Vanilla fudge

Hello everyone, Monday is here again and I hope your first Sunday of Advent was wonderful.

Now there are less than 4 weeks left till Christmas time… the countdown has begun.

Today’s temptation is delicious vanilla fudge, and for me there is no Christmas without fudge. These treats have a rich vanilla flavor, and they are quite sweet, but it’s Christmas!

They also make a lovely gift, who wouldn’t be thrilled to receive a box of homemade vanilla fudge..?

Here is the recipe, enjoy.

Vanilla fudge

• 3 cups (675 g) superfine or caster sugar*
• 1/3 cup + 2 tablespoons (100 g) butter
• 2 tablespoons corn syrup
• 1 cup + 1 tablespoon (250 ml) heavy cream
• 3/4 cup + 1 tablespoon (100 ml) sweetened condensed milk
• 2 vanilla beans
• 1 3/4 oz. (50 g) white chocolate

* I use superfine sugar here, it melts more quickly and it makes it easier to avoid a grainy fudge. If you can’t fine superfine sugar just use regular, but remember to stir very well.

Put all the ingredients except the white chocolate into a pan, place on a low heat until the sugar dissolves, about 10-15 minutes.

Turn up the heat to high and boil until the color is a nice golden caramel, stirring continously.

The caramel is done when a sugar thermometer shows 248 ˚F (120 ˚C).

Remove the pan from the heat and pour the caramel into a mixing bowl.

Beat on low speed for a few minutes.

After 2 minutes of beating, add the white chocolate. Continue beating until the mixture thickens slightly.

Pour the mixture into a lined, quite small baking pan. Press the fudge down into the corners and smooth the surface.

Leave to cool sightly, then cover with plastic wrap and refrigerate for a few hours before cutting into squares.

Vanilla fudge can be stored in an airtight container in the refrigerator for several weeks.

That’s it for now, I wish you a great day!

Hugs from me to you.