When I had been planning our annual holiday party, I also try to do a mix of sweets – not too much chocolate, not too many unusual or different desserts… but I do like to try out new recipes and get a bit creative. This Vanilla Fudge paired perfectly with the Chocolate “Dummy” Fudge, but gave me a bit of a challenge. I was a little nervous about heating the heavy cream, afraid it would curdle, but this fudge turned out to be one of the easiest desserts I’ve ever made.
Note: This fudge will be softer than the Chocolate “Dummy” Fudge, but once it sets, it will melt in your mouth.
Adapted from Martha Stewart
Makes a 9×9 pan (about 80 1-inch pieces)
- 1 Tbs. unsalted butter, plus more for pan
- 1 1/2 c. heavy cream
- 3 c. sugar
- 1/4 c. light corn syrup
- 1/4 tsp. salt
Prep Work: Butter a 9×9 inch baking dish. Line with parchment paper (I had the parchment paper hang over the edges, but if you don’t, you’ll need a sharp knife to remove fudge from dish) and butter the paper. Set aside on a wire baking rack.
Prepare a small bowl of water and a pastry brush – set both by the stove.
Place butter in a large mixing bowl and set aside. The fudge batter will later be added to this bowl.
Make the Fudge: In a medium, heavy saucepan combine cream, sugar, corn syrup, and salt. Cook over medium-low heat, stirring constantly (about 10 minutes). Raise heat to medium and bring mixture to a boil. As mixture heats, wash down sides of pan with the wet pastry brush to prevent sugar crystals from forming.
When boiling, attach candy thermometer to pan and continue cooking until mixture reaches 238F, the soft-ball stage. This will take 10-15 minutes. Do not stir mixture during this time!
When mixture reaches 238F, remove from heat and pour immediately into the bowl with butter. Do not scrape bottom or sides of the pan. Transfer candy thermometer to bowl and allow to cool until it reaches 110F, about 90 minutes. During this time, do not touch the bowl.
When the mixture cools to 110F, remove thermometer and using a wooden spoon, gently stir the mixture. Gradually increase speed, stirring until the mixture lightens in color and “loses it sheen,” about 5 minutes.
Pour into buttered pan, using a spatula or knife to ensure the fudge is spread evenly. Allow to cool in the pan on the wire rack for 1 hour.
Cover in Plastic Wrap and Refrigerate until fudge is set, at least 8 hours. When ready to cut, use parchment paper to lift fudge out of pan and onto a work surface. Cut with a sharp knife.
Storage: The original directions said that the fudge can be stored in the fridge between layers of parchment paper in an airtight container for up to 1 week, bringing to room temperature before serving. I stored it a little longer than a week (in muffin liners) before moving to the freezer (with no parchment paper or lines) and it worked out just fine. 🙂