Fudges classic

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Line a heat-resistant mould (approx. 12 x 22 cm) with a strip of baking paper (approx. 12 x 32 cm) and coat the two long sides of the mould with oil

2. 2

   Put the sugar, cream and butter in a wide, high pot. Cut the vanilla pod lengthwise, scrape out the pulp. Add the vanilla pod and pulp to the pot and bring everything to the boil while stirring occasionally

3. 3

   Hang the sugar thermometer in the pot and let everything boil over medium heat for 30-40 minutes. Do not stir if possible. When the temperature has reached 114-115 °C (sugar mass is slightly thick and beige-brownish/ ball sample in ice water) remove from the heat and remove the vanilla pod

4. 4

   Now stir the caramel mass for 4-5 minutes until it has a creamy, thick consistency. Then immediately pour into the prepared mould and smooth it down. Leave to cool for 4-5 hours. Remove the fudge from the long sides of the mould with a knife and lift it out of the mould using the baking paper. Cut into approx. 2 x 2 cm cubes

5. 5

   waiting time approx. 4 hours