Monday, 14 January 2013

Double Vanilla Fudge - Fabulously Easy Recipe !

 This is a new REGISTERED DESIGN silicone bakeware mould (available from mid March) which we have designed, specially for making bars of fudge, toffee, and Scottish tablet. Each cell will make a bar weighing approx 100g. Pre-sectioned markings makes these bars pretty to package and easy to portion.

Simply pour in your hot fudge /  toffee / candy. Allow to set and then pop out with ease.

By basic fudge recipe is very versatile and quick to make. Do however take extreme care. Hot sugar is ridiculously hot and can cause serious burns.

2 cups (250mls) of caster sugar
125g salted butter
3/4 cup of evaporated milk
2 tsp vanilla extract
12 marshmallows / 100g (Sainsbury's pink and whites)
150g white chocolate

Put all the ingredients apart from the chocolate into a large heavy based pan.

Bring to a rolling boil on a medium heat, stirring continuously. Boil for exactly 5 minutes. Remove from the heat and stir in the chocolate. Pour into your moulds. Leave to cool and then transfer to a fridge for a few hours.

This recipe is very versatile. You can additionally add a cup of dry ingredients such as broken oreos, smarties.... Try swapping out the white chocolate for dark, omit the vanilla and add some dried cherries and a tablespoon of kirch when it reached boiling point. Bailey works well as does Malibu. Various flavouring extracts and fruit and nut combos. It's simply as versatile as you are.

This recipe makes 8 x 100g bars using this style of mould. However, if you additionally choose to add a cup of dry ingredients such as candies, biscuits, dried fruit or nuts - then expect to get 10 (possibly 11) bars from your batch.

The packaging shown above was very simple to make. I used THE BOXER which is a tool from Crafter's Companion and available to buy on our website for £9.99 along with a selection of stock cards. The Boxer can be used on it's own - but is also compatible with THE ULTIMATE PRO. Just be careful to make sure the card does not slip when using The Boxer on it's own - when used in conjunction with Ultimate Pro, it backs up to a hard straight edge....

Take one sheet of A4 stock card. An A4 sheet is generally 8" / 200mm wide.

Cut a strip of card 200mm long x 90mm wide.

Here, I'm using THE BOXER in conjunction with ULTIMATE PRO. The Boxer can be used to make boxes of many shapes and sizes, but today we're just doing a really easy project to make simple card sleeves for fudge and toffee bars.

Use the scoring tool to score a line across your card strip at 6.5cm

Fold the first crease and then score the next line 2cm down from the first crease.

Repeat with another crease at 6.5cm and a following crease at 2cm. You will be left with some excess card. That's ok - we're going to put some double sided tape on that flap to complete our box sleeve.

Wrap your fudge bar in some cellophane. If you don't have any, clingfilm / saran wrap will do...

As you can see, the sleeve just needs a little strip of double sided tape. Perhaps if you have some nice labels with your name on, you may prefer to use those. Finish off with some pretty ribbon. You can make three of these pretty sleeves from one sheet of A4 card in just a couple of minutes.

Make your gift extra-special - after all, presentation is everything !

Sarah-Jane Nash - - 15th January 2013


  1. That's a great mould for this use, and an interesting recipe... and the wrapping just finishes it off nicely - you are SUCH a clever girl :-)

    I've seen lots of recipes using the marshmallows, but never done it myself. What difference does it make?

  2. it creates a smooth and creamy fudge. You'll also find this recipe and method is a much much shorter cooking time than most - taking 5 mins boiling compared to 20 > 30mins.

    It's one of those recipes I use time and time again and is very easy to adapt.

  3. I've not had a huge amount of success with fudge but this looks a nice simple recipe - thanks!

  4. I must try your recipe one day. Looks so smooth and bet must be very delicious!

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