Vanilla Fudge Recipe

Ingredients:

Baking spray or flavourless oil, for greasing
150ml milk
175ml evaporated milk
500g granulated sugar
100g lightly salted butter, diced
1 tsp vanilla extract

Equipment:

18cm square shallow cake tin
Large, heavy-based saucepan
Wooden spoon
Sugar thermometer
Palette knife
Small, sharp knife
Chopping board

Lightly grease an 18cm square shallow cake tin with baking spray or a flavourless oil. Place the milk, evaporated milk, sugar and butter in a large heavy-based saucepan. Heat the ingredients gently, stirring with a wooden spoon until the sugar has completely dissolved and the butter has melted. Bring the mixture slowly to the boil, without stirring. At this stage, place a sugar thermometer in the pan.

Continue boiling the mixture until it reaches 116c/240f on the thermometer, which is the soft ball stage. While waiting, stir the mixture frequently with the wooden spoon to prevent it from sticking to the pan. When the mixture reaches the correct temperature, remove the pan from the heat and beat in the vanilla extract. Leave the mixture for 5 to 10 minutes, then beat thoroughly with the wooden spoon again until it starts to thicken and has a slightly grainy texture around the side of the pan.

Pour the mixture into the prepared tin, levelling the surface with a palette knife. Leave for 15 to 20 minutes until almost set. Before it sets, use a small, sharp knife to lightly mark the soft fudge into 25 squares, then leave to cool completely. When cool, cut through the marked lines to create 25 squares. You can do this in the tin or turn the fudge out onto a chopping board first. Your vanilla fudge will store in an airtight container for up to two weeks.

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