Saturday 11 July 2020

Traditional home made fudge

Yesterday i made my vanilla fudge as my mum had been hinting how much she liked it !!!!!!!!!!!!!!!
I think it tastes better than the quick and easy 3 ingredient fudge i have recently made and cost less for the ingredients. 
It does take while to make as you have to boil the ingredients together until it reaches a temperature of 116c . For this reason you need a digital food thermometer so you know once it has reached correct temperature. Not hot enough and it will not set or too hot and you get caramel or toffee rather than creamy fudge. 

410g can evaporated milk                                                           
Fresh milk to add to above to make up to a pint in total  
100g butter 
2kg granulated sugar 
2 tsp Vanilla essence 

Place all ingredients apart from the vanilla essence into a large heavy based saucepan and place on medium heat 
Stir at regular intervals and be careful as mixture is vert hot . 
Once melted keep stirring and allow to boil gently 
Using the thermometer check temperature at regular intervals between stirring . 
It takes about 15 to 20 mins of boiling and stirring until it reaches 116c 
Once correct temperature reached remove from heat 
Add 2 teaspoons of vanilla essence and then keep stirring until mixture starts to thicken and go grainy. This takes about 10 minutes 
Pour into a square tin 9x9 inch lined with baking paper , leave to cool. Then mark the top into small squares 
Once cool put into fridge to set overnight 
Remove from fridge and cut into the marked squares. 
I like to leave it in open container for a day or so to let the air get to it so it hardens slightly. 

Everyone who has tasted this fudge loves it and i think it tastes much nicer than the expensive flavoured homemade fudge you buy on market stalls. I have made a chocolate version but this one is nicer and more creamy 

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