I’ve always wanted to make a fudge, and the first time I made it I realised why more people don’t it. It takes a lot of stirring. Like a lot. And you can’t skip it, cos the stirring as it cools is what leads to the perfectly aligned sugar crystals giving the really smooth texture. No stirring = rough and bitty fudge. And that’s worse than no fudge.

Method

Combine the butter, sugar, cream & glucose in a medium to large saucepan and heat to dissolve the sugar. Use a thermometer to bring the mixture up to 116C degrees (this is called softball stage). It will start to bubble a lot, but don’t worry.

Whilst it’s heating, prepare a baking tray – line it with baking paper.

Remove from the heat and leave for around 5 mins until the mix gets down to around 110C.

Add the vanilla & salt.Stir the mix continuously until it gets down to 60C/loses it’s shine and becomes really thick. It takes a while. Be warned.

Pour in to the lined tin, and sprinkle over any additions.

Leave to firm at room temp! Don’t put in the fridge. 
For about 12 hours, and then cut in squares.