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Vanilla Fudge
Ingredients:
500g caster sugar.
2 x 170g cans evaporated milk.
4 tablespoons of milk.
100g butter, cubed.
1 vanilla pod, split.
Pinch of salt.
Extra butter for greasing.
Method:
-
Line an 18cm
shallow tin with silver foil. Grease
with butter.
-
Place sugar,
milk, evaporated milk & salt into a large
pan. Cook over a low heat, stirring gently
until the sugar has dissolved.
-
Once
dissolved, increase the heat to medium &
bring to the boil & cook stirring
continuously until the temperature reaches
110ºC
(238F) on a sugar thermometer or the soft
ball stage. *
-
Remove from
heat & add vanilla pod & butter. Do not
stir. Allow the mixture to cool.
-
Cool to
approximately 45C (110F), beat with a wooden
spoon until mixture thickens & it loses it's
gloss.
-
Pour into tin
& allow to cool. Once the mixture begins to
set, score squares with a knife.
*If you don't have a candy thermometer you can
use the soft ball method. Drop some of the
mixture into cold water, if it is at the soft
ball stage, it will form into a soft ball in the
water.
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