Vanilla fudge is a classic British sweet and so simple to put together. Family and friends of all ages are sure to love this one, so why not make double and give some away as gifts? Tied up in little cellophane bags and finished with ribbon this vanilla fudge looks gorgeous (and tastes even better!).
Using clotted cream gives and extra rich, smooth finish that anyone who had a bit of a sweet tooth will love. And the plus side is this will keep for ages, so can see you through many a tea time sugar dip if made at the start of the week.
How To Make Vanilla Fudge
- 227g tub clotted cream
- 275g golden caster sugar
- 100g golden syrup
- 2-3 drops vanilla extract
Put the cream, sugar and syrup into a medium/large pan. Place the pan over a low heat and stir gently until all the sugar has dissolved, then increase the heat to medium and bring the mixture to the boil, stirring constantly or the mixture will burn on the base of the pan. Boil for 10-15 minutes, stirring all the time until the mixture reaches 118C on a sugar thermometer (the soft ball stage). If you do not have a sugar thermometer, drop a little of the mixture into a glass of ice cold water and it should roll into a small ball. if the mixture just dissolves, return it to the heat an cook for a little longer.
Remove the saucepan from the heat and add the vanilla, then beat with a wooden spoon until it becomes thick and just starts to crystallise around the edge of the pan (this should take about 10 minutes).
Spread the fudge into the prepared tin, leave until set then score into squares while still warm. Store in a cake tin for up to a week.