#EASY VANILLA FUDGE RECIPE FREE#

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#EASY VANILLA FUDGE RECIPE FREE#

I give away free samples to tempt fudge lovers to buy a small bag. Making fudge can be a messy business so use a long handled wooden spoon and stand well back from the saucepan during the stirring stage as it is apt to spit in a gloopy sort of way.ĭanny and my mum spent quite some time ‘admiring’ the gate side stand/sampling the fudge on Boxing Day. In fact this is the best fudge that I have ever tasted. The results are spectacular a true melt in the mouth fudge. Where this recipe differs from most is that the fudge is beaten as it cools. This fudge is made using double cream – and beware it is totally moreish. The recipe had been passed to him by a Pastry World Cup winner and Grandmaster Chocolatier. I trawled the internet for recipes – there were millions of them but this one by Nick Dudley-Jones caught my eye. We used to make sweets as Christmas presents individually wrapped in cellophane like little jewels. Somewhere in the back of my mind I remembered making fudge as a child – or rather watching my mum making fudge. Danny has a sweet tooth and a passion for cheap sweets and even he couldn’t get beyond the first mouthful and threw the rest away.

A few weeks ago he bought some fudge in Newmarket. Break into squares to serve.Danny loves fudge. Once solid, wrap the tin in baking parchment (it doesn't need to be airtight) and store at room temperature. Get aheadPrepare to end of step 3 up to a week ahead. Any leftover tablet will keep in a tin or paper bag at room temperature for up to two weeks. To serve, break the tablet into its marked squares. With the help of the baking parchment, return tablet to the tin and leave to cool completely. If the mixture sticks to the knife, let the tablet set for another minute. Then lift out of the tin using the baking parchment, and mark into 45 squares (cutting halfway down into the tablet). Set aside for 5min, or until just hardened. Quickly and carefully empty into the prepared tin. Take the pan off the heat, add the vanilla and beat with a whisk for exactly 2min (you will see the mixture thicken slightly). Bubble for 7-8min, whisking constantly to avoid the mixture scorching - it should be a light butterscotch colour. When it has, stir in the condensed milk and salt, and heat until bubbles appear around the edges of the pan. Heat sugar and milk over medium-high heat in a heavy-based pan, stirring occasionally to help dissolve the sugar (about 2min). Line a rough 15cm x 24cm x 4cm (6in x 9½in x 1½in) roasting tin with baking parchment.

Easy vanilla fudge recipe