#HOMEMADE VANILLA FUDGE RECIPE SKIN#
#HOMEMADE VANILLA FUDGE RECIPE FULL#

Get aheadPrepare to end of step 3 up to a week ahead. Any leftover tablet will keep in a tin or paper bag at room temperature for up to two weeks. To serve, break the tablet into its marked squares. With the help of the baking parchment, return tablet to the tin and leave to cool completely. If the mixture sticks to the knife, let the tablet set for another minute. Then lift out of the tin using the baking parchment, and mark into 45 squares (cutting halfway down into the tablet). Set aside for 5min, or until just hardened. Quickly and carefully empty into the prepared tin. Take the pan off the heat, add the vanilla and beat with a whisk for exactly 2min (you will see the mixture thicken slightly).

Bubble for 7-8min, whisking constantly to avoid the mixture scorching - it should be a light butterscotch colour. When it has, stir in the condensed milk and salt, and heat until bubbles appear around the edges of the pan. Heat sugar and milk over medium-high heat in a heavy-based pan, stirring occasionally to help dissolve the sugar (about 2min).

Now, you can either pop your fudge into the refrigerator to chill or leave it to set at room temperature.It should take around 2 hours but I tend to leave this overnight.Line a rough 15cm x 24cm x 4cm (6in x 9½in x 1½in) roasting tin with baking parchment.

At this stage, you want to add your mix to your square baking tin and smooth it out to cover all the edges.I like to use the back of the spoon as best I can to achieve a smooth surface on top.

Then, you want to put in some real arm work and mix, mix, mix with your spatula or wooden spoon until the mix really thickens and loses its sheen.It will begin to look matte and resemble what you would consider fudge at this stage.

#HOMEMADE VANILLA FUDGE RECIPE SKIN#

Remove your pan from the heat and allow the mix to cool for around 5 minutes.It should begin to form a skin in that time.

Use a baking thermometer to check the readiness of your fudge, you are looking for this to reach approximately 115☌.For those of you (myself included) that do not have a baking thermometer to measure the temperature, we are instead going to check for the soft ball stage.So, grab a glass or bowl of cold water and after around 10-15 minutes of boiling, let some of the mixture drop into your water.If when you remove it from the water, you can form a soft ball with your fingers, you are done!.Once your mix is smooth, you want to turn up the heat to a rolling boil.Allow this to bubble away with gentle stirring for approximately 15 minutes.The mix should begin to thicken under your spoon.

It should take around 2 hours but I tend to leave this overnight.

Now, you can either pop your fudge into the refrigerator to chill or leave it to set at room temperature.

I like to use the back of the spoon as best I can to achieve a smooth surface on top.

At this stage, you want to add your mix to your square baking tin and smooth it out to cover all the edges.

It will begin to look matte and resemble what you would consider fudge at this stage.

Then, you want to put in some real arm work and mix, mix, mix with your spatula or wooden spoon until the mix really thickens and loses its sheen.

It should begin to form a skin in that time.

Remove your pan from the heat and allow the mix to cool for around 5 minutes.

If when you remove it from the water, you can form a soft ball with your fingers, you are done! So, grab a glass or bowl of cold water and after around 10-15 minutes of boiling, let some of the mixture drop into your water.

Use a baking thermometer to check the readiness of your fudge, you are looking for this to reach approximately 115☌.įor those of you (myself included) that do not have a baking thermometer to measure the temperature, we are instead going to check for the soft ball stage.

The mix should begin to thicken under your spoon.

Once your mix is smooth, you want to turn up the heat to a rolling boil.Īllow this to bubble away with gentle stirring for approximately 15 minutes.

Stir gently until all the ingredients have melted and you can no longer feel the sugar grains under your wooden spoon/spatula.

#HOMEMADE VANILLA FUDGE RECIPE FULL#

Add your 400g caster sugar, 150ml whole milk, full tin of condensed milk, 25g unsalted butter and 2tsp vanilla to your saucepan and place on a low heat.Total time: 2 hours 30 mins (plus 2 hour rest time) Ingredients If a really basic fudge recipe if what you’re after, then make sure to look below! Overview

Homemade vanilla fudge recipe