Description
This vanilla fudge recipe with saffron almond veins offers a unique twist on classic fudge, combining warm vanilla with delicate saffron and a delightful crunch from almonds. It’s an impressive yet simple dessert perfect for a weeknight treat or a thoughtful gift.
Ingredients
- 3 cups granulated sugar
- 0.5 cup unsalted butter
- 1 cup evaporated milk (or full-fat coconut milk for dairy-free swap)
- 1 tsp quality vanilla extract
- 0.5 tsp saffron threads, pre-soaked in 1 Tbsp warm water for 10 minutes
- 1 cup blanched or slivered almonds (or chopped pecans)
- 0.25 tsp sea salt
- 0.25 tsp ground cardamom (optional flavor booster)
- 0.25 tsp rose water (optional flavor booster)
Instructions
- Prepare Pan: Grease and line an 8×8 inch square pan with parchment paper, allowing a slight overhang on the sides for easy release.
- Combine Ingredients: In a heavy-bottomed saucepan, combine the sugar, butter, and evaporated milk. Bring this mixture to a rolling boil over medium heat, stirring constantly until the sugar completely dissolves, which takes about 5-7 minutes.
- Cook to Temperature: Reduce the heat to medium-low. Cook, without stirring, until the mixture reaches 234-238°F (112-114°C) on a reliable candy thermometer (soft-ball stage), about 8-12 minutes. If sugar crystals form, gently brush them down with a wet pastry brush.
- Infuse and Cool: Remove the pan from the heat immediately. Stir in the vanilla extract and pre-soaked saffron threads. Let the mixture cool undisturbed to exactly 110°F (43°C), which usually takes about 30-45 minutes.
- Beat and Pour: Once the fudge mixture reaches 110°F, beat it vigorously with a wooden spoon or an electric mixer until it loses its glossy shine and noticeably thickens, about 5-7 minutes. Quickly fold in the almonds, ensuring they are evenly distributed.
- Set and Slice: Pour the beaten fudge immediately into your prepared 8×8 inch pan, spreading it evenly. Let it set at room temperature for 2-4 hours, or refrigerate for faster setting until completely firm. Once set, lift the parchment paper and slice into squares.
Notes
For deeper flavor, lightly toast almonds before folding them into the fudge. You can use full-fat coconut milk for a dairy-free option. Store fudge in an airtight container at room temperature or refrigerated for longer shelf life.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: General
Nutrition
- Serving Size: 1 square (approx 28 g)
- Calories: 120 calories
- Sugar: 20 g
- Sodium: 30 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 10 mg