Fabulous Fudge

Recipe by christie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 11mins
YIELD: 60 pieces
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Spray and line with non-stick baking paper, a 20 x 30 cm, quite deep (at least 4 cm) tin, or 2 smaller tins.
  • Place all ingredients, except the chocolate and vanilla, in a large heavy based saucepan and stir over medium heat until the butter melts and the sugar dissolves.
  • Bring to the boil and boil gently until it becomes very thick and changes colour to a dark caramel brown paper shade – about 6 minutes, to the soft ball stage, 116°C on a sugar thermometer.
  • Stir often to prevent it catching on the bottom – I find a silicon spatula the best gadget to stir with.
  • Remove from heat and stand until the bubbles subside.
  • Stir in the chocolate and vanilla until melted and smooth.
  • Pour into the prepared tin and smooth the surface.
  • Cool to room temperature (about 3 hours) then refrigerate until firm.
  • Cut into squares.
  • Store in an airtight container in the fridge for up to 6 weeks – if you’re lucky.
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