Vanilla Bean & Licorice Fudge

• This fudge recipe has two delicious versions for you to try: Vanilla Bean Fudge and Licorice Fudge. Feel free to choose the one that suits your taste, or why not try both? Scroll down to find the detailed instructions for each version.
   
• Baker's Note: Before you start making the fudge, prepare your mold. For shaping the fudge, I use a 15 cm (about 6 inches) long flexible silicone mold with adjustable compartments. Place the mold on a flat sheet pan or any flat surface that fits in your fridge. This setup ensures uniform size and shape for each piece of fudge and makes it easier to transfer to the refrigerator. If you don't have a 15 cm (about 6 inches) long silicone mold, an alternative is to line a small baking pan or dish of a similar size with nonstick parchment paper. Ensure the paper overhangs on all sides for easy removal of the fudge. While the silicone mold allows for adjustable shapes and sizes, a small pan is a great substitute for achieving a consistent and standard fudge shape. Choose the method that suits you best!
   
• Baker's Note: In my step-by-step photos, you'll see I use a smaller saucepan about 2 inches (5 cm) tall, and it almost overflows. For your convenience and safety, I recommend using a larger saucepan when making this fudge, at least 4 to 5 inches (10-12 cm) tall. This extra height will give you enough room to prevent the mixture from spilling over as it cooks and bubbles.
   
• Important Tip: For the best results, use high-quality white chocolate containing at least 31% cocoa butter. Avoid supermarket brands with lower cocoa butter content, as this is crucial for the fudge to set properly and achieve the ideal texture.
   
• For Licorice Fudge: In a medium heatproof bowl, add 150 grams of chopped white chocolate and 35 grams of softened salted or unsalted butter. Set aside.
   
• Combine 225 grams of white sugar, 70 grams of glucose syrup, and 130 grams of heavy cream in a saucepan. When adding licorice powder, it's best to do so gradually. Since the saltiness of licorice powders can vary, start with a small amount in the saucepan. You can always add more after pouring the warm mixture over the white chocolate, allowing you to fine-tune the flavor intensity to your liking. Stir the mixture well with a spatula and cook it over medium-low heat, stirring frequently, until it reaches 235°F (113°C). It's important to be attentive, especially when using licorice powder, to prevent it from settling at the bottom of the pan.
   
• Remove the saucepan from the heat and let it cool for a minute. Then pour the licorice mixture over the white chocolate and butter mixture. Let it sit briefly before stirring to combine thoroughly.
   
• Pour the mixture into a silicone mold with adjustable compartments. Refrigerate overnight to set.
   
• Cut into desired sizes. You should get about 20 to 25 pieces depending on the cut size. Wrap each square in waxed paper to keep them fresh or store in an airtight container in the fridge for up to 10 days.
   
• Baker's Note for Vanilla Fudge: While you can substitute vanilla bean seeds with vanilla bean paste, be aware that the paste tends to color the fudge a light caramel shade. If you're aiming for a pristine white color with visible vanilla seeds, sticking with the vanilla bean seeds is recommended. Also, keep in mind that white chocolate isn't purely white. To achieve a brighter white hue in your fudge, consider adding a couple of drops of white food coloring at the very end when you have combined the fudge. I recommend using two drops of Colour Mill white food color for the best effect.
• For Vanilla Fudge: In a medium heatproof bowl, add 150 grams of chopped white chocolate and 35 grams of softend salted or unsalted butter. Set aside.
   
• Start by splitting a vanilla bean lengthwise and scraping out the seeds. Place these seeds and 225 grams of white sugar into a Ziploc bag. Seal the bag and give it a good shake to distribute the seeds. Then, massage the bag to thoroughly mix the seeds with the sugar. If you have time, let the mixture sit to enhance the vanilla flavor. Next, in a saucepan, combine your vanilla-infused sugar (225 grams), glucose syrup (70 grams), and heavy cream (130 grams). Stir the ingredients well to combine with a spatula and cook over medium-low heat, stirring frequently until the mixture reaches 235°F (113°C).
   
• Remove the saucepan from the heat and allow it to cool for a minute. Then, carefully pour the vanilla bean mixture over the white chocolate and butter mixture. Let this combination sit briefly before stirring thoroughly to ensure it's well combined. At this point, if you desire a whiter color for your fudge, add a few drops of white food coloring. I recommend two drops, but you can adjust according to your preference. Stir again to evenly distribute the white color throughout the fudge.
   
• Next, pour the mixture into a silicone mold with adjustable compartments. This will help in shaping the fudge neatly. Refrigerate the mold overnight to allow the fudge to set properly.
   
• Once set, remove the fudge from the mold and cut it into your desired sizes. You should be able to get approximately 20 to 25 pieces, depending on the size of each cut. For storage, wrap each square of fudge in waxed paper or place them in an airtight container. The fudge can be stored in the refrigerator for up to 10 days, ensuring it remains fresh and delicious.