Vanilla Fudge
Prep time: 
Cook time: 
Total time: 
Serves: 36
  • 450g golden caster sugar
  • 400g double cream
  • 50g butter
  • 1 tbsp glucose syrup
  • 1 tbsp vanilla extract
  1. Line a cake tin with baking parchment.
  2. Tip the sugar, cream, butter and glucose syrup into a large saucepan. Heat to dissolve the sugar and melt the butter, stirring now and again.
  3. Once dissolved, put a sugar thermometer in the pan. If you don't have a thermometer it doesn't matter it can be made without.
  4. Increase the heat and bring the syrup to a steady boil.
  5. Turn it down a little until it is simmering and stir occasionally until the mixture reaches 116C – this is known as the soft ball stage.
  6. If you don't have a thermometer get a jug of ice cold water and keep putting a teaspoon of the mixture in the water, when you can scoop the mixture out and roll it into a soft ball that can be squished between your finger and thumb its ready.
  7. Remove the pan from the heat and leave to sit undisturbed, for 5 mins, until the temperature drops to 110C.
  8. Stir in the vanilla and a good pinch of salt.
  9. Keep the sugar thermometer in the pan and beat the mixture vigorously with a wooden spoon, until the temperature cools to about 60C. By this time the fudge will be really thick and will have lost its glossy shine.
  10. Remove the thermometer and continue beating for another few minutes until it starts setting up.
  11. Before it sets completely, pour the fudge mixture into the tin and smooth over the surface. Leave to cool at room temperature overnight.
  12. Cut into bite-sized pieces and put in a box.
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