really good vanilla fudge
350g double cream
250g thick glucose
375g white chocolate, cut into chunks
1 and a half teaspoons of vanilla extract
In a large saucepan, put the sugar, cream and glucose. Slowly bring to the boil on a very low heat. Keeping on a low heat to avoid burning, use a sugar thermometer to bring to the soft boil stage, about 114 degrees. When this is reached, turn off heat, give another gentle stir.
Straight away, in the microwave, melt the chocolate with the butter. Stir thoroughly, and gently stir into the sugar mixture. Also stir in the vanilla, although if making different flavours, this is when to add them.
Pour into a 10 inch by 7 (roughly) baking tray that has been lined with clingfilm. Allow to cool thoroughly, then cut. Delicious!
Pairs Well With
I took a patisserie course here in England, and this is the recipe we were given to use. I have varied the flavours, like using milk chocolate instead of white, or adding M & M's, or maple extract and toasted pecans, the possibilites are endless. I also made a few flavours and sold bags of this fudge at my farmers market stall. It also keeps for about 4 weeks.