Go to the Globe and Mail homepage

Jump to main navigationJump to main content

Fudge Add to ...

This vanilla fudge recipe is fast and easy but you’ll need one special tool — a candy thermometer. You can easily adapt the recipe to chocolate if you adjust the amount of white sugar and add chocolate (as indicated in the ingredient list).







  • Cooking time: 12 to 15 minutes
  • Ready time: 1 hour, 20 minutes (includes one hour cooling time)

Ingredients

1 cup packed brown sugar

1 cup white sugar

6 tablespoons margarine (4 tablespoons if you are making the chocolate fudge)

3/4 cup whipping cream (35%)

1 teaspoon vanilla

2 ounces semi-sweet chocolate (only for the chocolate fudge version)

Method

Grease an 8″ X 8″ dish and set aside (9″ x 9″ works as well, it just makes thinner squares).

Have a medium bowl ready with 1 teaspoon vanilla already added.

Into a medium, heavy-bottom pot add brown and white sugars, margarine, whipping cream (and chocolate, if making chocolate fudge).

Heat over high and stir to combine. Let boil until a candy thermometer (or digital thermometer) reads 240 F. This will take about 10 to 12 minutes and in candy-making terms means you have reached “soft ball” stage.

Pour the hot mixture into medium bowl. Using a hand mixer, mix on medium-high speed (careful not to splatter as this is extremely hot) for about 1 to 2 minutes until the thin splatter on the side of the bowl starts to crystallize and gets dense when you wipe it with your finger. It will be “fudge-like.”

Pour the mixture into the 8″ X 8″ dish and allow to cool before slicing.



In the know

Most popular videos »

Highlights

More from The Globe and Mail

Most popular