srakasj.blogg.se - Easy vanilla fudge

Put in the fridge to cool, but don't keep it there for more than 2 hours, or it will set too hard, then remove and using a sharp knife, cut into squares.

Preferably using an electric whisk beat for about five minutes, by which time the fudge will have thickened to the texture of stiff peanut butter - this is quite steamy and strenuous - and pour and push into the prepared tin.

When the fudge is at soft-ball stage, very carefully remove the pan from the stove and stir in the vanilla.

How long this takes depends on how ferociously it bubbles as well as on the properties and dimensions of the pan.

Boil for 12-20 minutes, still stirring all the time, until the mixture is golden and, when a bit is dropped into the water, it turns solid but still squidgy, i.e., till soft-ball stage (see intro).

Put all the ingredients, apart from the vanilla, into a large, heavy bottomed pan and bring to the boil, stirring constantly.

30 x 20cm / 12 x 8 inch or 25cm / 10 inch square, or use a throwaway foil tin, as I have in the picture.

Fill a small bowl or jug with ice cold water and put near the stove.I highly recommend adding some sea salt flakes - I imagine two teaspoons should do it - but since I made this for my daughter (and children are nothing if not traditionalists) I didn't dare stray from convention.įor US cup measures, use the toggle at the top of the ingredients list. The final whisking is what turns what is a pan of toffee (though you could leave it like this if you want smooth fudge) into grainy texture traditional fudge - or what the Scots call Tablet - demands. Or you can use a sugar thermometer, which will indicate 'soft-ball stage'. Drop small amounts of the molten fudge into the water and if it sets (known as soft ball stage) it's ready. Just make sure you have a bowl of cold water nearby. The recipe I was given indicated it took 20 minutes my fudge was ready after 12. You need to use your own instinct as to how long to cook the fudge. Mobile telephones are banned for the duration, too. Never leave the pot, and make sure there are no children nearby. Unless you proceed with caution you will burn your pan and yourself. I also have to preface this recipe with a warning: fudge is not exactly difficult to make, but it is dangerous. But it does make an awful lot of fudge: as you can see, my portion control is rather erratic, but I reckon you can get 77 pieces out of it. I am no stranger to excess, but even I baulk somewhat at the amount of sugar and so on needed. I confess that even listing the ingredients below makes me hyperventilate slightly.

For some reason this is known in the Antipodes (and I got this recipe from a Kiwi) as Russian Fudge and, although I like this name better, I feel that it perhaps leads the rest of us to expect something altogether more exotic, when this is the plain, comforting, yet temple-achingly sweet, confection of my childhood.