So, grab a glass or bowl of cold water and after around 10-15 minutes of boiling, let some of the mixture drop into your water. Use a baking thermometer to check the readiness of your fudge, you are looking for this to reach approximately 115☌.įor those of you (myself included) that do not have a baking thermometer to measure the temperature, we are instead going to check for the soft ball stage.The mix should begin to thicken under your spoon.
![vanilla fudge pictures recipes vanilla fudge pictures recipes](https://cdn.cdkitchen.com/recipes/images/pinterest/18/best-vanilla-fudge-52373.jpg)
![vanilla fudge pictures recipes vanilla fudge pictures recipes](https://i.pinimg.com/originals/4e/dd/64/4edd64ca98dda1103311661ccd59ccec.png)
Once your mix is smooth, you want to turn up the heat to a rolling boil.Īllow this to bubble away with gentle stirring for approximately 15 minutes.Stir gently until all the ingredients have melted and you can no longer feel the sugar grains under your wooden spoon/spatula.Add your 400g caster sugar, 150ml whole milk, full tin of condensed milk, 25g unsalted butter and 2tsp vanilla to your saucepan and place on a low heat.Total time: 2 hours 30 mins (plus 2 hour rest time) Ingredients Cut into 1″ squares.If a really basic fudge recipe if what you’re after, then make sure to look below! Overview Once set, pull it out by the foil and turn upside down.Allow it to sit on the counter until it is slightly cooled then place in the refrigerator for 2 hours.I like to use the larger Christmas ones because they show up better as opposed to the colored sugar. Sprinkle on whatever sprinkles you like.I use my cake decorating tools to make sure its as smooth as possible. Pour into a 9×13 baking pan lined with foil and greased with butter.Be warned… the marshmallow cream will grow slightly when added to the heat so you may want to add in half at a time. Remove from heat and add the almond bark and marshmallow cream until melted, combined, and smooth. Once the sugar is dissolved, bring to a boil and boil for 6 minutes.Continue to heat over medium-low heat until the sugar is dissolved, stirring occasionally. Once butter is melted, add in sugar and evaporated milk.In a medium saucepan over medium-low heat, melt butter.Sprinkles – I like using larger sprinkles so they show up better and you get a good chunk with each piece of fudge.Vanilla – a good quality vanilla extract always makes a big difference!.Some recipes call for replacing it with mini marshmallows, but those are coated in cornstarch which can also mess with the texture of your fudge. Marshmallow cream is going to be what gives this vanilla fudge its soft texture. Marshmallow cream – do not substitute this with anything else or omit it.If you can’t get your hands on almond bark, the best replacement is going to be candy melts. Almond Bark – while white chocolate technically could be substituted here, you’d need to mess with the ratios and potentially add in shortening for the right texture.The fat content and structure of evaporated milk really lends to the overall texture and end results. Evaporated milk – low fat and fat free evaporated milk both work great in this recipe.Fudge can be a bit finicky when you start swapping ingredients so you’ll want to stick with granulated here. Sugar – granulated sugar is necessary for the fudge and you don’t want to swap it with raw sugar or any sort of sugar substitute.
![vanilla fudge pictures recipes vanilla fudge pictures recipes](http://1.bp.blogspot.com/-t-a4mXLnXTw/URJVZAtZPMI/AAAAAAAAAyI/NkjdOvrLeZM/s1600/fudge5.jpg)
While salted butter will still give you the right texture, the taste will be slightly different.