Necessary cookies are absolutely essential for the website to function properly. Store in an airtight container between layers of baking parchment in a cool place for up to a month. Using a large knife, cut the fudge into 36 small pieces. Gently peel off the lining paper and discard. To serve: Remove from the tin, by taking hold of the edges of the lining paper, and place on a board.
Spoon into the prepared tin, smooth the top and leave to cool completely. Use a spoon here as it makes it easier to gauge the texture. After this time the mixture will begin to thicken and lose its glossiness.īeat the mixture thoroughly with a wooden spoon to break down the sugary grains as much as possible until the texture changes from syrupy to grainy and then becomes thick. Leave to cool for about 15 minutes, stirring occasionally. Wait for the bubbles to subside a little and then stir in the vanilla extract and seeds, if using. If it forms a soft ball when rolled between your finger and thumb, the mixture is ready. If you don’t have a sugar thermometer, boil for about 10 minutes then drop a tsp of the mixture into a glass of cold water. Heat gently, stirring, over a low heat until the sugar has dissolved.īring to the boil and continue to boil, stirring occasionally to prevent sticking, until the mixture reaches 116☌ on a sugar thermometer. In a large saucepan, put all the ingredients except the vanilla extract and seeds in a large saucepan. Line an 18cm square tin with baking parchment.
Vegan vanilla fudge professional#
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