4/5/2024 0 Comments Vanilla fudge recipe![]() I live at high altitude and it takes me 3 hours to make it. Maybe add 2 1/2 tablespoons of corn syrup to break down the sugar?ĥ. Any sugar crystals remaining on side of pan can fall back into the syrup making it grainy. Once sugar is all melted, with a wet pastry brush, brush down the sides of the pan really well several times before the sugar comes to boil. This will remove any dried sugar crystals from being reintroduced into the syrup.Ĥ. Periodically wash off wooden spoon before you put it back into the syrup. ![]() Don't bring it to a boil before all of sugar is melted.ģ. Rub the sugar syrup in between your fingers for smoothness. Spray sides of pan and wooden spoon with oil.ģ. Also, if you live at high altitude, for every 1,000 ft subtract 2 degrees from the recipe cooking temperature to achieve soft ball stage.Ģ. Test your thermometer to see if it is working properly. ![]() Store, tightly covered, in the refrigerator. Do not stop stirring, or the mixture will burn. Once the liquid stage has been reached, increase the heat to medium-high and bring the liquid to a boil, stirring constantly. Slice the vanilla pod in half lengthways, and use the tip of a knife to scrape out the seeds. In a large, non-stick, wide-bottomed pan, add the condensed milk, butter and soft brown sugar. Place a glass of ice-cold water nearby, which you will use later to test the fudge. When candy is firm, use the foil to lift the fudge out of the pan. The liquid should be creamy, buttery and golden. Line a 20cm square tin with baking parchment. Top each square with a piece of nut, if desired. Boil the sugar, butter, and milk: In a 3-quart, thick-bottomed saucepan, bring sugar, butter, and milk to a rolling boil on medium heat, stirring constantly once the mixture begins to bubble. Immediately spread fudge into the prepared pan. Beat vigorously with a wooden spoon till fudge becomes very thick and just starts to lose its gloss (about 10 minutes total). Cool mixture, without stirring, to 110 degrees F, lukewarm (about 55 minutes). Immediately remove saucepan from heat.Īdd butter and vanilla, but do not stir. Cook and stir over medium-low-heat to 238 degrees F, soft-ball stage (this should take 25 to 35 minutes). Carefully clip a candy thermometer to the side of the saucepan. Cook and stir over medium-high heat to boiling. In saucepan combine sugar, evaporated milk, milk, and salt. Butter the sides of a heavy 2-quart saucepan. You can also use vanilla bean paste if you don’t want to scrape vanilla beans (because when you have long fingernails like me, it’s a little tricky sometimes).Line an 8x4x2-inch loaf pan or 8x8 pan with foil, extending foil over edges of pan. I usually go for the Madagascar Bourbon, but you can choose any bean you want based on the descriptions. Since buying vanilla beans in stores is expensive (and sometimes not very fresh), I buy them online at Beanilla. You do need to make sure you boil the sugar mixture for the full 5 minutes to ensure it’ll set up properly as it cools.įor best results, let the fudge sit at least 4 hours or overnight before cutting. The best part about making this fudge is you don’t need a candy thermometer. Its slightly tinted brown hue lets you know that it’s made with real vanilla and vanilla beans. Butter the sides of a heavy 2-quart saucepan. It’s almost like the snow is melting (because right now I’m watching the snow fall outside). The first thing you’ll notice after taking a bite is how it’s very creamy with a melt-in-your-mouth texture. If you have anybody on your shopping list with a big sweet tooth, give them a box of Vanilla Fudge. Maybe because that’s what my mom usually wanted when she didn’t have anything on her wish list. I know this recipe can be made all year round, but I always think of fudge the most around Christmas. Not only does homemade extract make a great Christmas gift, so does a box of this vanilla bean fudge. Then I got the idea to make this Vanilla Fudge, especially since yesterday I talked about making homemade vanilla extract. I started with my Baked Vanilla Bean Doughnuts, which were a huge hit (both online and in person). Why are companies making vanilla seem so tasteless? Now I want to “vanilla bean all the things.” I still remember the first time I made vanilla bean ice cream – I couldn’t believe that’s how good vanilla tasted! I’m talking about REAL vanilla made from vanilla beans. I’m not talking about those bright white soft serve ice cream cones you got from the ice cream stand growing up where almost nobody on your softball team ordered vanilla. I think vanilla is becoming my new favorite flavor. Who knew that vanilla could taste this good? This melt-in-your-mouth easy vanilla fudge recipe made with vanilla beans will quickly become your new favorite fudge flavor.
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