After eleven attempts, I’ve finally figured out how to make fudge which keeps my family happy. Unlike the rest of the universe, they don’t want hard, crumbly fudge. They want soft, silky, melt-in the-mouth fudge, which is firm to touch, but halfway in texture between cream and cake.
The most important thing I’ve learnt is this: fudge making is about gentle handling and calmness, and if you can relax and work peacefully, the whole process will be much easier. It’s something that really can’t be rushed – the sugar needs to be melted very slowly in order for the crystals to dissolve completely, the mix needs to be boiled over the lowest possible heat, and the beating needs to be done at the minimum setting on your mixer to ensure the fudge candies with the smallest possible crystals (thereby ensuring a smooth texture).
Here is a recipe for a creamy vanilla fudge. It tastes astonishingly like a good vanilla milkshake. The methodology is essentially the same as the chocolate fudge recipe, except that this makes a lesser amount, so you might wish to set it up in a smaller pan. In my opinion, the key to successful fudge doesn’t lie with the ingredients, but rather with the handling of the candymaking process. Remember – gently does it.
- 2 cups sugar
- 1 cup heavy cream (35% fat)
- 1 Tbsp glucose or corn syrup
- 45g (1.5oz) unsalted butter, chopped into small pieces
- 2 tsps vanilla extract
- seeds scraped from half a vanilla pod (optional)
1. Combine the sugar, cream and glucose syrup in a medium sized saucepan. Calmly, over a low heat, stir the mixture until the sugar is dissolved and the spoon no longer feels like it’s running over grit at the bottom of the pan. This can take several minutes. Try to dissolve the sugar completely before the mixture boils.
2. With a pastry brush dipped in hot water, brush the insides of the pan to wash down any sugar crystals (if you don’t do this, these crystals can cause the fudge to go grainy later). Use as little water as you can. When the mixture boils, stop stirring and clamp a candy thermometer onto the side of the pan, making sure it doesn’t touch the bottom.
3. Allow the pan to boil without stirring, over a medium-low heat, until the temperature reaches 238F (which is one notch below the “Soft Ball” mark on my thermometer). This can take up to 10 minutes – you might need to turn the heat up a little bit, but resist the temptation to turn it up too high, or you’ll ruin the fudge. You want to keep the mixture at a rolling boil but with the smallest amount of heat you can get away with. Keep an eye on the pan to make sure it doesn’t boil over.
4. When it reaches 238F, place the pan on a heat proof surface to cool, leaving the thermometer in place. Add the butter, vanilla extract and (optional) vanilla seeds, but do not stir. Breathe and stay calm. Get a cup of coffee and unstack the dishwasher while you’re waiting for the fudge to cool.
5. When the temperature reaches 120F, check to see if a slight skin has formed on the mixture, under the melted butter. If so, scrape the fudge , butter and vanilla into the bowl of a stand mixer (if not, allow to cool a little longer). Mix at a very low speed, pausing occasionally, until the fudge “sets up”. The mixture undergoes a chemical change – it starts off sticky and similar to pulled toffee and seems to do nothing for a while in the mixer, then suddenly, in an instant, it changes – losing its gloss and becoming more granular and dull in colour. Here are photos of the fudge before and after it has “snapped”, to give you some idea of what I’m talking about. Interestingly, when the fudge does snap, it also releases heat (as a result of the chemical reaction), so the mix in the bottom photo was quite warm and tacky to touch (as opposed to gooey and sticky, which is how it was prior to mixing).
6. Tip the fudge into a buttered pan and work it in with your hands. When it has cooled slightly, score or cut into small pieces. It can take several hours to set completely.
Fig Jam and Lime Cordial 
great post … looks really delicious .. Laila
Many thanks, Laila!
Celia
thanks for another recipe that gives the gastronaut inner peace and tranquillity just before that tsunami of a sugar rush from the fudge.
Zen and the art of fudge, gotta be a book in it.
I miss not being able to drop by and dine; it is an extraordinary experience from start to finish.
Cheers Moo {:0)
You’re psychic, Moo, this post was almost called “Zen and the Art of Fudge Making”. If I find a way to ship fudge, I’ll send you some.
I’m shaking right now from the sugar hit – been tasting a new fudge I made this morning, with origin chocolate from Cuba. As you do.. :)
C xx
If not “Zen and the art” maybe something along the lines of I Ching.
When the gloss is gone goodness can enter…
Wow an express post bag full of chocolaty goodness is a glorious way to start the day. Thank you for the generous present. I have ripped open the bag and chopped up some pieces so the whole office can share in the treat.
Really an excellent fudge, zero graininess, a sweet almost honey start and a really clean vanilla finish.
Something to be nibbled on rather than gobbled.
I will savour it for days maybe even weeks.
Thanks Moo
Hey love, I’m just glad it got there in solid form and not crumbs! Make sure you share with the Beautiful Jane and small boy..and watch your sugar levels. Honestly, I’m still buzzing from all the “tasting” I did yesterday.. :)
Cheers, Celia
Celia,
If I didn’t know you as the industrious, honest, little ratbag that you are, I’d swear you cut and pasted these photos from a food magazine. Everything you make is a work of art!
JuliaB
Thanks Jules! They were actually taken in my backyard – the lighting inside the house is hard to work around. Glad you liked them!
Hi, Just came across your site and it is wonderful. I especially like this very detailed description of making fudge. It describes nearly eactly what I went thru to get a smooth yet firm fudge.
Thanks for sharing the photos too. I’ve added a link to this post from my own … hope that is ok.
Thanks for doing that, Gillian! The fudge nearly made me pull my hair out, but it’s so rewarding when it finally works. I’ll check out your site now.. :)
[…] Fig Jam and Lime Cordial have some excellent photos of the process and an indepth description in this post. […]
Wow, this is a gorgeous recipe. I am in the process of “having a coffee and unloading the dishwasher.” I think I am going to have to go for a quick stroll so I don’t fret over the pot. It looks delicious (the vanilla pods are essential!) and the recipient of this gift is one lucky girl!
Thanks Zom! I hope your girl enjoys the fudge. It’s funny, but reading your comment, I found myself fretting over the pot with you. I hope you’re finding it a gentle and enjoyable process.. :)
Celia
im making your fudge recipe now,looks and smells delicious like vanilla milkshake.cant wait to try it when it sets!
Fantastic, Michelle, thanks for letting me know! Hope it sets up well – don’t do what I did and make yourself sick eating it. :)
This looks beautiful and I love the instructions telling me to be CALM. It has to be the most soothing recipe I’ve ever read. I’ll be trying it out this week!
Aaah, that makes me happy, thank you Bunny! My initial attempts were so stressful and it really wasn’t until I slowed down that the fudge finally worked. I was hoping to convey that mindset! :)
I’m trying to be calm, but it’s very hard! The pan has been cooling now for 20 minutes, and it’s only down to 150C, even though it is freezing (snow here today!). I’ve made myself a sandwich and am making a cuppa. Must. Stay. Calm.
:o)
Or even 150F! Centigrade is a hard habit to break!
Hi! I’ve never made fudge before but this was totally the recipe to try! On behalf of the world, I’d like to thank you for dedicating yourself to the improvment of the taste and texture of fudge and creating a standard to which the world must now strive to match etc etc etc hehe = )
thanx a bunch!!!
Hahaha…so glad you enjoyed it! Thanks for letting me know! :)
I found this recipe after googling fudge. It is perfect! Thank you!
I’m glad it worked – thanks for stopping by, Mary! :)
Thanks for the plain and simple instructions. I was so dismayed going from site to site reading some “chemical reaction” bacground on how to make fudge. Your instructions were simple and so very detailed that I now can try to make non-gritty fudge (I’m an expert at the gritty fudge) . THANKS!!!
Rose Anne, thanks for stopping by, and I hope the fudge works out for you! It is a tricky process, but such a treat when it’s successful! :)
This is like heaven in my mouth, holy liftin. I just made this and it was so relaxing and now I have my wonderful payoff! Thanks for sharing this delicious recipe!
Thanks for letting me know, Annie! Glad you enjoyed it! :)
Just a suggestion do not start this recipe at midnight……You will be up for awhile
Good tip, Mike. My patience is pretty poor then too, and you need that for good fudge.. :)