Vanilla and walnut fudge is irresistibly soft, creamy and sweet and can be prepared quickly and easily on the hob without the need for a sugar thermometer.
Similar to rum and raisin fudge, it makes a perfect treat for special occasions, a tasty gift for family or friends or you could simply make it for yourself.
This easy fudge recipe is sufficient for an 18cm square tin.
If you are looking for other homemade gift ideas you may also like to try chocolate dates with crystallised ginger or chocolate rum truffles.
Ingredients
- 285g condensed milk
- 300g muscovado sugar
- 90g butter
- 2 teaspoons vanilla essence
- 50g walnuts
Equipment
In addition to common kitchen equipment you will need an 18cm square tin, or equivalent size.
A sugar thermometer is useful but is not essential. If you don't have a sugar thermometer, fill a small bowl with cold water ready to carry out a soft ball test after boiling the fudge.
Before starting this recipe
As musovado sugar tends to clump together, run it through your fingers and break up any lumps to ensure the sugar crystals are separated.
Break the walnuts into pieces.
Line a 18cm by 18cm tin with non-stick lining paper. There is no need for the tin or the paper to be greased or oiled as the fudge will not stick to the paper.
Fill a small bowl with cold water ready to carry out a soft ball test.
How to prepare
Place the butter, condensed milk, sugar and vanilla essence in a saucepan.
Heat gently (do not boil vigorously at this stage), stirring all the time until the butter has melted and the sugar has dissolved.
Bring to the boil and then boil vigorously until the fudge is cooked (about 5 to 10 minutes) stirring continuously so that the ingredients do not stick to the pan. If you have a sugar thermometer heat to a temperature of 115oC.
If you don't have a sugar thermometer check the fudge is cooked by carrying out a soft ball test. Drop a small amount into the bowl of cold water. If the mixture sets and forms a ball which can be squashed between your fingers then the fudge is ready. If the mixture does not form a ball then cook for a little longer and check again. If the mixture forms a hard ball which is difficult to squash then unfortunately it is overcooked.
Remove from the heat and leave to cool slightly for about a couple of minutes. If you are using a sugar thermometer leave the mixture until it has cooled to 110oC.
Add the broken walnuts and then beat with a spoon for until the mixture has thickened and is dull in colour (around 3 to 5 minutes).
Transfer the vanilla and nut fudge to the lined tin and press into place with the back of a spoon.
Leave the fudge to cool and then chill for about an hour to set.
Remove from the tin, discard the paper and cut your vanilla and walnut fudge into small squares or rectangles.
Store the fudge in an airtight container where it will keep for up to a couple of weeks.
Other easy no bake recipes
- Chocolate dates with crystallised ginger1 Hours 5 Minutes
- Homemade chocolate rum truffles (vegan rum truffles)2 Hours 25 Minutes
- Chocolate date and nut bars (no bake)1 Hours 20 Minutes
- Rum and raisin fudge1 Hours
Vanilla and walnut fudge
Equipment
- 18cm square tin (or equivalent size)
Ingredients
- 285 g condensed milk
- 300 g light muscovado sugar
- 90 g butter
- 2 teaspoon vanilla essence
- 50 g walnuts
Instructions
- Place the butter, condensed milk, sugar and vanilla essence in a saucepan. Heat gently, stirring all the time, until the butter has melted and the sugar has dissolved.
- Bring to the boil and then boil vigorously until the fudge is cooked (5 to 10 minutes) stirring continuously. If you have a sugar thermometer heat to a temperature of 115oC. If you don't have a sugar thermometer you can check the fudge is cooked by carrying out a soft ball test. Drop a small amount of the mixture into a bowl of cold water. If the mixture sets and forms a ball which can be squashed between your fingers then the fudge is ready.
- Remove from the heat, leave to cool for a couple of minutes.
- Add the broken walnuts and then beat with a spoon until the mixture has thickened and is dull in colour (about 3 to 5 minutes).
- Transfer the fudge to the lined tin and press into place with the back of a spoon.
- Leave the fudge to cool and then chill for about an hour to set.
- Remove from the tin, discard the paper and cut into small squares or rectangles.
- Store in an airtight container for up to two weeks.
tianna
I love how dark the muscovado sugar makes this fudge a must have for any holiday tray