Start by preparing and getting everything ready to go (i.e.If you don’t have brown sugar, add 3-4 tbsp of molasses to granulated sugar then measure again. In the UK, dark muscovado sugar is delicious, In the US, dark brown sugar would work. Here in the Netherlands, the color is dark brown, almost like chocolate. I love the caramelly flavor of brown sugar, so I use the darkest I can find. It’s the holiday season after all! And a little goes a long way. The salt balances the sweetness of the fudge, you’ll need it! Essential Ingredientsįor this fudge, you’ll need brown sugar, sweetened condensed milk, regular whole milk, butter, salt, and vanilla. It should form a soft, malleable ball between your fingertips. Let it sit for around 30 seconds, then using your fingers, lift it out of the water. Once the fudge has been boiling for a good amount of time, take a small spoonful and drop a tiny bit of the mixture into the glass. Just a nice, cold glass of water that you could see yourself sipping during a hot summer day. What you’ll need is a glass filled with ice and a little water. However, if you’d like to try without one, it’s not impossible – you can use the cold-water test. Because candy-making is rather precise, a thermometer gives you the best, most accurate results. If you want to make homemade fudge, I would recommend investing in a candy thermometer. it should reach 100 C when the water is boiling.

To check, bring a pot of water to a boil, then place the thermometer in. Correct temperature: Make sure your candy thermometer is correctly calibrated and reads the correct temperatures.Too low of a temperature could result in a fudge sauce rather than perfect squares, or a brittle toffee. But as a first-time fudge maker, a candy thermometer helps you get the right temperature so that the fudge will set properly.

You can get around using a candy thermometer using the soft ball test (see below). Fudge is all about boiling sugar for an extended period of time, and a heavy-duty pot prevents the sugar from burning.

Medium-large heavy-duty saucepan: To make this recipe, you need a big, heavy-duty saucepan.

But as a self-proclaimed perfectionist, attaining the perfect texture and flavor wasn’t quite as easy as I had hoped, and it took many (many) batches to perfect the recipe.įudge is tricky, but it’s not impossible to master once you get the hang of it, and I’m here to share my insight so that you can get your fudge recipe right. When I returned back home, I was keen to reproduce what I had sampled during my trip. A small piece should have sufficed, yet I kept pulling square after square from the bag until it was empty. The texture was firm yet creamy, and very sweet. Syrupy liquid poured atop a work surface, and metal scrapers used to work the fudge into the perfect consistency, and eventually shape. I cannot recall the name of the store now, but I can recall witnessing the birth of fudge firsthand. Shelves and shelves of colorful bitesize pieces, some circle-shaped. Many years ago, on a trip to Edinburgh, I found myself in a fudge shop: a kid in a candy store, literally.

Vanilla caramel fudge recipe