This is hot work!
- When the fudge is at soft-ball stage, very carefully remove the pan from the stove and stir in the vanilla.
- Preferably using an electric whisk beat for about five minutes, by which time the fudge will have thickened to the texture of stiff peanut butter - this is quite steamy and strenuous - and pour and push into the prepared tin. Smooth the top as well as you can.
- Put in the fridge to cool, but don't keep it there for more than 2 hours, or it will set too hard, then remove and using a sharp knife, cut into squares. This is not a geometrically accurate term, as you can see from my cutting skills.
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