Vanilla Fudge

• Line a 9″ square cake tin (or similar sized oblong tin) with greaseproof paper and set aside.
• Place the cream, Bocha Sweet, butter and liquid glucose in a large pan (as large as you have as the fudge mixture will bubble high up the pan).  Bring to a boil slowly and simmer until the mixture gets to a steady temperature of 120*C.  I tried this recipe at the traditional sugar temperature of 116*C, but it wasn’t high enough and the fudge didn’t set properly, even in the fridge.  I tried it at 126*C and the fudge was too crumbly, so the optimum temperature for this recipe, using Bocha Sweet, is 120*C.
• As it heats up, the mix will bubble high up the pan and be incredibly hot.  Keep stirring gently from time to time to ensure it doesn’t burn in the pan.
• Once your fudge mix has achieved a temperature of 120*C, turn off the heat and when the bubbles have subsided, stir through the vanilla extract to combine thoroughly.  This will take about 3 minutes.
• Then, fill your kitchen sink with cold water to half the depth of the pan you have used then put the pan into the water, but ensure none of the water goes into the pan
• With a wooden spoon or spatula beat the mixture until it loses its shine and becomes matt.  It will thicken considerably as you beat it and as it cools in the pan immersed in the cold water.
• Once the fudge is matt in appearance and thick in consistency (like treacle or golden syrup) pour it into your lined tin and set it aside, loosely covered with foil or greaseproof paper, until it is set
• Once set, you will be able to cut it into 32 bite sized pieces (or less if you fancy larger pieces)
• The fudge can then be stored in a plastic container in your fridge for up to 3 weeks (haha – if it lasts that long).

Enjoy!