youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Vanilla Fudge

A community recipe by

Not tested or verified by Nigella.com

Print me

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.

Ingredients

Serves: 6-8

Metric Cups
  • 100 millilitres milk
  • 100 millilitres double cream
  • 350 grams caster sugar
  • 80 grams butter
  • 1 teaspoon vanilla extract
  • 3½ fluid ounce milk
  • 3½ fluid ounce 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.

  • 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.
  • Tell us what you think

    What 1 Other has said

    • Hi 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?

      Posted by RusticHarmony on 17th October 2013
    Show more comments