Vanilla Fudge

Who doesn’t enjoy a piece of fudge? There are various recipes available but this one from BBC foods is particularly delicious.

  1. There is no specified recipe for the purpose of this year’s show.


450g golden castor sugar

400g double cream

50g butter

1 tbs glucose syrup

1 tbs vanilla bean paste


Line a 20 cm x 20 cm baking tin with parchment.

  1. Tip sugar, cream, butter and glucose into a medium to large saucepan. Heat to dissolve sugar and melt butter, stirring occasionally.
  2. Once dissolved place a sugar thermometer into the saucepan, making sure the end of the thermometer is completely covered by the syrup (if it doesn’t, transfer to a smaller saucepan with enough space to let the mixture bubble up). Increase the heat and bring the syrup to a steady boil. Keep bubbling, stirring occasionally to prevent the sugar catching until the mixture reaches 116 C. This is known as the soft ball stage.
  3. Remove the pan from the heat and leave to sit undisturbed for 5 minutes until the temperature drops to 110 C. Stir in the vanilla and a pinch of salt.
  4. Keep the sugar thermometer in the pan and begin beating the mixture with a wooden spoon quite vigorously until the temperature reaches 60 C. By this time the mixture will be quite thick and have lost its glossy look. Remove the thermometer and continue to beat for a few more minutes. This process is very important as it makes small sugar crystals which gives the fudge its smooth creamy texture.
  5. Before it sets completely, quickly pour the fudge into the prepared tin, and smooth over the surface. Leave to cool overnight. Don’t put in the fridge as it will become sticky and not set properly. Cut into bite size pieces. It will last for up to 2 months in an airtight container.