02/08/2013 caitlin

ROBERT’S MONTHLY DISH

​Salted vanilla fudge

  • 550g cream
  • 350g Demerara sugar
  • 150g liquid glucose sugar
  • 1 1/2 tsp coarse flakey sea salt
  • 1 seeds of 1 vanilla pod

Mix together sugar, glucose, and cream in a thick bottom pan, place the pan on a high heat and bring to a rolling boil.

Using a sugar thermometer boil the mix until it reaches just above soft ball stage around 120*c stirring frequently to evenly distribute the heat. This may take sometime but be patient.

Once it has reached temperature remove the fudge from the heat and add your vanilla seeds and salt

Beat the mixture until it becomes thick and creamy you should start to see a slight grain to the mix as it cools.

Pour the mixture into a buttered tray smooth out and place in the fridge to set. Once set cut as required.