Vanilla and walnut fudge
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. It makes a perfect treat for special occasions, a tasty gift for family or friends or you could simply make it for yourself.
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.
Nutrition
Calories: 62kcalCarbohydrates: 9gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 6mgSodium: 21mgPotassium: 35mgFiber: 0.1gSugar: 9gVitamin A: 62IUVitamin C: 0.2mgCalcium: 23mgIron: 0.1mg
Tried this recipe?Let us know how it was!