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Recipe: Patriotic Red, White & Blue Vanilla Fudge
Servings: 80 small pieces
Ingredients
- 240 ml /1 cup milk – semi skimmed
- 240 ml /1 cup double/ heavy cream
- 700 g /4 1/2 cups white sugar
- 160 g /1 2/3 sticks butter
- 1 tsp vanilla essence
- 3 tbs red - white & blue cake sprinkles
Instructions
- Line an 8” / 20cm square tin or gratin dish with oiled parchment paper or foil.
- Place all the ingredients into a large, heavy bottom pan and heat until it reaches a gentle simmer.
- Turn the temperature up and allow to boil gently until the mixture reaches the soft ball stage, or 240F/115C on a sugar thermometer this will take about 20 minutes.
- Remove from the heat and allow to cool for a few minutes.
- Beat with an electric mixer on a slow speed (or by hand if you are feeling strong) for about 5 minutes, until the mixture starts to thicken and losses its gloss.
- Stir in 2 tablespoons of the sprinkles.
- Pour the mixture into the prepared tin and scatter the remaining sprinkles over, and gently press them into the surface of the fudge.
- Allow to cool, then pop into the fridge for a few hours to firm up before cutting into bite sized pieces.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.