I’m back in the kitchen today and have made my first batch of vanilla fudge. It’s not exactly the same as EAT’s, but it’s close.

After noticing the EAT fudge was made in Scotland and doing a little research, I came to the conclusion that the EAT fudge was modeled on something called Helensburgh Toffee. The recipe for Helensburgh toffee was very similar to a cooks.com recipe. but halved and with a higher ratio of sugar to syrup. It also used Golden syrup, which is an ingredient in EAT’s.

I combined both recipes and came up with this one. It tastes good and has a nice texture. It’s not identical to Monterrey House, but it might be after it sits around a little. Maybe I should try burying it under a basket of tortilla chips?

This makes a small batch, so if you mess it up you haven’t wasted much money. It does take some time, though. It took a full twenty minutes of standing and gently stirring. I stirred and watched The View. Rushing = burning.

Make sure you keep you heat on low to medium low. If the mercury stops rising on your thermometer, up the heat a tiny bit.

Here are some photos to guide you along. First off, the ingredients. The butter is already in the pan, so it’s not pictured. Quick dissolving sugar usually comes in a canister of some sort. Golden Syrup comes in a tin or a glass jar and has a lion on it.

Here’s what it looks like when it first gets warm. Little flecks appear.

And after about 12 minutes, it gets darker, but it’s not quite 245 yet.

Here it is, after being stirred, turned into the pan and set. I used Release foil. If you are using regular foil, make sure to grease it with something. Parchment is fine too.

Cut fudge.

Now I need to pack it up.

Scottish Vanilla Fudge

1/4 cup salted butter (4 tablespoons)
1/4 c. golden syrup or a combination of half golden syrup/half white syrup
1 1/2 c. quick dissolving sugar
7 oz (1/2 of a standard 14 oz can) condensed milk
1/2 tsp. vanilla extract

Line a 9×5 loaf pan with parchment or Release foil.

Melt butter over medium-low heat. Add golden syrup, sugar and condensed milk. Cook, stirring gently, over medium-low heat to f245 degrees C. Remove from heat, add vanilla and beat with a wooden spoon for 1 minute. Dump into lined pan and let cool. Lift from pan and cut into squares.

Note: If you have a scale, it’s a good idea to weigh.

Love & Hugs,

AngelBear7042