Vanilla Fudge

Delicious melt-in-the-mouth vanilla fudge that everyone loves.

Course: Dessert

Cuisine: New Zealand

Keyword: vanilla fudge, vanilla fudge recipe, vanilla fudge nz

Servings: pieces

Calories: 130kcal

5 from 1 vote

Prepare a tin for your fudge to set in. I line a 20cm square cake tin with baking paper. The tin does not get baked so you can actually set your fudge in anything. Lining the tin means it is easy to lift out the fudge when it has cooled.
Heat the milk and sugar in a heavy-based saucepan over medium heat until all the sugar crystals have dissolved.
Add the butter condensed milk and salt and stir until the butter has melted. Bring your fudge mixture to a boil. Boil for 10-15 minutes you are aiming for a soft-ball stage (which is 120 degrees Celsius)
Remove from the heat, and add the vanilla.
Now it's time to beat the fudge. I use an electric beater and beat until the fudge is creamy and thick (it will almost be setting) and has lost its glossiness. It should now appear like it has a matt finish.
Pour into your prepared tin, and pop into the fridge until cool.
Slice into squares.

Once your fudge has hardened in the fridge slice into squares and transfer to an airtight container. Fudge stores best at room temperature, it can dry out in the fridge. It will last up to four weeks but can also be frozen for up to 4 months,
Getting to the right temperature is crucial when making fudge, a candy thermometer makes it easy to check, but you can also check if the fudge mixture has reached soft ball stage by dropping a small amount of the mixture into a glass of cold water, to see if it is a softball.
Dissolving the sugar crystals in the milk before adding the other ingredients will ensure your fudge is not chewy
Texture: I love a slightly crumbly fudge, (I dislike my fudge to be chewy) to achieve this it is all about the beating while the fudge cools.
If your fudge doesn't set, it can be returned to the stove and reheated to the soft-ball temperature, or try serving it softened as a decadent ice cream topping.