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Christmas vanilla fudge

2 CUPS (400 g) REGULAR SUGAR NOTE: YOU WILL NEED A CANDY (113°C). Remove the pan from
⅓ CUP + 1 tbsp (140 g) LIGHT CORN THERMOMETER FOR THIS the heat, add the chopped white
SYRUP OR LIQUID GLUCOSE RECIPE. chocolate and stir until everything
1 CUP + 1 tbsp (250 ml) HEAVY Line a 10 x 12-inch (25 x 30 cm) is melted and the mixture is nice
CREAM baking pan with baking parchment. and smooth. Pour the mixture into
5 tbsp (70 g) BUTTER Place the sugar, light corn syrup the lined baking pan and leave to
1 tbsp VANILLA EXTRACT OR or liquid glucose, cream, butter cool completely. Transfer to the
VANILLA PASTE and vanilla extract or seeds into refrigerator and chill overnight
14 oz. (400 g) GOOD-QUALITY a saucepan. Turn on to medium before cutting into small squares.
WHITE CHOCOLATE, CHOPPED heat and bring to boil. Simmer until Store fudge in an airtight
the temperature reaches 235°F container in the refrigerator.

MAKE DELICIOUS VARIATIONS OF THIS VANILLA FUDGE:
LICORICE FUDGE: follow recipe for vanilla fudge, but replace the vanilla with 4 teaspoons raw licorice powder.
DARK CHOCOLATE FUDGE: follow recipe as for vanilla fudge, but replace the white chocolate with the
same amount of dark chocolate.

96 Passionforbaking.com