Cut the vanilla fudge in small pieces and enjoy, after all it is the holiday season.Then, pour into prepared pan and let cool at room temp for 6 hours.Remove from heat, and beat with a wooden spoon or spatula until the fudge loses its most of it shine or has a temp of 140F°/60C°.Place candy thermometer in pan and cook until temperature reaches 242 F°/117 C° (use a candy thermometer) Watch our quick video to see how to make our Ultimate Fudge Step 2 of 6.Increase the heat to medium, but do not stir again.On low heat stir at times until the butter is melted.Cook over medium-high heat while stirring continuously until it reaches 127☌ (260☏). Combine the seeds with the cream, sugar, and white syrup in a large pot. Combine all the ingredients in a medium saucepan, Cut open and scrape the seeds from the vanilla bean.
To get this caramel to be fudge after you turn off the stove, just keep stirring in the mixture with a spatula until it cools down, This is going to give you this delicious fudge, Add after the first two minutes: One teaspoon of peppermint or caramel essence instead of vanilla essence. If you need inspiration, then try any of the below. I do recommend you use a bigger saucepan than the one I used, as I had to remove some fudge while it was cooking, as it was going to over the edge! Once you master the basic fudge recipe, play around with a variety of flavours and additions. Try this recipe It´s made the old fashion way with heavy cream, milk and real vanilla seeds.