Vanilla fudge
By: James Martin From: James Martin: Sweet
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Vanilla fudge
- Prep time:
- 15 mins, plus cooling
- Cook time:
- 25 mins
- Serves:
- Makes about 36 pieces
Vanilla-scented home-made fudge from James Martin - an irresistible treat and easy to prepare!
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Ingredients
Method
1. Grease an 18cm square cake tin.2. Put the milk, sugar and butter in a heavy-based saucepan. Heat slowly, stirring all the time, until the sugar has dissolved and the butter melted.
3. Bring to the boil and boil for 15-20 minutes, stirring all the time.
4. When the mixture reaches the soft-ball stage (115°C on a sugar thermometer), remove from the heat and stir in the vanilla extract. Leave to cool for 5 minutes.
5. Beat the mixture with a spoon for a few minutes until it starts to thicken and the gloss disappears.
6. Pour into the prepared tin and leave to set at room temperature (do not put it in the fridge).
7. Once set, cut the fudge into small squares and store in a sealed container.
Comments & Ratings
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Latest Comment
View all comments (48)this one didnt go too well for me! wouldnt set the first time and the second it went rock hardd. valentine fudge on the other hand was easy
I made this a few days ago and it was very easy and tastes delicious. Am about to try it again
I have spent an hour making this and has turned out rock solid, its ruined my pan and wasted my ingredints!
Mmmmmm lovely crumbly fudge... i have been looking for this recipe for 15 years now and now that i've found it I'm a very happy bunny
Smile This recipe is very easy to follow and was a complete success
Mmmmmm lovely crumbly fudge... i have been looking for this recipe for 15 years now and now that i've found it I'm a very happy bunny
This recipe is very easy to follow and was a complete success
Lovely recipe- me and my mum made it together and it was great fun.smell nice.Can`t wait for it to set so i can try it!
really nice. have made it loads of times for birthday presents and it is always appreciated!
it took me a few shots but got there eventually, and came out really nice
Just made another batch! This time using soft brown sugar which had almost castor grains (Silver Spoon) and that added a real depth to the flavour. Again turned out perfectly, this is such fun!
Just made another batch! This time using soft brown sugar which had almost castor grains (Silver Spoon) and that added a real depth to the flavour. Again turned out perfectly, this is such fun!
A really good and easy recipe - lovely melt-in-mouth buttery fudge - delicious!
A few tips: 1 - don't worry about the appearance of burnt bits from the side/bottom of the pan near the soft ball stage. Don't over-beat the mixture if this happens, particularly when stirring in the vanilla- if you let these bits stay at the edge of the pan they will get stuck there and not get dispersed into the mixture. A good soaking will dissolve them away when washing up - your pan will get back to normal I promise!
2. Use an electric whisk to beat the mixture after it has cooled for a few minutes- otherwise your arm will drop off.
3. To those that are cautious about this recipe because of failed attempts below - don't worry- it can come out lovely!
Just perfect fudge - fabulous melting texture, not too grainy not too sticky. I beat it less than I would normally and wow that paid off. Absolutely sold! Lucky me I have my own yummy goats milk so tastes divine - any tips on how to stop it disappearing too fast!!!
By far the easiest recipe I have come across. Turned out perfect every single time, without a sugar thermometer. I just kept it boiling until a bit dropped into cold water stays solid but soft (soft ball stage).
The tricky bit is beating the mixture, ensuring it's slighlty granular but not too stiff.
The colour once it is ready I've found is a sort of caramel shade, and it also becomes slightly stringy and pulls away from the sides of the pan.
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I had the same problem as ChantalS2289...this recipe is impossible if you dont have a sugar thermometer.
I had the same problem as ChantalS2289...this recipe is impossible if you dont have a sugar thermometer.
I had the same problem as ChantalS2289...this recipe is impossible if you dont have a sugar thermometer.
great stuff
not impressed - nearly set kitchen on fire despite following recipe.
THANKYOU SO MUCH! This is a fabulous recipe and so simple and easy to make! =D
it tastes really good but it's very fattening it's quite easy to make
it's really recipe although it's quite fattening
very good recipe i was very happy about how my fudge tearnd out u should defantly try it.
This recipe is helpful and easy to use. It is helpful because there is usual house-hold items.
Didn't have a thermometer and recipe turned out perfect! Used half evaporated milk
Great recipe! I actually used half evaporated milk
Lovely easy recipe. I live in france and the local French love it and are always asking for the recipe.
This seemed to be going really well until I started beating the syrup and then it just went granular and very dry. Anyone else encountered this problem?
Overall, great ! :P
Really easy, yet too sweet! But overall, the whole secret is to mix it like mad after you let it cool down after boiling. It's also optimal to score it into pieces whilst warm, as cutting it can affect the appearance. Overall
A syrup is not enough - you are probably not cooking it for long enough. Get a sugar thermometer and heat up until 115C
i cant get it to thicken more than a syrip is this enough
what colour is the miw when the gloss disappears and what type of sugar do you use
I have never made anything like this before and I was really nervous but it seems to have worked fine for me! So i'm a very happy bunny
I found mine was also a bit granular (like tablet) when I first took it off the heat. I kept faith and beat it with a spatula for more like 10 mins and it's turned out beautifully smooth and very tasty!
Made this recipe today but fudge turned out more to be scottish tablet. Still yummy!!!
You can put the sugar thermometer in once the sugar has dissolved. Many of them simply clip to the side of the pan. Or after about 10 minutes, once the fudge has started to thicken, if you are a more experienced confectionery maker.
You can make it 2-3 weeks in advance if it is tightly wrapped and stored in an airtight container (this is easier before it is cut into squares). Fudge freezes well, but defrost it at room temperature before opening the wrapper to prevent streaking.
I am just about to make this for the first time for a school christmas fayre at what stage do I put in the sugar thermometer.
How long will this fudge keep? I want to make some for Xmas gifts and do not know how far in advance I can make it!
what a fantastic and easy fudge recipe.i couldn't believe it turned out so well. the down side is that i've nearly eaten it all myself already, 30 minutes after making it.
Excellent recipie, use if for kids, and is great for gifts and bring and buy sales
What is a soft-ball stage?
I used a thermometer and still ended up in a mess!
This was really easy, even without thermometer - great results. Made it again today and stirred in 100g chopped plain chocolate before beating the boiled fudge mixture.
Made this twice now, without a thermometer, and it's come out perfect both times. Just made it again this afternoon, again without a thermometer, and still looks good!
This is not FUDGE it is TOFFEE
Followed this recipe- it didnt reach the soft-ball stage?! After stirring for 20 mins. Wonder if these recipes are actually tested. Now the mixture is glued to my pan. What went wrong?