Easy vanilla fudge

  • Petit four
  • Makes 20
  • 20 minutes
Not yet rated

Sally’s vanilla fudge is rich, creamy and seriously addictive. Quick and easy to prepare, the addition of aromatic vanilla takes this simple fudge recipe to a whole new level.

First published in 2016

Sometimes simple recipes need a little boost, and I think aromatic vanilla does just that to a simple fudge recipe. Two whole vanilla pods may seem like a lot, but the flavour and aroma they give is incredible. Don't be tempted to substitute for vanilla essence, this is a synthetic flavouring and really won’t have the same depth of flavour as the real thing. I save up all the empty vanilla pods (once the seeds have been meticulously scraped out) and dry them out so that I can blitz them up to make vanilla sugar, a great addition to cakes, biscuits and even Chantilly cream.

Ingredients

Metric

Imperial

Vanilla fudge

  • 300g of caster sugar
  • 170g of evaporated milk
  • 50g of butter
  • 100g of golden syrup
  • 2 vanilla pods, scraped

Method

1
Line a 16cm square tin with baking paper
2
Combine all the ingredients in a large saucepan. Place over a low heat and gently melt the ingredients together, before increasing the heat and cooking until the mixture reaches 116°C on a sugar thermometer
3
Once it reaches this temperature, remove from the heat and leave to cool slightly before beating with a wooden spoon until it loses its shine
4
Pour into the lined tin and place in the fridge to set for at least 1 hour. Once set, cut into squares to serve
First published in 2016

After a five-year stint in the kitchen at two Michelin-starred restaurant The Ledbury, Sally is now head chef at The Harwood Arms in London.

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