Easy Rapadura Fudge
Making fudge can be pretty easy to do once you’ve got the right equipment and commit to the task at hand. Cooking with sugar requires extra care because things bubble up and temperatures get very hot.
This recipe requires a sugar thermometer, a stand mix and your constant attention, and for this, you’ll be rewarded with delicious squares of soft and creamy sweet fudge. Plenty to share!
Using our latest pantry staple – Organic Glucose Syrup – this ingredient helps give the fudge that perfect fudgy bite texture.
- Line an 8x8 inch square baking pan with baking paper and set aside.
- In a large deep pot, big enough as the mixture will bubble up quite significantly, add all ingredients except the vanilla.
- Place over a medium-high heat and bring to a boil, stirring occasionally.
- Once boiling, keep heat on a medium and bring mixture to a temperature of 116ºC using a sugar thermometer. This will take about 15-20 minutes as time varies depending on the size of your pot and heat intensity of your stove. Stirring the mixture occasionally to avoid it sticking/burning on the bottom.
- Once it reaches 116ºC, turn off heat and set aside until it cools down to 110ºC. Then stir through vanilla.
- Pour mixture into the bowl of a stand mixer with the paddle attached.
- Beat fudge on medium speed for 10-15 minutes until it thickens into a firm fudge consistency and it has reached 60ºC, stopping the mixer and checking the temperature with the thermometer every few minutes. Your mixer will begin to struggle once it reaches desired thickness and temperature.
- Scrape fudge into lined pan and smooth out the top.
- Leave to cool and set at room temperature overnight.
- Slice into squares and enjoy.
- Fudge will keep in an airtight tin for up to 2 weeks.