This final stirring is about breaking up clumps of sugar so the crystals aren't big - if they are big, the fudge will feel grainy. Stir the mixture vigorously for a few minutes - it should feel a bit thicker and lose some of its shine. The amount of salt to add is entirely a matter of taste, anything between half a teaspoon and 2 teaspoons will do the job. Line a small square roasting tin (mine is 19cm (7.5 inches) square) with greasproof paper - a few dabs of butter on the bottom of the tin will help stop the paper from moving about. When you've reached soft ball stage, leave the fudge to cool down to less than 110☌ (230☏). Otherwise put the pan back on the heat and cook it a little more then test it again. In a 3 quart saucepan, over very low heat, mix together confectioners sugar, butter, milk, vanilla, and salt until mixture is creamy. If it forms a ball that you can squeeze, the mixture is at the 'soft ball' stage and is ready. 1 tablespoon vanilla extract 1 pinch salt Steps: Grease a 9x5 inch pan. After a few seconds, scrape the mixture out of the glass with your fingers and roll it between your finger and thumb. Take a spoonful of the mixture and drop it into the glass of cold water. Add 1 tbsp of butter and 1 tbsp vanilla extract to a medium-sized, heatproof bowl over a wire rack. Keep cooking until the thermometer reads 116☌ (241☏).

Stir the mixture constantly until you can feel the sugar has all melted. Add the sugar, cream and syrup and turn up the heat to medium. Melt the butter in a large pan on low heat.

A digital or traditional jam (candy) thermometer is also useful. There's nothing to prepare really, but make sure you have a glass of cold water handy for testing whether the fudge mixture is cooked enough. Many recipes use condensed or evaporated milk, but this one doesn't - nor does it add chocolate, nuts, berries or kale, it's just basic and delicious fudge. We love all things Vanilla at Vanilla Etc, try out our recipes and let us know how they turn out.Fudge - sweet, buttery and creamy - this basic fudge recipe is luxurious, not too sweet (is there such a thing?) and completely addictive. Combine evaporated milk, condensed milk, brown sugar and water in a large saucepan and mix together until all the sugar has melted.

Allow to cool for a few hours, remove from the tin and cut into bite-sized pieces.

At this point, before the fudge starts to set, pour your fudge mixture into your prepared tin and smooth over the top.

It is this process of beating the fudge mixture which is really very important as this is what creates the small sugar crystals that give you that smooth and creamy texture that you are looking for.

Beat vigorously until the fudge becomes thick and has lost its glossy shine by which time the fudge will have become nice and thick.

When your fudge mixture has fallen to 110c you can start to beat the mixture with a wooden spoon.

Do not stir until the fudge temperature has fallen to 110C. When the fudge reaches 116C remove from the heat and add the butter and vanilla extract allowing the butter to melt. Cover and refrigerate for 6-8 hours to set. Immediately pour mixture into prepared pan. Microwave 15 seconds then add vanilla paste and salt.

As the temperature rises stir the fudge occasionally so that the mixture does not stick and burn. Combine white chocolate morsels and sweetened condensed milk in large microwaveable bowl.

You need to bring the fudge up to a temperature of 116C (240F) this is known as the soft ball stage. semi-sweet chocolate chips, about 4 cups 28 oz sweetened condensed milk 1/2 cup butter 2 tsp vanilla extract 1 1/2 cups pecans, optional.

Add your sugar thermometer to the pan and increase the heat a little, too slowly bring the mixture to a boil.

Heat gently, stirring occasionally until the sugar has completely dissolved.

Combine white chocolate morsels and sweetened condensed milk in large microwaveable bowl.

In a medium-sized heavy-bottom saucepan add all the ingredients except for the butter (See tips) and vanilla extract. Line 9×9 square pan with parchment paper.

When it has, stir in the condensed milk and salt, and heat until.

Line a 20cm square tin with baking parchment. Heat sugar and milk over medium-high heat in a heavy-based pan, stirring occasionally to help dissolve the sugar (about 2min).

Only add the butter after the boiling of the mixture is complete, if not this will coat the sugar crystals and stops them from dissolving properly and thereby giving you grainy textured fudge. If you beat the mixture before it has cooled to 110C it will encourage the formation of larger crystals which will give you a grainy textured fudge. The fudgy melt in the mouth texture comes from small sugar crystals that are created whilst beating the mixture as it cools.

Vanilla fudge recipes condensed milk