Fudge Gorditas


  • 450g caster sugar
  • 400ml double cream
  • 50g butter
  • 1 tbsp glucose syrup
  • 1 tbsp vanilla bean paste
  • pinch of salt


  1. Line a 20x20cm baking tin with baking paper. Add the sugar, cream, butter and glucose syrup to a suacepan
  2. Heat to dissolve the sugar and melt the butter, stirring occasionally
  3. Once dissolved, measure the temperature of the mixture. Increase the heat, stirring in intervals to prevent the sugar from catching, until the mixture reaches the soft ball stage, 116 degrees C
  4. Remove the pan from the heat and leave it untouched for about 5 minutes until the temperature reaches 110 degrees C. Stir in the vanilla and a pinch of salt
  5. Beat the mixture vigorously with a wooden spoon until the temperature of the mixture comes down to 60 degrees C and its turned very thick and its lost its glossy shine
  6. Pour the mixture into the lined tin and leave it to cool at room temperature and harden overnight




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