Vanilla fudge
- Published: 14 Aug 19
- Updated: 13 Sep 24
Sometimes it’s lovely to make your own Christmas presents. Why not give our easy vanilla fudge recipe a go? It takes less than an hour to make 20 squares – perfect for a homemade Christmas gift.
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Makes 20 squares
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Hands-on time 20 mins, 25 mins to cook
Ingredients
- 200g caster sugar
- 200g soft light brown sugar
- 100ml whole milk
- 397g can condensed milk
- 100g unsalted butter, plus extra for greasing
- 1 tsp vanilla extract
Method
- Put all the ingredients except the vanilla extract into a pan over a low heat and cook, stirring, until the sugar has dissolved.
- Bring to the boil, then bubble steadily, stirring constantly, until thick and caramel coloured (118°C on a digital thermometer or the ‘soft ball stage’ – see tips).
- Remove from the heat and stir in the vanilla extract, then beat with an electric hand mixer for a few minutes until it lightens and starts to thicken. Working swiftly, pour the mixture into a greased and lined tray (about 28cm x 18cm) and leave to cool.
- Before the fudge sets fully, score the top into squares with a knife, then cut when cold. The fudge will keep in an airtight tin for up to 3 weeks.
- Recipe from December 2013 Issue
Nutrition
- Calories
- 184kcals
- Fat
- 6.5g
- Protein
- 1.9g
- Carbohydrates
- 30.4g (30.4g sugars)
- Fibre
- 0g
- Salt
- 0.1g
delicious. tips
Don’t have a digital thermometer? You’ll know the fudge has reached the ‘soft ball stage’ when a small bit of the mixture forms a soft, squidgy ball when dropped into a glass of cold water.
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I made this as part of hampers for family at Christmas and had many compliments. Will definitely make it again. It was easy but you MUST heat it for long enough or it doesn’t set. Don’t be tempted to rush it.