Wonderfully creamy, this easy vanilla and white chocolate fudge recipe makes a fantastic petit four or edible gift, and is sure to satisfy even the most sweet-toothed. Geoffrey Smeddle's fudge recipe, developed originally for the Sunday Herald, includes store cupboard ingredients and will keep well in an air-tight container for a few days.
Geoffrey Smeddle, proprietor and chef of The Peat Inn in Fife, started his career working for Herbert Berger at The Café Royal and for Christopher Galvin in London. He then sealed his reputation as one of Scotland’s top chefs by opening Terence Conran's Etain, in Glasgow.
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To start this simple fudge recipe, grease a 18-20cm square tray with a very light film of vegetable oil
Place the milk, sugar and butter in a saucepan and warm slowly on a low heat so the sugar and butter dissolves. It is important to stir constantly during this process and keep the mix off the sides of the pan to avoid crystallisation on the sugar
1 can of evaporated milk
680g of caster sugar
225g of unsalted butter
Once dissolved, add the vanilla extract, then bring the mix to the boil and cook until it reaches 112˚C, using a sugar thermometer to gauge the temperature. Continue to cook while stirring until the mixture looks similar to thick bubbling lava. CAUTION: This is extremely hot
1 dash of vanilla extract
While the mix is cooking, break the chocolate into very small pieces and place them in a metal bowl
170g of white chocolate
Once the mixture reaches the correct temperature and texture, remove from the heat and pour over the white chocolate
Using a heat-proof spatula, stir the fudge mix well until the chocolate has dissolved and is well incorporated. Continue to stir until the mixture starts to cool, thicken and goes from shiny to matte in colour
Pour the fudge mix into the greased tray and allow it to cool at room temperature – do not refrigerate
Once cool, turn the fudge out on to a chopping board, cut into cubes and place in an airtight container until needed
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