Friday, July 27, 2012

Creamy Vanilla Fudge

Creamy Vanilla Fudge

Makes:  20cm x 20cm x 1.3cm


  • 470ml (1.9 cups) sugar
  • 150ml (0.6 cups) evaporated milk
  • 65ml (3 tablespoons) butter or margarine
  • 25ml (1.5 tablespoons) golden syrup
  • 1 can condensed milk
  • 5ml (1 teaspoon) vanilla essence


  1. Heat the sugar, evaporated milk and butter together in a saucepan.
  2. Stir over a low heat until the sugar has dissolved.
  3. Add syrup and condensed milk.
  4. Bring to the boil, then reduce the heat and simmer until the mixture reaches the soft-ball stage.  (Drop a small ball of the mixture into a bowl of cold water.  The mixture should form a soft ball when you roll it between your fingers.)  Stir continuously.
  5. Remove from the heat and leave to cool slightly (1-2 minutes).
  6. Stir in the vanilla essence and then beat with a wooden spoon until the fudge begins to form crystals and to thicken (basically – stir until you get to the point that you wouldn’t be able to pour it out the pot if you stir anymore)
  7. Pour into a greased square tin (20cm by 20cm or 7.8 inches by 7.8 inches) and leave to set.
  8. Once almost set, turn out onto a work surface and cut into squares with a sharp knife.

Note from the cook:

Mine turned out tasting like a mixture of toffee and fudge.  I believe that is how it is supposed to taste because everybody who sampled it says it was the best fudge they have ever tasted.

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