Vanilla fudge

Name: Vanilla fudge
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 450 g (1lb) caster sugar; 125 mL (4fl oz) semi-skimmed or whole milk; 397 g tin condensed milk; 1 tsp. salt; 1 tsp. vanilla extract

This vanilla fudge-like treat lasts for ages

By The GH Kitchen TeamPublished: 02 July 2012

Jump to recipe

Serveware, Cuisine, Dishware, Food, Tableware, Ingredient, Drinkware, Teacup, Cup, Liquid,

Preparation Notes: plus cooling

Serving notes: Makes 45 squares

Advertisement - Continue Reading Below

Prep Time:

20 mins

Cook Time:

15 mins

Total Time:

35 mins

Ingredients

450 g (1lb) caster sugar
125 ml (4fl oz) semi-skimmed or whole milk
397 g tin condensed milk
1 tsp. salt
1 tsp. vanilla extract

Directions

1. Step 1
  Line a rough 15cm x 24cm x 4cm (6in x 9½in x 1½in) roasting tin with baking parchment. Heat sugar and milk over medium-high heat in a heavy-based pan, stirring occasionally to help dissolve the sugar (about 2min). When it has, stir in the condensed milk and salt, and heat until bubbles appear around the edges of the pan. Bubble for 7-8min, whisking constantly to avoid the mixture scorching - it should be a light butterscotch colour.
2. Step 2
  Take the pan off the heat, add the vanilla and beat with a whisk for exactly 2min (you will see the mixture thicken slightly). Quickly and carefully empty into the prepared tin. Smooth the surface.
3. Step 3
  Set aside for 5min, or until just hardened. Then lift out of the tin using the baking parchment, and mark into 45 squares (cutting halfway down into the tablet). If the mixture sticks to the knife, let the tablet set for another minute. With the help of the baking parchment, return tablet to the tin and leave to cool completely.
4. Step 4
  To serve, break the tablet into its marked squares. Any leftover tablet will keep in a tin or paper bag at room temperature for up to two weeks.
  
  Video: How to prepare a vanilla pod

Get ahead

Prepare to end of step 3 up to a week ahead. Once solid, wrap the tin in baking parchment (it doesn't need to be airtight) and store at room temperature. Break into squares to serve.

Per Serving:

Calories: 70
Total carbs: 16 g
Sugars: 16 g
Total fat: 1 g
Saturated fat: 1 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time