Great fudge should have a slightly grainy texture. It may take some practice to get right. Although Americans associate fudge with the chocolate variety, in England it often means non-chocolate fudge, also called opera fudge. And it tastes absolutely amazing.
2 c. Sugar
2 c milk
2 tbs corn syrup
1/4 stick or 2 tbs butter
1/4 c heavy cream
1/4 tsp salt
1/4 tsp cream of tartar
1 tsp vanilla
- Grease an 8” square pan. Line with parchment paper, this will make it easy to remove the fudge and slice it.
- Combine the sugar, milk, syrup, butter, heavy cream, salt and cream of tartar in a large saucepan. (make sure the pan is large enough, because the mixture as it cooks will expand like crazy) Cook over medium high heat, stirring constantly until the butter is melted and the ingredients are combined. Wash down the sides of the pan with a pastry brush to get ride of sugar crystals.
- Clip a candy thermometer to the side of the pot and continue cooking, stirring frequently until the mixture reaches 220. Continue cooking and stirring constantly until mixture reaches 238, should take about 30 mins. Don’t worry if the mixture looks curdled; it will smooth out as it thickens during the beating process.
- Remove the pan from the heat and wait until the mixture cools to 115. Remove the thermometer, add the vanilla, and beat or stir viguously with a wooden spoon loses its gloss and is very thick about 10 mins. Scrape the mixture in the prepared pan and smooth the top. You can use a piece of plastic wrap and the palm of your hand to do this.
- Cool completely before cutting into 1 inch squares. Makes 64 pieces
Note: if the mixture gets too hot, the fudge will seize up into a hard, grainy clump when you try to stir it. If it doesn’t get hot enough the fudge will not thicken and will remain a gloopy mess. You can then try to serve it by putting it back in the pot with some water (don’t worry, the water will evaporate) and reheating it to the correct temperature.