I love making vanilla fudge almost as much as I enjoy eating it and this recipe always goes down well at parties and special occasions. It’s not something I make often these days as I can’t justify making more than a couple of batches over the festive period and eating too much of it will definitely cause me to go up a knicker size!
When the children were younger and had birthday parties, I always made a batch then too, which went down well with both the children and the parents alike…Although the exceedingly high sugar content in the fudge probably caused children to bounce off walls once they got home.
This recipe makes approximately one kilogram of vanilla fudge, which is plenty because believe me a little goes a long way. Coming up to Christmas I always make one batch for the family and another one or two batches for friends and for people who we would like to give a little something to.
When giving it as a gift, I wrap it as neatly as possible in parchment paper, secure it with a piece of narrow ribbon or a piece of natural twining and pop it into a small gift bag. It never fails to impress.
Word Of Warning…
This Vanilla fudge is bad! If not consumed with care it will add inches to the waist line and it will rot teeth…Which is why I limit fudge making to Christmas and special occasions.
Make sure you have all of your utensils ready at hand before starting to follow this recipe for vanilla fudge. You will need:
- Large, heavy bottomed saucepan (4 liters at least).
- Small cup or bowl of cold water.
- Pastry brush.
- Sugar thermometer or another small bowl of cold water.
- Wooden spoon.
- An eight inch baking tin lined with baking parchment.
- Time (you can’t rush making fudge and you need to be hands on).
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