The reason we pour the mixture into a bowl is to stop the syrup heating from the hot pan. Remove from the heat and carefully pour into a bowl. Watch very closely or you will burn your fudge. Stop stirring the mixture at this point and allow the temperature to reach 116C / 240F. Place the candy thermometer into the mixture making sure the bulb at the bottom does not touch the bottom of the pan. Use medium low heat to avoid scorching the mixture.
#RECIPE FOR VANILLA FUDGE PRO#
VANILLA FUDGE RECIPE To Make Vanilla Fudge You Will Need Tools:Ī candy thermometer ( make sure you test it for accuracy as described here)Ĩ inch baking tray lined with parchment or foil (or use a disposable version) Vanilla Fudge Recipe Ingredients:Ĭuisinart MCP194-20N MultiClad Pro Stainless Steel 4-Quart Saucepan with Cover Best Manufacturers 12-inch Heavy Duty French Wire Whisk DOWAN Ceramic Mixing Bowls/Serving Bowl Set – 3 Packs, Nesting Bowls Polder THM-515 Stainless Steel Candy/Jelly/Deep Fry Thermometer Sherri Lynne Home 8Īdd the butter, sugar, and cream to the saucepan and heat to a simmering boil, stirring constantly. Spoilers… the vanilla was my favourite! So I’ll start with the vanilla fudge recipe. We decided to make two fudge recipes – Vanilla Fudge and Chocolate Fudge.
#RECIPE FOR VANILLA FUDGE PLUS#
There are a lot of tips and tricks in there, plus a fascinating science lesson on candy making. Because if you can make it educational the calories don’t count, right?ĭisclaimer: This post contains affiliate linksīefore we start I highly recommend you read this article on the science behind candy making. With her permission I’m sharing all her secrets today along with the science behind fudge making.
#RECIPE FOR VANILLA FUDGE HOW TO#
One day my mom decided to teach me how to make fudge. The way it melts on the tongue, the combination of sweet and creamy, make it one of the best candy treats in my books. One of my favourite treats growing up was fudge and to this day I love a good piece of fudge with my tea. Vanilla and chocolate fudge recipes are shared with the candy science. Making it is a fascinating science lesson. Remove from the tin and cut into cubes.Fudge is a delicious, creamy candy treat. Pour the mixture into the prepared tin and leave it to set for a few hours. This final stirring is about breaking up clumps of sugar so the crystals aren't big - if they are big, the fudge will feel grainy. Stir the mixture vigorously for a few minutes - it should feel a bit thicker and lose some of its shine. The amount of salt to add is entirely a matter of taste, anything between half a teaspoon and 2 teaspoons will do the job. Line a small square roasting tin (mine is 19cm (7.5 inches) square) with greasproof paper - a few dabs of butter on the bottom of the tin will help stop the paper from moving about. When you've reached soft ball stage, leave the fudge to cool down to less than 110☌ (230☏). Otherwise put the pan back on the heat and cook it a little more then test it again. If it forms a ball that you can squeeze, the mixture is at the 'soft ball' stage and is ready.
![recipe for vanilla fudge recipe for vanilla fudge](https://i.pinimg.com/originals/bf/8f/93/bf8f937c33c2b8bf0e0b9559e9b3b59c.jpg)
After a few seconds, scrape the mixture out of the glass with your fingers and roll it between your finger and thumb. Take a spoonful of the mixture and drop it into the glass of cold water. Keep cooking until the thermometer reads 116☌ (241☏). Stir the mixture constantly until you can feel the sugar has all melted. Add the sugar, cream and syrup and turn up the heat to medium. Melt the butter in a large pan on low heat. A digital or traditional jam (candy) thermometer is also useful. There's nothing to prepare really, but make sure you have a glass of cold water handy for testing whether the fudge mixture is cooked enough. Many recipes use condensed or evaporated milk, but this one doesn't - nor does it add chocolate, nuts, berries or kale, it's just basic and delicious fudge. Fudge - sweet, buttery and creamy - this basic fudge recipe is luxurious, not too sweet (is there such a thing?) and completely addictive.