vanilla fudge recipe karo syrup heavy cream

#Vanilla fudge recipe karo syrup heavy cream professional#

Once is it cold and set you can cut it into pieces and serve. I then wrap mine in cling wrap and pop it into the fridge for a couple of hours. Once the fudge has thickened enough pour it into your lined baking pan and it to cool. Heres my thing with many a Hot Fudge recipe: most start with corn syrup. The reason you need to keep beating is so that it breaks down the sugar crystals as the set, making your fudge lovely and smooth. (You could actually use a kitchen aid if your arms start hurting) Keep beating for a further 10 minutes until the mixture has cooled a lot down and it turns very thick and it’s almost matte looking without the glossy shine. Turn the heat off and leave to sit without stirring for 5 minutesĪdd the vanilla and salt and start to beat together with a wooden spoon. It will form a soft ball that holds it shape and when you pick it up and feel it between your fingers it will feel like a soft ball of fudge - that’s when you know it’s ready! To test if it is ready drop a small amount of the mixture into a bowl of ice cold water.

If you do not have a thermometer, wait until the mixture has thickened up and reduced down, mine took 9 - 10 minutes. Turn the heat up and leave this mixture to bubble up and boil for approx 8-10 minutes, or until the thermometer reaches 116c which is soft ball stage. If you have a candy thermometer add it to the pan now Heat on a medium to low and keep stirring with a wooden spoon until the sugar has dissolved and the butter has melted. If you’re young please ask an adult for help when making this.Īdd the butter, sugar, cream and syrup to a large have based saucepan (You need to have the same amount of space above the top of the ingredients in the saucepan as when it boils it will double in size initially and you do not want this to boil over)

#Vanilla fudge recipe karo syrup heavy cream professional#

Warning! I do feel the need to tell everyone before they start making any candy, fudge or anything that involves boiling sugar to PLEASE BE CAREFUL! From working in a professional kitchen I know that sugar burns are the most serious and you do not want to get any on your skin. (Make sure to test or use Thermapen instead like I did) Using Corn Syrup in Candy Making. Note - you can half the ingredients if you just want to make a small batch heavy cream, vanilla, corn syrup, salt, and candy thermometer.

One 8” x 8” baking tray lined with greaseproof paperĬandy thermometer / or small bowl with water and ice It makes the perfect edible sweet gift.Ħ00g / 3 cups double cream (heavy whipping cream)Ģ tbsp glucose syrup / or light corn syrup I don't make sweets or candy very often but I always have to make a batch of my old fashioned vanilla fudge for Christmas.