Vanilla Fudge
A community recipe by jenNot tested or verified by Nigella.com
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Lightly butter a shallow baking dish Put all of the ingredients in a heavy based saucepan and over a medium heat bring to the boil. Reduce the heat and simmer while stirring continuously for 15 mins or until it registers 115 degrees C on sugar thermometer. Add vanilla mix and remove from heat. It is at this stage I add the chocolate. Then beat until it starts to thicken. Pour into your baking dish. and spread out. It will cool and thicken really quickly but don't worry about this as it is still pliable and easy to spread. Chill out of the fridge until it sets. Then break into pieces. You can score or cut before it sets fully to give neater presentation.
Lightly butter a shallow baking dish Put all of the ingredients in a heavy based saucepan and over a medium heat bring to the boil. Reduce the heat and simmer while stirring continuously for 15 mins or until it registers 115 degrees C on sugar thermometer. Add vanilla mix and remove from heat. It is at this stage I add the chocolate. Then beat until it starts to thicken. Pour into your baking dish. and spread out. It will cool and thicken really quickly but don't worry about this as it is still pliable and easy to spread. Chill out of the fridge until it sets. Then break into pieces. You can score or cut before it sets fully to give neater presentation.
Introduction
This is basic recipe I use but quite often add bar of good quality choc. I don't weigh choc but find a bar of say green and blacks white choc makes for good flavour and consistency.
This is basic recipe I use but quite often add bar of good quality choc. I don't weigh choc but find a bar of say green and blacks white choc makes for good flavour and consistency.
For US measures and ingredient names, use the toggle at the top of the ingredients list.
Ingredients
Serves: 6-8
Metric
U.S.
- 100 millilitres milk
- 100 millilitres double cream
- 350 grams caster sugar
- 80 grams butter
- 1 teaspoon vanilla extract
- 3½ fluid ounces milk
- 3½ fluid ounces heavy cream
- 12 ounces superfine sugar
- 3 ounces butter
- 1 teaspoon vanilla extract
Method
Vanilla Fudge is a community recipe submitted by jen and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by RusticHarmony on 17th October 2013
Show more commentsHi there - I've been making this fudge for a few years now with a similar recipe but always keep it in the fridge and it's eaten within a few days. How long would you say it CAN last and can it be kept out of the fridge?