![]() ![]() It will form a soft ball that holds it shape and when you pick it up and feel it between your fingers it will feel like a soft ball of fudge - that’s when you know it’s ready! To test if it is ready drop a small amount of the mixture into a bowl of ice cold water. If you do not have a thermometer, wait until the mixture has thickened up and reduced down, mine took 9 - 10 minutes. Turn the heat up and leave this mixture to bubble up and boil for approx 8-10 minutes, or until the thermometer reaches 116c which is soft ball stage. If you have a candy thermometer add it to the pan now Heat on a medium to low and keep stirring with a wooden spoon until the sugar has dissolved and the butter has melted. If you’re young please ask an adult for help when making this.Īdd the butter, sugar, cream and syrup to a large have based saucepan (You need to have the same amount of space above the top of the ingredients in the saucepan as when it boils it will double in size initially and you do not want this to boil over) Warning! I do feel the need to tell everyone before they start making any candy, fudge or anything that involves boiling sugar to PLEASE BE CAREFUL! From working in a professional kitchen I know that sugar burns are the most serious and you do not want to get any on your skin. Note - you can half the ingredients if you just want to make a small batch One 8” x 8” baking tray lined with greaseproof paperĬandy thermometer / or small bowl with water and ice ![]() It makes the perfect edible sweet gift.Ħ00g / 3 cups double cream (heavy whipping cream)Ģ tbsp glucose syrup / or light corn syrup I don't make sweets or candy very often but I always have to make a batch of my old fashioned vanilla fudge for Christmas. ![]()
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