This vanilla fudge was inspired by some candy I tried at a sandwich store in London called EAT. This was a while back. I think EAT was bought by Pret a Manger, and I’m not sure if they still sell this kind of fudge.
I thought it was so good I did some research and found it was similar to something called Helensburgh Toffee, which is Scottish.
I used this recipe for Helensburgh toffee as a start and made some changes. Miraculously, it worked. I am not the best at making any kind of fudge, but this recipe was not a disaster.
This makes a small batch, so if you mess it up you haven’t wasted much money. It does take some time, though. It took a full twenty minutes of standing and gently stirring.
Make sure you keep you heat on low to medium low. If the mercury stops rising on your thermometer, up the heat a tiny bit.
Here are some photos to guide you along. First off, the ingredients. The butter is already in the pan, so it’s not pictured. Quick dissolving sugar usually comes in a canister of some sort. Golden Syrup comes in a tin or a glass jar and has a lion on it.
Here’s what it looks like when it first gets warm. Little flecks appear.
And after about 12 minutes, it gets darker, but it’s not quite 245 yet.
Here it is, after being stirred, turned into the pan and set. I used Release foil. If you are using regular foil, make sure to grease it with something. Parchment is fine too.
Vanilla Fudge — Scottish
- 1/4 cup salted butter 4 tablespoons or 60 grams
- 1/4 c. golden syrup or a combination of half golden syrup/half white syrup
- 1 1/2 cups quick dissolving sugar
- 7 oz or 196 grams 1/2 of a standard 14 oz can condensed milk
- 1/2 teaspoon vanilla extract
- Line a 9×5 loaf pan with parchment or nonstick foil.
- Melt butter over medium-low heat. Add golden syrup, sugar and condensed milk. Cook, stirring gently, over medium-low heat to 245 degrees F. Remove from heat, add vanilla and beat with a wooden spoon for 1 minute. Dump into lined pan and let cool. Lift from pan and cut into squares.
- Note: If you have a scale, it’s a good idea to weigh out your condensed milk rather than just eyeball it.