This traditional fudge recipe has received praise from everyone who has eaten it, whisky or no whisky. Apparently this is because when it is dropped in water it forms a soft ball of fudge. At this point it crystallises in a certain way, this is known as the soft-ball stage. In this case the sugar needs to be heated to exactly 115C or 239F. Sugar, for instance, behaves differently as it gets hotter. Believe it or not, cooking involves rather a lot of chemistry. If you’re going to embark on this wonderful traditional vanilla fudge making journey, I advise each and every one of you to invest in a good quality sugar thermometer. Besides, that tat isn’t real fudge – this is and it’s incredibly bad for, something we’ll be ignoring for the foreseeable future. However, the texture it produces is incomparably good when placed next to fudge made with condensed milk. It’s a bit of a pain, since one has to stand over the cooker continuously stirring for around half an hour. This isn’t the most convenient way to produce fudge, but it is the best. For instance, this Christmas I made a rather large amount of Scotch whisky fudge which was absolutely delicious. It is both crumbly and smooth, tastes like heaven on tongue and can be modified in an almost inexhaustible number of ways. The texture and taste of fudge made using a traditional recipe (sugar, milk, cream and butter) is truly second to none. If I were forced to pick my favourite type of sweet food, it would be traditional vanilla fudge. This is not a geometrically accurate term, as you can see from my cutting skills.Traditional vanilla fudge is a marvel. Put in the fridge to cool, but don't keep it there for more than 2 hours, or it will set too hard, then remove and using a sharp knife, cut into squares.Preferably using an electric whisk beat for about five minutes, by which time the fudge will have thickened to the texture of stiff peanut butter - this is quite steamy and strenuous - and pour and push into the prepared tin.When the fudge is at soft-ball stage, very carefully remove the pan from the stove and stir in the vanilla. ![]() How long this takes depends on how ferociously it bubbles as well as on the properties and dimensions of the pan. ![]()
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