My daughter has a newfound love for fudge.
She is a very healthy eater overall – she eats loads of fruits, is not afraid of green food and is very active, and so I decided to indulge her.
But things didn’t go smoothly at first. I burned two batches. Yes, I can be incredibly impatient. I admit it. At one point, my husband took over and helped stir. I thought that would help but alas, we stirred at the wrong time and end up with SAND.
Seriously, we made flavored sand.
Now, I always thought that I was a pretty experienced cook, but truth be told, I do not have much experience making candy with the exception of this candy. But that didn’t really count because my daughter had just learned to make the perfect cashew brittle at candy camp…and so we had a bit of an advantage.
After making fudge a few times, I can now say that I feel confident. For me, the keys were finding a temperature “sweet spot” where the fudge simmered gently so to avoid burning and it also really helped to find a recipe that includes corn syrup, which may sound like a bad idea, but in this situation it is not. The use of corn syrup prevents crystallization of the sugar, giving you a nice and smooth fudge.
A candy thermometer is needed for this recipe.
Read more tips about making fudge over at AllRecipes.
Fudge typically makes me think of the NJ Boardwalk during the summer time but one look out of the front window and I’m back to reality!
Spring, spring, please get here quickly!!
Source: very slightly adapted from Martha Stewart
classic vanilla fudge
- 1 tablespoon butter plus more for greasing pan
- 3 cups granulated sugar
- 1.5 cups heavy cream
- 1/4 cup light corn syrup
- 1/4 teaspoon salt
- 1 tablespoon vanilla
- Equipment needed: candy thermometer
Line an 8x8 pan with foil or parchment paper, then grease and set aside
Set a medium sized heatproof bowl over a wire rack, and add 1 tablespoon of butter and vanilla extract. Set aside
In a large heavy-bottom pot, add sugar, heavy cream, corn syrup, and salt.
Heat over medium-low heat, and stir to combine until the sugar has melted (about 10 to 15 minutes)
Raise heat until the mixture reaches a very gentle simmer and insert a candy thermometer.
Continue to heat without stirring until the mixture reaches 238F, the soft ball stage.
While the mixture is cooking, wash down the side of the pot to prevent crystallization.
When the mixture reaches the target temperature, immediately transfer the contents to the heatproof bowl containing the butter and vanilla. Do not scrape sides or bottom of pot.
Allow the mixture to cool undisturbed until it reaches 110F - do NOT stir.
After the mixtures has cooled (about 1.5 hours), begin stirring with a wooden spoon until it thickens and loses its gloss (10 to 15 minutes)
Immediately transfer to prepared pan, smooth top with spatula or back of a spoon, and let it rest on the counter for at least another hour before refrigerating.
Refrigerate for at least 8 hours or until set, remove paper or foil, and cut into 64 square pieces.