Vanilla Fudge

Hey, I'm back again with another recipe. I don't know about you but in the battle between toffee and fudge, fudge always wins. I'm certainly no fudge expert, but this fudge is pretty darn delicious. It's creamy, buttery and smooth. Perfect! 

Vanilla Fudge

Ingredients:

250g/8oz soft butter 
1 tin (397g) condensed milk
175ml milk 
2 tbsp golden syrup 
800g/28 oz granulated sugar 
2 tsp vanilla extract 

Method:

1. Fill a small bowl or jug with ice cold water and put near the stove. Line a tin with greaseproof paper (I never measure my tins, but Nigella suggests approx 30 x 20cm/12 x 8 inch tin). 

2. Put all the ingredients apart from the vanilla in a big pan and bring to the boil, stirring all the time. 

3. Boil for 12 - 20 minutes (I boiled for the whole 20 minutes) until the mixture is golden and when a bit is dropped into water, it turns solid but still squidgy. 

4. Now remove from the pan and stir in the vanilla. Using an electric whisk, whisk for five minutes. Nigella says the fudge will have thickened to a peanut butter consistency, but mine was not quite that thick. 

5. Pop into your tin, smooth the top out a bit and put in the fridge to cool. I put mine in for a few hours and it firmed up nicely. Don't put it in for too long as it may go too hard. Cut into pieces and enjoy! 

xxx