SOFT CREAMY VANILLA FUDGE
Truly soft and creamy, real vanilla fudge - not a grain in sight! This is the best base recipe to start from to create new flavours too.
Categories Confectionery
Time 10m
Number Of Ingredients 6
Steps:
- Line an 8x8 inch square tin with greaseproof paper.
- Place all the ingredients in a deep saucepan - you need room to let the boiling fudge bubble up during cooking.
- On a medium-high heat, bring the fudge to a temperature of 116˚C. Keep the thermometer submerged in fudge throughout. Stir all the time scraping up the bottom regularly to prevent it catching and be careful - it will scald you it's so hot.
- Take off the heat and leave to stand until temperature reaches 110˚C.
- Stir in the vanilla. At this point, transfer to the bowl of a stand mixer and using your flat beater, start beating slowly building up the speed to medium and watch the fudge - you are waiting for it to turn matte and thicken quite considerably.
- As the mixture cools and you beat it to prevent crystallisation, you'll hear the stand mixer motor start to struggle. Stop beating to check the temperature - once it is at 60˚C it is read to scrape into your prepared tin.
- Leave to cool and set over night at room temperature. Cut into squares as big as you like.
VANILLA FUDGE
Vanilla Fudge is rich, indulgent and absolutely amazing! This is going to such a nice addition to your holiday sweet treats.
Provided by Alyssa Rivers
Categories Dessert
Time 20m
Number Of Ingredients 6
Steps:
- Line a 8x8 inch pan with parchment paper or aluminum foil and set aside. In a medium sized mixing bowl add the white chocolate chips, marshmallow cream, and vanilla.
- In a medium sized saucepan add the sugar, evaporated milk and butter. Bring to a boil on medium high heat and let it boil for 10 minutes. I kept stirring mine occasionally with a wire whisk.
- Remove from heat and pour the hot mixture over the white chocolate chips, marshmallow cream and vanilla. Stir with a spoon to incorporate. Then with an electric mixer, mix till almost set.
- Pour into your prepared 8x8 inch pan. Place into the fridge for a couple of hours to set. Cut into 2 inch squares.
Nutrition Facts : Calories 335 kcal, Carbohydrate 47 g, Protein 3 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 26 mg, Sodium 93 mg, Fiber 1 g, Sugar 46 g, ServingSize 1 serving
EASY CREAMY VANILLA FUDGE
This is really yummy fudge. It's creamy, easy and tastes great! There are lots of things you can add to this recipe!
Provided by cutegirl7
Categories Desserts Candy Recipes Fudge Recipes
Yield 20
Number Of Ingredients 5
Steps:
- Grease a 9x5 inch pan. Set aside.
- In a 3 quart saucepan, over very low heat, mix together confectioners sugar, butter, milk, vanilla, and salt until mixture is creamy.
- Pour quickly into greased 9x5 inch pan. Refrigerate until firm, then cut into squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 121.1 calories, Carbohydrate 22.6 g, Cholesterol 9.3 mg, Fat 3.5 g, Protein 0.1 g, SaturatedFat 2.2 g, Sodium 25.8 mg, Sugar 22.2 g
CREAMY VANILLA FUDGE RECIPE
Our easy vanilla fudge recipe is quick to make and perfect as a food gift. Just six simple ingredients and you can make the creamiest homemade vanilla fudge
Provided by Jessica Dady
Categories Snack
Time 35m
Yield Makes: 36
Number Of Ingredients 6
Steps:
- Tip the sugar, butter, milk, and evaporated milk into a heavy-based pan and heat gently, stirring frequently, until the sugar has dissolved.
- Bring to the boil and as the temperature rises, stir the fudge occasionally (be careful as the mixture is very hot) so that the sugar doesn't stick and burn.
- Continue boiling until a temperature of 116C is reached on a sugar thermometer. If you don't have one of these, you can test if the fudge is at this temperature by spooning a small amount of the syrup into some iced water, it should form a soft ball.
- Remove the pan from the heat and stir in the vanilla extract.
- Pour into an 18cm shallow square tin brushed with a little vegetable oil, and leave for 10-15 mins or until almost set. It will set quicker in the fridge.
- This vanilla fudge recipes makes about 36 squares - mark these with a sharp knife before leaving to cool completely.
Nutrition Facts : @context https, Calories 71 Kcal, Sugar 13 g, Fat 2 g, Sodium 0.3 g, Carbohydrate 13 g
VANILLA FUDGE
Homemade fudge makes a fabulous gift wrapped up for Christmas or any special occasion. Our recipe for these buttery sweets is well worth the effort
Provided by Cassie Best
Categories Treat
Time 50m
Yield Cuts into 36 pieces
Number Of Ingredients 5
Steps:
- Line a 20 x 20cm cake tin with baking parchment. Tip the sugar, cream, butter and glucose syrup into a medium to large saucepan. Heat to dissolve the sugar and melt the butter, stirring now and again.
- Once dissolved, put a sugar thermometer in the pan, making sure the end is completely covered by the syrup - if not, transfer the mixture to a smaller pan (with enough space for the syrup to bubble up). Increase the heat and bring the syrup to a steady boil. Keep bubbling, stirring occasionally to stop the sugar from catching, until the mixture reaches 116C - this is known as the soft ball stage.
- Remove the pan from the heat and leave to sit, undisturbed, for 5 mins, until the temperature drops to 110C. Stir in the vanilla and a good pinch of salt.
- Keep the sugar thermometer in the pan and begin beating the mixture with a wooden spoon, quite vigorously, until the temperature cools to about 60C. By this time the fudge will be really thick and will have lost it glossy shine. Remove the thermometer and continue beating for a few mins more. This process is very important when making fudge, as it creates small sugar crystals, which give the fudge its lovely smooth and creamy texture (see 'fudge know-how', below).
- Before it sets completely, quickly pour the fudge into your prepared tin and smooth over the surface. Leave to cool at room temperature overnight - don't put the fudge in the fridge as it will become sticky and won't set properly. Cut into bite-sized pieces and pop in a box to give as a present. Will keep, in a sealed container, for up to 2 months.
Nutrition Facts : Calories 118 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar
CREAMY GUILT-FREE FUDGE
This creamy fudge is everything you would expect in a fudge; creamy, very chocolate-y, and addictive. It has reduced fat ingredients to take away some the guilt associated with a dessert of such proportions.
Provided by Juanita
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Yield 25
Number Of Ingredients 4
Steps:
- In a medium-sized saucepan, melt chocolate chips in sweetened condensed milk over medium-low heat. Stir in vanilla and salt.
- Pour chocolate mixture into ungreased 10 inch square pan. Chill several hours until set. Cut into squares.
Nutrition Facts : Calories 79.1 calories, Carbohydrate 11.5 g, Cholesterol 1.1 mg, Fat 3.2 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 2 g, Sodium 8.5 mg, Sugar 10.7 g
HOMEMADE VANILLA FUDGE
Make and share this Homemade Vanilla Fudge recipe from Food.com.
Provided by mimzy500000
Categories Candy
Time 50m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Butter sides of heavy 2 quart saucepan.
- In saucepan combine sugar, milks, and salt.
- Cook and stir over med.hi to boiling.
- Clip on candy thermometer and cook and stir over medium low heat to 238°, soft ball stage.
- Remove from heat, add butter and vanilla, DO NOT STIR.
- Cool to 110°F.
- Remove thermometer.
- Beat with a wooden spoon till fudge becomes thick and starts to lose it's gloss.
- Pour into a buttered 8-inch pan.
- Score into squares.
Nutrition Facts : Calories 94.6, Fat 2.6, SaturatedFat 1.6, Cholesterol 7.6, Sodium 34.9, Carbohydrate 17.6, Sugar 16.7, Protein 0.6
VANILLA FUDGE
A checkerboard of vanilla and chocolatesquares nestled in papercandy cups in contrastingcolors is a gift that's bothbeautiful and delicious.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Butter an 8-inch square baking pan; line with parchment paper, allowing a 1-inch overhang. Butter parchment paper, and set aside. Check the calibration of the candy thermometer. Put butter into a large bowl, and set over a wire rack; set aside. Put cream, sugar, corn syrup, and salt into a medium heavy saucepan.
- Cook over medium-low heat, stirring constantly, until sugar has dissolved, about 10 minutes. Raise heat to medium. Bring mixture to a boil, washing down sides of pan with a wet pastry brush to preventsugar crystals from forming. Attach warm thermometer to pan; continue to cook, without stirring, until mixture registers 238 degrees (soft-ball stage), 10 to 15 minutes.
- Immediately pour mixture into bowl with butter (do not scrape out the bottom of the pan). Attach thermometer to bowl. Let mixture cool, undisturbed, until it registers 110 degrees, about 1 1/2 hours.
- Remove thermometer. Transfer bowl to a work surface and addvanilla extract. Using a wooden spoon, begin to gently stir mixture until it thickens, lightens in color, and loses its sheen,about 6 minutes.
- Pour into prepared pan. Using a small offset spatula, quickly spread fudge to sides of pan, and smooth top. Let fudge cool in pan on a wire rack, about 1 hour. Cover with plastic, and refrigerate untilcompletely set, about 8 hours. Run a sharp knife around nonparchment sides to loosen; lift fudge out. Cut into 64 one-inch pieces.
CREAMY VANILLA FUDGE
Make your own homemade version of the sweet shop classic with just 6 ingredients. Once you see how easy it is to put together you'll be making it at every opportunity - it's perfect to stash away in the cupboard as a little treat because it lasts for so long! This recipe makes 36 pieces of fudge.
Provided by franmack
Time 30m
Yield Makes 36 squares
Number Of Ingredients 6
Steps:
- Tip the sugar, butter, milk and evaporated milk into a heavy based pan and heat gently, stirring frequently, until the sugar has dissolved.
- Bring to the boil and as the temperature rises, stir the fudge occasionally (be careful as the mixture is very hot) so that the sugar doesn't stick and burn.
- Continue boiling until a temperature of 116C is reached on a sugar thermometer. If you don't have one of these, you can test if the fudge is at this temperature by spooning a small amount of the syrup into some iced water, it should form a soft ball.
- Remove the pan from the heat and stir in the vanilla extract.
- Pour into an 18cm shallow square tin brushed with a little vegetable oil, and leave for 10-15 mins or until almost set. It will set quicker in the fridge.
- Mark the fudge into 36 squares with a sharp knife and leave to cool completely.
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