Description
This classic fudge recipe delivers a rich, creamy, and buttery treat with the perfect balance of sweetness from muscovado sugar and condensed milk, infused with a hint of vanilla bean. Smooth, melt-in-your-mouth texture is achieved by careful cooking and cooling, making it an irresistible homemade confection.
Ingredients
Scale
Fudge Ingredients
- 125g salted butter, plus extra for greasing the tin
- 397g can sweetened condensed milk
- 460g light muscovado sugar
- 150ml whole milk
- 2 tsp vanilla bean paste
Instructions
- Prepare the Tin: Butter and line a 20cm square cake tin with baking parchment to ensure the fudge can be easily removed once set.
- Combine Ingredients: In a large saucepan over low heat, add the butter, condensed milk, muscovado sugar, and whole milk. Stir continuously until the sugar is fully dissolved to prevent graininess.
- Cook to Temperature: Increase the heat and bring the mixture to a boil. Allow it to bubble for 10 minutes, stirring constantly, until the mixture reaches 115°C (239°F) on a sugar or probe thermometer. This precise temperature is critical for ideal fudge texture.
- Cool Slightly: Remove the pan from heat and let the mixture cool down to 110°C (230°F). Cooling carefully stabilizes the sugar crystals before beating.
- Add Vanilla and Beat: Stir in the vanilla bean paste, then beat the mixture using a stand mixer or electric hand whisk until it cools to about 60°C (140°F). This beating process helps to break up large sugar crystals, resulting in a smooth, matte-textured fudge.
- Pour and Set: Spoon the thick fudge into the prepared tin and press down with a spoon to smooth the surface. Allow it to set completely at room temperature.
- Cut and Store: Once set, cut the fudge into squares. Store in an airtight container where it will keep for up to three weeks.
Notes
- Using a sugar or candy thermometer is essential to achieve the correct consistency.
- Continuous stirring during cooking prevents burning and uneven texture.
- Be careful not to over-beat the fudge once cooled, as it may become too hard.
- If muscovado sugar is unavailable, dark brown sugar can be used as a substitute for similar flavor.
- Ensure the fudge is completely cool before cutting to retain clean squares.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: British
Keywords: classic fudge, homemade fudge, muscovado fudge, creamy fudge, easy fudge recipe, vanilla fudge
