Best melt in the mouth vanilla fudge recipePosted by Fiona Nevile in Christmas, Desserts, Sweets and Candy | 18 comments
Danny loves fudge. A few weeks ago he bought some fudge in Newmarket. It was inedible, chewy, tasteless stuff. Danny has a sweet tooth and a passion for cheap sweets and even he couldn’t get beyond the first mouthful and threw the rest away.
Somewhere in the back of my mind I remembered making fudge as a child – or rather watching my mum making fudge. We used to make sweets as Christmas presents individually wrapped in cellophane like little jewels.
I trawled the internet for recipes – there were millions of them but this one by Nick Dudley-Jones caught my eye. The recipe had been passed to him by a Pastry World Cup winner and Grandmaster Chocolatier.
This fudge is made using double cream – and beware it is totally moreish. Where this recipe differs from most is that the fudge is beaten as it cools. The results are spectacular a true melt in the mouth fudge. In fact this is the best fudge that I have ever tasted.
Making fudge can be a messy business so use a long handled wooden spoon and stand well back from the saucepan during the stirring stage as it is apt to spit in a gloopy sort of way.
Danny and my mum spent quite some time ‘admiring’ the gate side stand/sampling the fudge on Boxing Day. I give away free samples to tempt fudge lovers to buy a small bag.
Next project is home made toffee. Any one got a good recipe out there?
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oh dear! I must have done something let the sugar totally dissolve followed all the instructions. Any idea what I did wrong? wrong! Mine turned out grainy.
I came across this website purely by accident and boy am I glad that I did! I now know exactly what to make as a surprise for my Christmas guests. Many thanks for posting 🙂
OH MY WORD! This is the best fudge recipe!! I made it for my friend for her birthday and she has devoured the lot. The taste and texture are out of this world. i used a sugar thermometer and took it off the heat when it hit soft ball on the thermometer. Then I made sure to follow the beating instructions.
Anyone tried adding anything to this recipe? I wonder if this is a good base recipe? could leave out white chocolate and put dark chocolate and orange in it instead. or some other flavouring … Baileys?
Hi mrsb85, i was wondering the same thing! Am wanting to make some as little christmas gifts but i need to know how far in advance i can make it!
Ooops many apologies mrsb85 and wiggle_pink. I’ve been chained to my sewing machine!
As the fudge contains cream it doesn’t keep for ages – it’s perfect for 10 days so has to be made quite close to Christmas. I’d also advise keeping it in the fridge.
I was wondering once you have made this how long does it keep for?
Just made a batch of this and it is cooling.
I wondered if you have you tried any variations ?
I was thinking of adding rum soak raisins to the next batch
Ps it tastes good hot ……..
I know it’s a while since you asked for a toffee recipe but this one is definately worth a try!
Grandma’s stickjaw toffee
7oz condensed milk
8oz soft brown sugar
8oz golden syrup
Melt the butter in a large saucepan. Add the sugar and syrup and heat gently to dissolve the sugar. Stir until it boils then add the condensed milk. Boil steadily for about 20 minutes, stirring all the time with a wooden spoon. It will thicken and go a medium ‘oak’ colour. It is ready when it reaches the soft ball stage- drop a small amount into a saucer of cold water and it should form a soft, round ball. Pour quickly into a greased tin (11” x 7”). Leave to set and get completely cold before breaking into pieces.
I’ve also made it using evaporated milk instead of condensed milk with equally good results.