Vanilla fudge
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Makes 50 pieces
Ingredients
- 500ml double cream
- 500g light muscovado sugar
- 1 tbsp liquid glucose
- 1 tsp vanilla extract
Method
- STEP 1
Line a 20 x 20cm brownie tin with baking paper. Put the cream, sugar and glucose in a pan. Heat gently, stirring constantly, until the sugar dissolves, then turn up the heat and simmer, stirring regularly, until the temperature reaches 115-117C on a sugar thermometer (the soft ball stage). Take off the heat and stir in the vanilla.
- STEP 2
Pour into the lined tin then leave until cool and set. Cut into 50 little squares.
