(Please note that you will need a sugar thermometer for this recipe.)
It was our one years wedding anniversary in November 🙂 So me and my husband went and stayed down in Cornwall for a few days. I love Cornwall (find me someone that doesn’t!) land of Poldark, beautiful beaches, proper pasties and fudge. Heaven.
We stayed in a lovely little cottage, with sweeping views out to sea. We had views of a very stormy sea, as storms swept across the UK. It was so lovely to be curled up inside, warm and cosy whilst a gale rages outside.
When the weather finally calmed down (you still had to hold onto your hat) we went off exploring local towns and beaches. There is something about strolling up and down beautiful empty windswept beaches that makes you feel really alive. All wrapped up warm and watching the angry sea swirl up and down, before heading inside for a hot chocolate.
(Apologies for the grainy photo – it was taken on my phone!)
We stopped in the beautiful Padstow on one such trip and found a little shop selling delicious fudge. I’m not very adventurous with fudge – I usually go for the traditional flavours of vanilla, rum raisin or chocolate. I find some of the more unusual colourful flavours a bit odd!
So when we returned home I decided to make up a big batch of homemade vanilla fudge. It didn’t last very long!
The key thing with making fudge is don’t shirk on giving it a good beating at the end, you want it to set and not be a gloopy mess. I have to confess that I used golden granulated sugar as we didn’t have caster in the house – and it didn’t seem to make a difference. Caster would take less time to dissolve perhaps?
Fudge is the ultimate indulgent treat, full fat, full sugar, full delicious!
Traditional Vanilla Fudge
Yield 6 People
1 1/2 Teaspoons of Vanilla Essence
400g Double Cream
450g Golden Granulated or Golden Caster Sugar
Pinch of Salt
1 Tablespoon of Golden Syrup
Line a 20cm square baking tin with baking paper.
Place a saucepan over a medium heat, and add the sugar, cream, butter and golden syrup. Stir gently and heat until the ingredients have melted and the sugar has dissolved.
Place a sugar thermometer into the pan, making sure the end is well submerged and bring the mixture to the boil, stir it every few minutes.
Fill a clear bowl of glass with cold water and set to one side. Once the thermometer reads 116'C scoop out a little of the mixture with a spoon and drop it into the glass of water. It should form a little soft ball of fudge.
Take the pan off the heat and leave to rest for a few minutes. Once the thermometre reads between 110 - 115'C add the vanilla essence and the salt.
Beat the mixture hard with a wooden spoon until the temperature has dropped to 60'C (this will take a little while and a bit of elbow grease). The mixture should thicken as you do this.
Once its at the correct temperature beat for a few more minutes to ensure a lovely smooth fudge.
Quickly pour the mixture into the lined tin, and leave on the kitchen side to cool over night. Don't put it into the fridge!
Once fully set, slice and store in an airtight container.
Looking for more fudge recipes?
Or for making fudge with kids, try this Easy 2 Ingredient Chocolate Fudge by Eats Amazing.