![]() ![]() it should form a nice soft but distinct mass, if it just dissolves into a cloud, it is not hot enough. When the mixture reaches the soft ball mark (116° C) lift pan off heat and drop a blob from your wooden spoon into the glass of cold water.Increase heat and put your sugar thermometer in the pan.Gently heat and stir until the sugar is dissolved and everything is well mixed.Put everything except the cherries, in a deep heavy bottomed pan.(This was an afterthought, I freely admit, I am big on afterthoughts) Put the extra halves of cherries in the pan, which should appear on the top when you eventually turn the fudge out.Line an 18 cm square tin, bottom and sides, with baking parchment.Have a glass of cold water near your hob.120 g of glacė cherries (2012 Yay!) cut up with scissors for speed (meant for a Christmas cake that didn’t happen, not the natural ones, but the bright red ones that my husband considers to be ‘proper cherries’).a teaspoon of glucose syrup (bb 2007, unopened).1/2 teaspoon of homemade vanilla essence (I have a litre of this made circa 2009).50 g Danish (probably Swedish, see Misky’s comment) light syrup (another lost soul in the pullout purchased circa 2008 as I had squeezed all I could from the golden syrup bottle).50 g golden syrup (do you like those new bottles they sell this in? they sort of crackle don’t they? I find them very unnerving).275 g of organic unrefined granulated sugar (Billingtons must have had an offer on when I bought this).227 g carton out of date but perfectly good Roddas clotted cream (meant for Mother-in-Law at Christmas who couldn’t come due to an outbreak of winter virus at her nursing home, well you did wonder I am sure, and you see that bag in the first picture, it’s going to her today).“Surely, you are not going to chuck me, just because of a date, no-ooo-ooo!!!” “Yoo, hoo”, it says, “What are you going to do with me?” And today it was waving slightly frantically and whispering in an out of date sort of way, Clotted Cream Vanilla Fudge with Glacė Cherriesĭo you have food stuffs like this in your home? I am sure you don’t, but every time I have opened the fridge since Christmas this tub of Roddas finest clotted cream has waved at me. Food Confessional? Bridget Jones Does Food? or the ‘OK it is a recipe post but really I am lonely and want you to love me by leaving me lots of comments sort of a post’ ? I am not sure, but they are fun to write anyway. I think there must be a name for this type of post. I look at the photos and then I look at the keyboard, and my back hurts and I can just think of other things I would rather be doing than blogging, but this one was just begging to be written so here goes with one of those recipe posts with asides designed to let you into the cluttered (clotted?) thought processes of my mind. Hello! Happy Middle of January everybody! I have lots of lovely photos of things to share but I haven’t got round to writing the posts. * You could substitute candied cranberries, roughly chopped nuts, or chopped dried apricots instead of the candied cherries, if you'd prefer.Did you think I had gone for good? Not yet. Stir in the chopped candied cherry pieces.Īllow to cool at room temperature (approximately 1.5 hours).Ĭan be refrigerated (especially in warmer weather). Remove the saucepan from the stove but leave the thermometer in so you can see when the mixture has cooled to 100 degrees F (or 37.5 degrees Celsius).īeat quickly until the mixture thickens and starts to resemble fudge (and the mixture looks slightly less glossy). Reduce heat slightly but continue cooking and stirring until your candy thermometer indicates mixture has reached 238 degrees F (or 114.5 degrees Celsius), which is 'soft ball stage'. Sit saucepan over a medium heat and stir continually until the mixtures comes to the boil. Into a large, heavy-based saucepan, combine the sugar, cream, milk, corn syrup, butter and salt. So, grease an 8 inch (or 20 centimetre) square tin and set aside. Once you start making fudge, everything happens very quickly and it's important that you keep to the recipe and temperatures so that the fudge will work out perfectly.īecause of that, we suggest greasing your fudge tin first because you might not have time during the cooking process. Vanilla fudge is a delicious alternative to the usual chocolate, and this recipe which includes cherries is extra-special! After a batch of cherry vanilla fudge, why not mix it up a bit by substituting some cranberries or chopped walnuts instead of the cherries? Enjoy! Cherry Vanilla Fudge Ingredientsġ/2 teaspoon salt Cherry Vanilla Fudge Directions ![]()
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