Drop a small amount of the mixture into a glass of cold water and if it forms a soft ball and flattens between your fingers, it is done. This method is sometimes used without access to an accurate cooking thermometer. Rinse and wipe dry the end of the thermometer after every use.Take care not to touch the bottom of the pan with the thermometer as this will give an inaccurate reading.Then peel the fudge away from the parchment paper and serve.Ī cooking thermometer is the most efficient way of gauging when to turn off the heat.įor accurate results when using a cooking thermometer: Remove from the fridge and cut the fudge into squares or rectangles.
Pour into the greased tray, cover with plastic wrap and chill in the fridge for 30 minutes.A longer beating gives a chewy fudge, and shorter beating it will be more crumbly. Stirring quickly prevents sugar crystals from reforming and making it grainy.At this temperature the fudge is no longer hot, just warm and the crystals formed around the edges will have hardened so they will not affect the texture of the fudge. Leave the mixture to cool to 46℃/115℉, then add the butter and vanilla.It normally takes 30-35 minutes to reach this temperature, although different factors might affect it such as type of pan, the heat, weather and altitude. As soon as the mixture reaches 114℃/238℉, remove the fudge from the heat.If you do not have a cooking thermometer, you could use the soft ball method (see details below), but a thermometer is the most accurate way to tell when the fudge is done.My favourite thermometer is the Thermapen (affiliate link) as it is ergonomic, fast and accurate. Use a cooking thermometer to measure the heat in the center of the mixture.Turn the heat down to the lowest setting and allow to simmer (uncovered). Once it starts to boil, DO NOT stir again.Bring to a boil while stirring the mixture.
Pour the fudge into the prepared tin, leave for about 30 minutes, then score into 2.5cm squares while still warm. Remove the vanilla pod and beat vigorously with a wooden spoon until it becomes thick and just starts to lose its gloss (this should take about 10 minutes). Let the mixture cool, without stirring, for about 15 minutes. Remove the saucepan from heat and add the butter and vanilla pod but do not stir. Once boiling, lower the heat and cook, stirring frequently to prevent the mixture sticking, for 30 minutes. Place the pan over a low heat and stir gently until the sugar has dissolved, then increase the heat to medium and bring the mixture to the boil, without stirring. Put the sugar, milk, evaporated milk, and salt into a large pan. Line a 20cm-square cake tin or similarly sized loaf tin with silver foil, extending the foil over the edges of the tin.
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