Simple fudge recipe

About

Wonderfully creamy, this easy vanilla and white chocolate fudge recipe makes a fantastic petit four or edible gift, and is sure to satisfy even the most sweet-toothed. Geoffrey Smeddle’s fudge recipe, developed originally for the Sunday Herald, includes store cupboard ingredients and will keep well in an air-tight container for a few days.

Type: Petit Four

Serves: 6

Ingredients

  • 680g of caster sugar
  • 1 can of evaporated milk, 170g
  • 225g of unsalted butter
  • 170g of white chocolate
  • 1 dash of vanilla extract
  • vegetable oil

Method

Step 1.

To start this simple fudge recipe, grease a 18-20cm square tray with a very light film of vegetable oil

Requires

  • vegetable oil
Step 2.

 Place the milk, sugar and butter in a saucepan and warm slowly on a low heat so the sugar and butter dissolves. It is important to stir constantly during this process and keep the mix off the sides of the pan to avoid crystallisation on the sugar

Requires

  • 1 can of evaporated milk
  • 680g of caster sugar
  • 225g of unsalted butter
Step 3.

Once dissolved, add the vanilla extract, then bring the mix to the boil and cook until it reaches 112˚C, using a sugar thermometer to gauge the temperature. Continue to cook while stirring until the mixture looks similar to thick bubbling lava. CAUTION: This is extremely hot

Requires

  • 1 dash of vanilla extract
Step 4.

 While the mix is cooking, break the chocolate into very small pieces and place them in a metal bowl

Requires

  • 170g of white chocolate
Step 5.

 Once the mixture reaches the correct temperature and texture, remove from the heat and pour over the white chocolate

Step 6.

Using a heat-proof spatula, stir the fudge mix well until the chocolate has dissolved and is well incorporated. Continue to stir until the mixture starts to cool, thicken and goes from shiny to matte in colour

Step 7.

Pour the fudge mix into the greased tray and allow it to cool at room temperature – do not refrigerate

Step 8.

Once cool, turn the fudge out on to a chopping board, cut into cubes and place in an airtight container until needed

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