Once your mix is smooth, you want to turn up the heat to a rolling boil.Allow this to bubble away with gentle stirring for approximately 15 minutes.The mix should begin to thicken under your spoon.It should take around 2 hours but I tend to leave this overnight. Now, you can either pop your fudge into the refrigerator to chill or leave it to set at room temperature.I like to use the back of the spoon as best I can to achieve a smooth surface on top. At this stage, you want to add your mix to your square baking tin and smooth it out to cover all the edges.It will begin to look matte and resemble what you would consider fudge at this stage. Then, you want to put in some real arm work and mix, mix, mix with your spatula or wooden spoon until the mix really thickens and loses its sheen.It should begin to form a skin in that time. Remove your pan from the heat and allow the mix to cool for around 5 minutes.If when you remove it from the water, you can form a soft ball with your fingers, you are done! So, grab a glass or bowl of cold water and after around 10-15 minutes of boiling, let some of the mixture drop into your water. Use a baking thermometer to check the readiness of your fudge, you are looking for this to reach approximately 115☌.įor those of you (myself included) that do not have a baking thermometer to measure the temperature, we are instead going to check for the soft ball stage.The mix should begin to thicken under your spoon. Once your mix is smooth, you want to turn up the heat to a rolling boil.Īllow this to bubble away with gentle stirring for approximately 15 minutes.Stir gently until all the ingredients have melted and you can no longer feel the sugar grains under your wooden spoon/spatula.Add your 400g caster sugar, 150ml whole milk, full tin of condensed milk, 25g unsalted butter and 2tsp vanilla to your saucepan and place on a low heat.Total time: 2 hours 30 mins (plus 2 hour rest time) Ingredients Go Green: Add a little variety to your plate of fudge and use green food coloring for half of the batch.If a really basic fudge recipe if what you’re after, then make sure to look below! Overview Festive and a treat to the eye, this Vanilla Peppermint Fudge would make a great addition to any Christmas plate and would make a great gift, too. I was surprised by how quickly I made this fudge and how delicious the result was. My need for fudge trumped his need to eat yet another candy cane. So don’t judge me that I had to pry a candy cane out of my little boy’s hand in order to make this fudge. When he’s not chucking the Christmas ornaments on our tree across the room he can be found hiding in a corner with both hands full of candy canes and a red stained mouth that condemns him of his crime. The culprit? My sixteen month old son, who is appropriately nick named “King Kong” for his destructive capabilities. The bottom half of our Christmas tree is suspiciously missing all of the candy canes. Unless one of those ingredients is candy canes…which in our house, are a hot commodity. This creamy Vanilla Peppermint Fudge only requires five ingredients which, in theory, should be easy to come up with.
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