Simple Vanilla Fudge
Whip up this easy vanilla fudge recipe – perfect swirled into ice cream, sprinkled over cakes, or simply savoured on its own. Be sure to keep a thermometer handy for best results.
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200g soft light brown sugar
200g caster sugar
100ml milk
397g can condensed milk
100g unsalted butter, extra for greasing
1 tsp vanilla extract (or one vanilla pod) -
Line an AGA Half Size Hard Anodised Baking Tray with parchment paper or Bake-O-Glide®
2. Set your hotplate to the simmer setting. Place all the ingredients, excluding the vanilla extract, into a pan. Cook and stir until the sugar has completely dissolved.
3. Maintain the hotplate at the simmer setting and allow the mixture to bubble steadily. Stir continuously until it thickens and achieves a caramel colour - it should reach 118°C on a digital thermometer.
4. Remove from the heat and stir in the vanilla extract. Then vigorously beat with an electric mixer or by hand for a few minutes until it lightens and starts to thicken. Swiftly pour the mixture into the baking tray and allow it to cool.
5. While the fudge is setting, score into squares with a knife, then cut when it's cold.
Store the fudge at room temperature in an airtight container for up to 3 weeks.
