Creamy White Vanilla Fudge Recipes

SOFT CREAMY VANILLA FUDGE

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

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.

CREAMY WHITE VANILLA FUDGE

Steps:

• Line a 9 x 9-inch pan with aluminum foil, pressing down the sides of the pan, and spray the foil with nonstick cooking spray.
• Melt the butter in a medium saucepan over low heat.
• Add the sugar and sour cream and raise the heat to medium.
• Keep stirring frequently while the sugar dissolves. Brush down the sides of the pan occasionally with a spatula to remove sugar crystals.
• When the mixture comes to a boil, insert a candy thermometer. Continue to cook, stirring occasionally, until it registers 235 F.
• Remove from the heat and add the white chocolate chips, marshmallow cream, salt and vanilla, stirring until the white chocolate is entirely melted and the fudge is smooth. If adding any accompaniments, stir into fudge now.
• Pour into the prepared pan and smooth out.
• Let the fudge set at room temperature until firm, about 2 hours. Remove from the pan using the foil as handles and cut into small squares to serve.
• Store in airtight container so the fudge stays nice and fresh.
• *Recipe adapted from Elizabeth LaBau Craftsy Cooking Class

EASY CREAMY VANILLA FUDGE

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.