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Traditional fudge is a mix of demerara sugar, double cream, a little liquid glucose and butter. Now it isn’t to say that these aren’t delicious sweet treats, it’s just that after you’ve made as many batches as I have that you’ve had to give away after your first chunk as the texture is all wrong for you, then you’ll see why the pedant in me emerges and I become rather fussy! Problem is, the word “fudge” has been sullied and now is awarded to confections which include microwaving chocolate and condensed milk together then leaving it to set, or doing the same in the slow cooker or adding a few extra bits like butter and more sugar on the hob. If you have ever Googled or rooted around Pinterest looking at glorious images of fudge of every possible flavour, with additions such as chocolate, crumbled cookies, marshmallows, fruit, nuts you name it, the combinations have been well documented. Fatal mistake, there is no such thing as onlyone more chunk of fudge… I want my fudge to melt in the mouth like butter, but have more substance – it should be creamy, rich and make you groan with pleasure as you eat just one more chunk. Problem is, if flaky, crumbly textures make your teeth itch like mine, then you are going to be disappointed in the extreme! There are plenty of recipes out there for tablet and many, many lovers of the stuff but for me, the perfect fudge is soft and luscious, without a grain in sight. Tablet is a Scottish confection which uses double the quantity of sugar that fudge does but otherwise, the method is often very similar. I’m sure I’m not the only one to have made that mistake when searching for the magic method to deliver creamy fudginess so let me explain. One thing to be clear about from the start is this is fudge, not tablet. It’s taken a lot of time and a lot of flaky, grainy, unpalatable batches of supposed fudge to find the winning recipe. This will help ensure the fudge sets properly and has a smooth texture.Proper, traditional, soft & creamy real vanilla fudge.
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Leave it to sit for 5 minutes then stir with a wooden spoon until it thickens in the pot.ĥ. When it reaches temperature, remove it from the heat.Ĥ. Bring to a boil until it reaches 114 degrees Celsius. Combine sugar, cocoa, milk, and butter in a medium saucepan over medium-low heat, stirring continuously until the sugar dissolves and the butter is melted.ģ. Prepare a pan with butter and place to the side.Ģ. The full ingredient list and printable recipe are at the bottom of this post!ġ. How to Make Grandma’s Old-Fashioned Fudge
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Wooden spoon – When making fudge, use a wooden spoon instead of a metal one as wood doesn’t conduct heat. But if you don’t have one, you can still check if the fudge is ready by dropping a small amount of the mixture into a glass of cold water. It helps you know exactly when the fudge is ready. Saucepan – A heavy, straight-sided saucepan made of aluminium or stainless steel is best for use.Ĭandy thermometer – If you want to make fudge, it’s a good idea to use a tool called a candy thermometer.