A trip down memory lane: Cadbury’s finger of fudge, one of my favorite chocolate/candy bars when I was growing up. I think I liked them because they were affordable and small enough to satiate my sweet tooth. It was a sweet, crumbly, vanilla-“flavored” finger of fudge coated in “chocolate”.
Until now, I have never made vanilla fudge, but I wanted to make a batch to mix with the dark chocolate fudge as a gift for A’s mom for Mother’s day.
This fudge is so good, it’s ridiculous. It’s vanilla-ry, creamy, smooth, sweet and incredibly moreish.
To get the best flavor, I urge you to buy the best European butter you can afford. It will make all the difference.
SERIOUSLY SMOOTH AND CREAMY VANILLA FUDGE
makes 32 pieces, or one 20 x 10 cm (8 x 4 inch) pan
- 200 g (1 c) cane (raw turbinado) sugar
- 75 ml (5 tablespoons) full-fat (whole) milk
- 100 ml (1/3 c and 1 ½ tablespoons) sweetened condensed milk
- 50 g (3 1/3 tablespoons) European salted butter
- ½ teaspoon vanilla extract
1. Line a 20 x 10 cm (8 x 4 inch) loaf pan with greaseproof/parchment paper.
2. Place all of the ingredients into a saucepan and gently heat over the low-medium setting, stirring continuously
3. When the sugar has dissolved, increase the heat and cook on a rolling boil until the mixture reaches 115 C (240 F). Immediately turn off the heat and allow to cool for 5 minutes.
4. Fill a baking pan, large enough to accommodate the saucepan, with 1.25 cm (1/2 inch) cold water. Place saucepan into the water and stir mixture continuously with a spatula until it loses its gloss.
5. Pour the fudge into the prepared pan and smooth out. Let set in the fridge before cutting into 2.5 cm (1 inch) square pieces. Enjoy!