Fudge, fudge, fudge. I LOVE fudge. Tiny bites of sugary perfection. An instant sugar rush.
This recipe for whipped fudge is what I think of when I think of a classic fudge. It has a deep, caramel flavour. the extra time it takes to make it is worth it.
I hope it makes it onto a dainty sweet plate near you this holiday season.
[Recipe] Whipped Fudge
Adapted from: https://realfood.tesco.com/recipes/classic-british-fudge.html
1 can full-fat evaporated milk
500g sugar
150g butter
2 tsp vanilla extract
Lightly butter an 8 inch square pan.
Put the evaporated milk, sugar and butter into a medium pot.
Heat slowly, stirring all the time, until the sugar has dissolved and the butter has melted.
Bring to a boil and boil stirring for 20 minutes. The mixture should become thicker, and a glossy brown colour.
If you have a candy thermometer, allow the mixture to reach ‘Soft Ball’ stage (115°C). If you don’t have a thermometer, cook until the mixture is golden brown and thickened and then drop a little into a glass of cold water. You should be able to pick the cooled drop up and roll it between thumb and forefinger.
If the mixture is still too liquid, cook for another five minutes and try again.
Allow the mixture to continue to boil for another five to ten minutes, stirring all the time. Take the mixture off the heat and allow it to cool for five minutes.
Transfer the mixture to a large mixing bowl.
Using an electric mixer, beat the mixture until it starts to thicken, loses its gloss and changes texture from smooth to slightly gritty.
Add vanilla.
Pour into the prepared pan and allow to set.
[Recipe] Whipped Fudge
Ingredients
- 1 can full-fat evaporated milk
- 500 g sugar
- 150 g butter
- 2 tsp vanilla extract
Instructions
- Lightly butter an 8 inch square pan.
- Put the evaporated milk, sugar and butter into a medium pot. Heat slowly, stirring all the time, until the sugar has dissolved and the butter has melted.
- Bring to a boil and boil stirring for 20 minutes. The mixture should become thicker, and a glossy brown colour. If you have a candy thermometer, allow the mixture to reach ‘Soft Ball' stage (115°C). If you don't have a thermometer, cook until the mixture is golden brown and thickened and then drop a little into a glass of cold water. You should be able to pick the cooled drop up and roll it between thumb and forefinger. If the mixture is still too liquid, cook for another five minutes and try again.
- Allow the mixture to continue to boil for another five to ten minutes, stirring all the time. Then take off the heat and allow the fudge to cool for five minutes.
- Transfer the mixture to a large mixing bowl.
- Using an electric mixer, beat the mixture until it starts to thicken, loses its gloss and changes texture from smooth to slightly gritty.
- Add vanilla.
- Pour into the prepared pan and allow to set.
