Creamy Vanilla Fudge

Method

Line a 20cm square tin with baking parchment.

In medium sized heavy bottom saucepan add all the ingredients except for the butter (See tips) and vanilla extract.

Heat gently, stirring occasionally until the sugar has completely dissolved.

Add your sugar thermometer to the pan and increase the heat a little too slowly bring the mixture to the boil. You need to bring the fudge up to a temperature of 116C (240F) this is known as the soft ball stage.

As the temperature rises stir the fudge occasionally so that the mixture does not stick and burn. When the fudge reaches 116C remove from the heat and add the butter and vanilla extract allowing the butter to melt. Do not stir until the fudge temperature has fallen to 110C. (See tips)

When your fudge mixture has fallen to 110c you can start to beat the mixture with a wooden spoon.

Beat vigorously until the fudge becomes thick and has lost its glossy shine by which time the fudge will have become nice and thick.

It is this process of beating the fudge mixture which is really very important as this is what creates the small sugar crystals that give you that smooth and creamy texture that you are looking for.

At this point before the fudge starts to set, pour your fudge mixture into your prepared tin and smooth over the top.

Allow to cool for a few hours, remove from the tin and cut into bite sized pieces.

Fudge Making Tips:

The fudgy melt in the mouth texture comes from small sugar crystals that are created whilst beating the mixture as it cools. If you beat the mixture before it has cooled to 110C it will encourage the formation of larger crystals which will give you a grainy textured fudge. Only add the butter after the boiling of the mixture is complete, if not this will coat the sugar crystals and stops them from dissolving properly and thereby giving you grainy textured fudge.