Classic fudges

1.

A heat-resistant mold (approx. 12 x 22 cm) with a strip of baking paper (approx. 12 x 32 cm) and brush the two long sides of the pan with oil

2.

Put the sugar, cream and butter in a large, tall saucepan. Cut the vanilla pod lengthways and scrape out the pulp. Add the vanilla pod and pulp to the pot and bring everything to the boil, stirring occasionally

3.

Put the sugar thermometer in the pot and cook everything over a medium heat for 30–40 minutes. Avoid stirring. When the temperature has reached 114–115 ° C (the sugar mass is slightly thick and beige-brownish / ball sample in ice water) take it off the stove and remove the vanilla pod

4.

Caramel mass now Stir for 4–5 minutes until it has a creamy, thick consistency. Then immediately pour into the prepared form and smooth out. Let cool for 4–5 hours. Use a knife to loosen the fudge from the long sides of the pan and lift it out of the pan with the help of the baking paper. Cut into cubes approx. 2 x 2 cm

5.

Waiting time approx. 4 hours