Vanilla Walnut Fudge


Makes 40 pieces

  • 125g softened butter
  • 200g condensed milk
  • 88ml milk
  • 1 tablespoon golden syrup
  • 400g sugar
  • 1 tsp vanilla essence
  • 200g coarsely chopped walnuts

You will need a sugar thermometer for this recipe. If not follow the instructions (step 4).


1. Fill a small bowl with ice and cold water and put near the stove.

2. Grease a 30x20cm baking tin

3. Put all the ingredients, apart from the vanilla, into a large, heavy bottomed pan and
bring to the boil, stirring constantly.

4. Boil for 12-20 minutes, still stirring all the time, until the mixture is golden and
reaches 116 degrees celsius on a sugar thermometer.
If you do not have a sugar thermometer drop a small bit from the pan into the cold
iced water. If it turns solid but still is able to be squished together it is at the right
stage – ‘soft ball stage’.

5. When the fudge is at soft-ball stage, very carefully remove the pan from the stove
and stir in the vanilla.

6. Using an electric whisk beat for about five minutes, by which time the
fudge will have thickened to the texture of stiff peanut butter.
This can take a little effort as the mixture thickens, bear with it.

7. Once the mixture is at the thick consistency add the walnuts and stir through.

8. Pour and scrape the mixture into the greased prepared tin, smoothing the top as
much as possible.

9. Place in the fridge to cool for about an hour then remove and using a sharp knife,
cut into squares.

Note: do not leave in the fridge for more than 2 hours or it will set hard and you will
be unable to cut it into squares.

Recipe & Photography by Yvonne Baldan, Sutherland Shire Cooking School.
© All Rights Reserved Sutherland Shire Cooking School 2016

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