Super-simple creamy Vanilla Fudge Recipe | Cupcake Jemma

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while maintaining texture.

chocolate

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Dark chocolate has less sugar and more antioxidants.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories and suitable for lactose intolerance.

nuts

🥗Healthier: seeds

💰Cheaper: dried fruit

Seeds provide crunch without allergens.

Line a tray (approximately 24 cm by 16 cm) with greaseproof paper and spray with cake release spray.

Combine 330 g demera sugar, 120 g light soft brown sugar, 400 g condensed milk, 150 g milk, 120 g unsalted butter, 1 teaspoon vanilla extract, and a pinch of sea salt in a pan.

Set the hob to medium-low heat and stir constantly until the mixture melts.

Use a thermometer to monitor the temperature, aiming for 113-115°C.

Once the temperature is reached, turn off the heat and let the mixture sit until bubbles subside.

Transfer the mixture to a stand mixer and beat on low-medium speed for 2-8 minutes until it thickens and becomes opaque.

Pour the fudge into the prepared tray and press it into the corners.

Let the fudge cool completely at room temperature before cutting into pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens