Soft Vanilla Fudge

Our answer

Nigella's Vanilla Fudge recipe (on the Nigella website) is a traditional boiled fudge. The sugar and milk mixture is boiled to soft ball stage, at which point it should set. However we would mention that if you are working in a hot and humid climate the fudge can remain soft, even after beating. The mixture contains a lot of sugar and sugar is hygroscopic, which means that it attracts water. The fudge can absorb moisture from the air and will not harden.

It is also worth checking your candy thermometer as sometimes they can be a couple of degrees out. Bring a saucepan of water to the boil and then insert the thermometer. It should read 100c. When making jam or candies it is also helpful to do a second test once the thermometer indicates the correct temperature has been reached. In this case drop a little of the mixture into a glass of cold water and it should form a soft, but not too squishy, ball. If it feels a little too soft then boil for a couple minutes more and test again. The unset fudge can be stored in a sealed container in the fridge and used as an ice cream sauce. It can also be frozen in an aluminium pan as it will become firmer and can be served direct from the freezer.