Vanilla Fudge
A community recipe by TwinksNot tested or verified by Nigella.com
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Place the sugar, cream and glucose in a pan and heat gently until the sugar has dissolved Increase the heat and bring to the boil. Continue boiling until the mixture reaches 116°C Remove from the heat and beat well with a wooden spoon. Add the raisins with their soaking liquid and mix well Pour into a lined tin, about 15 x 20cm, and leave to cool and set. Once set, cut into cubes
Place the sugar, cream and glucose in a pan and heat gently until the sugar has dissolved Increase the heat and bring to the boil. Continue boiling until the mixture reaches 116°C Remove from the heat and beat well with a wooden spoon. Add the raisins with their soaking liquid and mix well Pour into a lined tin, about 15 x 20cm, and leave to cool and set. Once set, cut into cubes
Introduction
Ingredients
Serves: 6-8
Metric
Cups
- 300 grams caster sugar
- 300 grams double cream
- 40 grams glucose syrup
- 50 grams raisins
- 2 tablespoons rum (optional - to make rum and raisin fudge)
- 11 ounces superfine sugar
- 11 ounces heavy cream
- 1 ounce glucose syrup
- 2 ounces raisins
- 2 tablespoons rum (optional - to make rum and raisin fudge)
Method
Vanilla Fudge is a community recipe submitted by Twinks and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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