Vaniljefudge
Making fudge is not difficult, but just make sure you pay attention to the temperature, and that you have respect for the fact that sugar with a heat of over 100 degrees Celcius may give you painful burns.
Servings 60 pieces
Calories 77kcal
Ingredients
- 100 g butter
- 550 g sugar Demerara
- 200 g syrup golden
- 350 ml double cream
- 1 ts vanilla extract
- 1 ts salt
- 1 ts salt flakes
Instructions
- Melt the butter, sugar and syrup and cream in a medium, high-sided heavy-based pan, stirring until the sugar has dissolved.
- Line a tin about 23x23cm with greaseproof paper.
- Bring to a simmer over a medium-low heat without stirring and cook, stirring occasionally until it reaches 116C, stirring more regularly after it reaches 100C and turning down the heat if it begins to catch. At this point it is important that you do not cheat. If the mass doesn't reach 116C, you will get sticky fudges. If it passes 116C it may turn hard.
- Take off the heat and beat in the vanilla and salt with a wooden spoon, then continue beating until the fudge has thickened and lost its shine. Pour into the tin and leave to set.
- Once it’s firmed up a little, after about an hour, slice into squares and leave to cool completely. Best kept refrigerated.
Nutrition
Calories: 77kcal | Carbohydrates: 11g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 55mg | Potassium: 4mg | Sugar: 11g | Vitamin A: 125IU | Calcium: 5mg