You may go to the fridge to find that your fudge is still really gloopy! This means that you didn’t get your fudge up to 116°c. The most common reason for fudge not setting is not bringing it up to the correct temperature. However, if you do, or you’re making a more traditional recipe like my Caribbean Rum Fudge, you might need these tips. Nearly all our fudge varieties are gluten-free. Once the sugar is incorporated, add the chopped chocolate, stirring until smooth. In a small saucepan set over low heat, melt the butter, then add the sugar. You shouldn’t have any problems setting this easy fudge recipe as it contains condensed milk. We do not recommend refrigerating the fudge as that will dry it out. Line an 8×8 or 9×9 inch square pan with foil (prefer a metal one), then lightly spray or butter, set aside. Once it has set, carefully remove and cut into squares. Step 5 – Cut the fudge: Pour into your tin and cool until it sets. Using a wooden spoon, beat the mixture until it thickens and appears dull in colour. Step 4 – Cool down: Remove from the heat and cool slightly (about 15 mins). Step 3 – Turn up the heat to medium and boil the mixture until it reaches 116°c (soft ball). On a low heat, stir until butter has melted and all combined. Add the condensed milk, butter, golden syrup and vanilla. Step 2 – Make the fudge: Pour the sugar and milk into the pan. Step 1 – Prep your tin: Butter and line your 23cm x 23cm square tin with baking paper. Lovely to give as a homemade gift, in little bags tied with string.

Really simple to make – a great first fudge recipe!.More predictable for setting as condensed milk is used.It sounds a lot fancier doesn’t it? Although did you know that the recipe actually comes from Scotland! The Kiwis named it Russian fudge (for reasons unknown).įudge is a lovely treat to make as gifts for friends on birthdays or Christmas – my Caribbean Rum Fudge is also really tasty! Fudge keeps really well if stored properly in a sealed container in a cool, dry place.Īn alternative homemade gift idea would be chocolate dipped honeycomb– so simple to make and also keeps for a long while! Why should I make Russian Fudge? In New Zealand, vanilla fudge is also known as Russian fudge. I can guarantee you that this recipe will do just that (it was tested 3 times after all!) From the boiling of the sugar to beating until its thick – I love it! Of course, using a sugar thermometer always makes it a lot more predictable and consistent in the results. This vanilla fudge recipe will leave you with a really soft fudge with yummy hints of vanilla.

Crumbly vanilla fudge recipe no gluten