It will last for 4-6 weeks if stored in an airtight container in the fridge, but it’s best to leave to sit to room temperature before eating.
Easy vanilla fudge how to#
It can take between 12-20 minutes to reach this stage. How to Make Vanilla Fudge In a medium saucepan over medium-low heat, melt butter. If it’s too soft, return to heat and cook longer. It should be firm but squishy, this is known as “soft-ball” stage. Remove pot from heat and drop a bit into the cold water. As soon as it starts boiling, lower heat to medium and continue to cook, stirring all the time, until it turns a golden caramel colour. This can take 15-20 minutes or longer depending on the size of the pot. Put heat to medium high and stir ingredients constantly until it starts to boil.It will also be quicker to cook if there is more surface area for heating. The mixture will bubble up as it heats so it’s best to use a larger pot than you think is necessary. Place all of the ingredients, except the vanilla, into a very large heavy bottomed pot.Line a 30cm x 20cm (12 x 8 inch) tin with parchment paper.
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Fill a small bowl with cold water and place it next to the stove.