Store the fudge in an airtight container where it will keep for up to a couple of weeks. Cut the fudge into small pieces and then store in an airtight container Remove from the tin, discard the paper and cut your vanilla and walnut fudge into small squares or rectangles. Leave the fudge to cool and then chill for about an hour to set. Transfer the vanilla and nut fudge to the lined tin and press into place with the back of a spoon. If you are using a sugar thermometer leave the mixture until it has cooled to 110 oC.Īdd the broken walnuts and then beat with a spoon for until the mixture has thickened and is dull in colour (around 3 to 5 minutes). Remove from the heat and leave to cool slightly for about a couple of minutes. Boil vigorously for 10 minutes then remove from the heat If the mixture forms a hard ball which is difficult to squash then unfortunately it is overcooked. If the mixture does not form a ball then cook for a little longer and check again. If the mixture sets and forms a ball which can be squashed between your fingers then the fudge is ready. Drop a small amount into the bowl of cold water. If you don't have a sugar thermometer check the fudge is cooked by carrying out a soft ball test. If you have a sugar thermometer heat to a temperature of 115 oC. Heat gently until the butter has melted and the sugar dissolvedīring to the boil and then boil vigorously until the fudge is cooked (about 5 to 10 minutes) stirring continuously so that the ingredients do not stick to the pan. Heat gently (do not boil vigorously at this stage), stirring all the time until the butter has melted and the sugar has dissolved. Place the butter, condensed milk, sugar and vanilla essence in a pan Place the butter, condensed milk, sugar and vanilla essence in a saucepan. Bring to a boil and stir occasionally for 7 minutes.
There is no need for the tin or the paper to be greased or oiled as the fudge will not stick to the paper.įill a small bowl with cold water ready to carry out a soft ball test. Cook over medium heat until sugar is dissolved, be sure to stir occasionally to prevent burning. Line a 18cm by 18cm tin with non-stick lining paper. Before starting this recipeĪs musovado sugar tends to clump together, run it through your fingers and break up any lumps to ensure the sugar crystals are separated. If you don't have a sugar thermometer, fill a small bowl with cold water ready to carry out a soft ball test after boiling the fudge. In addition to common kitchen equipment you will need an 18cm square tin, or equivalent size.Ī sugar thermometer is useful but is not essential. If you are looking for other homemade gift ideas you may also like to try chocolate dates with crystallised ginger or chocolate rum truffles. This easy fudge recipe is sufficient for an 18cm square tin. Cut in 1-inch square pieces and store, tightly covered, in the refrigerator for up to a month.Similar to rum and raisin fudge, it makes a perfect treat for special occasions, a tasty gift for family or friends or you could simply make it for yourself. Let sit in a cool spot until firm, about an hour. Butter the palms of your hands and gently press the nuts into the fudge and the fudge into the pan. Stir in half of the nuts and scrape into the buttered pan, top with remaining nuts. This may take 10 minutes (it helps to have someone on hand to take turns beating). Add the vanilla and salt and beat with a wooden spoon until the mixture appears matte instead of glossy, and begins to thicken. Let cool to 110✯ it will take about an hour or more. Pour the mixture into a mixing bowl add the butter but do not stir.Do not stir after the mixture reaches this temperature. Stir with a wooden spoon until the mixture reaches 238 to 240✯ (but no higher than 240✯). Attach the candy thermometer to the side of the pan and bring the chocolate mixture to a boil.Stir gently, scraping the bottom of the pan until the chocolate is melted. In a heavy-bottomed 2-quart saucepan, combine sugar, half and half, corn syrup and chocolate and place over medium-low heat. Butter an 8x8-inch square pan, reserve.