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CHOOSE YOUR FLAVOUR PROFILE
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Light in Flavour

When you want a delicate sweetness in your baking, using White Sugar or Caster Sugar can provide a subtle sweetness that enhances the other flavours without overpowering them.

Fruity

Using fruit can add a natural, fruity sweetness to baking, creating a refreshing, light flavour or adding sweet tartness. White Sugar or Caster Sugar in baking, allows the flavour of the fruit to shine and Jam Setting Sugar preserves the taste of fruit in vibrant jams.

Nutty

Coconut Sugar bring a subtle nuttiness to baked goods, elevating the taste with a mild, natural sweetness and pairs beautifully with tropical flavours.

Spiced

Using sugars with spices like cinnamon, ginger, licorice or chai can lend a warm, aromatic sweetness to baking.

Caramel

Utilising brown sugars or incorporating caramelised sugar syrups creates a richer, deeper flavor profile, adding a hint of caramel or toffee-like taste.

Chocolate

Chocolate adds a decadent richness to baked goods with its deep cocoa flavour, making it perfect for indulgent treats. Try adding a deep flavoured Brown Sugar to the mix for enhanced chocolate flavour.

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Details page sections

Vanilla Fudge
Vanilla Fudge
Sweets

Vanilla Fudge

5
5 mins
20 mins
Easy
40
Keep my screen awake
  • Ingredients
  • Method
Ingredients
  • 3½ cups Chelsea Dark Cane Sugar
  • 125g butter
  • 3 Tbsp Chelsea Golden Syrup
  • ½ cup milk
  • ½ tsp salt
  • 200g sweetened condensed milk
  • 2 tsp vanilla essence
Chelsea Products in Recipe
Golden Syrup

Golden Syrup

Chelsea Golden Syrup in the...
Dark Cane Sugar

Dark Cane Sugar

A moist, dark brown sugar...
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1

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Method
Place all ingredients except the vanilla into a medium sized heavy saucepan. Warm over a gentle heat until the sugar has dissolved. Bring to a gentle boil and cook for
about 15- 20 minutes, until it reaches the soft ball stage (120°C).
Remove from heat and add the vanilla essence. Beat (use an electric mixer) until the fudge is creamy and thick and has lost its gloss. Pour into a greased 20cm square tin and leave to cool. Once cold, remove from tin and cut into small squares.
Tip: Cut two sheets of baking paper the width of the tin, criss-cross the paper to line the tin making sure the sheets are long enough to extend over the sides. Use the paper to lift the fudge out of the tin once it has set.
Reviews
1

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How to Choose SugarFor Baking?
learn about baking

How to Choose SugarFor Baking?

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