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Easy vanilla fudge recipe karo syrup4/23/2024 ![]() ![]() Pour the mixture into the prepared tin and leave it to set for a few hours. This final stirring is about breaking up clumps of sugar so the crystals aren't big - if they are big, the fudge will feel grainy. Stir the mixture vigorously for a few minutes - it should feel a bit thicker and lose some of its shine. The amount of salt to add is entirely a matter of taste, anything between half a teaspoon and 2 teaspoons will do the job. Line a small square roasting tin (mine is 19cm (7.5 inches) square) with greasproof paper - a few dabs of butter on the bottom of the tin will help stop the paper from moving about. When you've reached soft ball stage, leave the fudge to cool down to less than 110☌ (230☏). Otherwise put the pan back on the heat and cook it a little more then test it again. If it forms a ball that you can squeeze, the mixture is at the 'soft ball' stage and is ready. After a few seconds, scrape the mixture out of the glass with your fingers and roll it between your finger and thumb. Take a spoonful of the mixture and drop it into the glass of cold water. Keep cooking until the thermometer reads 116☌ (241☏). Combine sugar, cocoa evaporated milk and corn syrup together in saucepan and cook over medium heat, stirring constantly until the mixture begins to boil. Stir the mixture constantly until you can feel the sugar has all melted. Add the sugar, cream and syrup and turn up the heat to medium. Melt the butter in a large pan on low heat. A digital or traditional jam (candy) thermometer is also useful. There's nothing to prepare really, but make sure you have a glass of cold water handy for testing whether the fudge mixture is cooked enough. Many recipes use condensed or evaporated milk, but this one doesn't - nor does it add chocolate, nuts, berries or kale, it's just basic and delicious fudge. Fudge - sweet, buttery and creamy - this basic fudge recipe is luxurious, not too sweet (is there such a thing?) and completely addictive. ![]()
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