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
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.
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
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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