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This will help ensure the fudge sets properly and has a smooth texture. Stir the mixture continuously while cooking to prevent the sugar from crystallizing.This will help to achieve the desired texture and consistency. Use a candy thermometer to ensure that the fudge reaches the correct temperature.Use a heavy-bottomed saucepan to prevent the fudge from burning or sticking to the pan.When you’re ready to eat it, thaw it in the refrigerator overnight or at room temperature. Wrap the pieces in wax paper and seal them in a freezer bag or airtight container. Be aware that refrigerating can sometimes change the texture, making it firmer.įreezer – If you want to store fudge for several months, freezing is an effective option. Refrigerate – For longer storage, put the airtight container in the refrigerator. Choose a cool, dry place away from direct sunlight. Gradually fold the sweetened condensed milk into the whipped cream. In a large bowl, whip two cups of heavy cream until it’s fluffy and firm (stiff peaks). Off heat, stir in vanilla, chocolate chips, and 1/2 cup walnuts until chocolate is melted. Room Temperature – Fudge can be stored at room temperature for 1-2 weeks. Place the bowl and beaters into the freezer for 15 minutes or so, too. In a large saucepan, combine butter, marshmallows, sugar, cream, and salt cook over medium, stirring occasionally, until marshmallows are melted, 8 to 10 minutes. Place over low heat and cook, stirring constantly with a wooden spoon, until the chocolate is melted and the mixture is smooth and thick, about 5 minutes. Add the chocolate chips and condensed milk to a medium saucepan.
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Leave it to cool before cutting into small squares. Rub the butter all over the foil or parchment to help it peel off later. Pour the fudge mixture into the buttered pan to set. Leave it to sit for 5 minutes then stir with a wooden spoon until it thickens in the pot.ĥ. When it reaches temperature, remove it from the heat.Ĥ. Bring to a boil until it reaches 114 degrees Celsius. Combine sugar, cocoa, milk, and butter in a medium saucepan over medium-low heat, stirring continuously until the sugar dissolves and the butter is melted.ģ. Prepare a pan with butter and place to the side.Ģ. The full ingredient list and printable recipe are at the bottom of this post!ġ. How to Make Grandma’s Old-Fashioned Fudge Wooden spoon – When making fudge, use a wooden spoon instead of a metal one as wood doesn’t conduct heat. Break the white chocolate into pieces and place into your Thermomix bowl. But if you don’t have one, you can still check if the fudge is ready by dropping a small amount of the mixture into a glass of cold water. Line a 28cm x 18cm slice tin with baking paper make sure you leave some hanging over the edges to help you remove the fudge from the tin once it’s set. It helps you know exactly when the fudge is ready. Saucepan – A heavy, straight-sided saucepan made of aluminium or stainless steel is best for use.Ĭandy thermometer – If you want to make fudge, it’s a good idea to use a tool called a candy thermometer.