Where can I find an easy vanilla fudge recipe?
April 26, 2009 by Chocolate Gift Ideas
Filed under More Chocolate Answers
Can you answer jb’s question about Chocolate?:
I tried making vanilla fudge and the caramel like substance got to hard to fast because it got way to hot. And I tried it a second time and it wasn’t quite as hard and i put the egg in to it and it fried. It was kind of funny but I really want to make good vanilla fudge. Any recipes?
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I tried making vanilla fudge and the caramel like substance got to hard to fast because it got way to hot. And I tried it a second time and it wasn’t quite as hard and i put the egg in to it and it fried. It was kind of funny but I really want to make good vanilla fudge. Any recipes?
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Chocolate Feedback: Makes 1lb
2 cups Caster sugar
1/2 pint Evaporated milk
4 Tbs Milk
4 oz Butter
1 Vanilla pod split
Pinch of salt
Broken nuts (optional)
Line an 8×2-inch high loaf pan with foil, extending the foil over the edges of the pan, butter foil the and set aside.
In a saucepan combine sugar, evaporated milk, milk, and salt.
Cook and stir over a medium heat until boiling, then lower the heat and stir for 30 minutes
Immediately remove saucepan from heat and add the butter and vanilla pod but do not stir.
Cool mixture, without stirring, to 110 degrees (approx 45 mins)
Remove the vanilla pod and beat vigorously with a wooden spoon till fudge becomes very thick
and just starts to lose its gloss (about 10 minutes total).
Spread fudge into the loaf pan and score into 1-inch squares while warm.
Top each square with the optional nuts, if desired.
When firm, use the foil to lift the fudge out of the pan and cut into squares.
Store airtight in the refrigerator.
Chocolate Feedback:
Chocolate Feedback: CREAMY VANILLA FUDGE0
6 c. white sugar
1 lg. & 1 sm. evaporated milk (sm. is
3/4 c.)
1 c. white Karo syrup
1/2 lb. butter
2 c. nuts, added just before beating
Combine all ingredients except nuts, and cook to firm ball, stirring almost constantly with wooden spoon. After firm ball has been reached, take off stove and beat until thickened. Place in 9 x 13 inch buttered pan. Let set until cool and cutting consistency. FOOTNOTE: (When stirring use a wooden spoon to help prevent crystalizing. Try to keep sugar on sides from being stirred into the fudge to prevent crystalizing.)
Chocolate Feedback: Here is a great site for many recipes.
ENJOY!!!
God Bless……Dixiebell
Have a wonderful Easter!
John 3:16
Chocolate Feedback: Here is a tasty recipe
Creamy Vanilla Fudge recipe
3 cups granulated sugar
1 cup light cream
1/2 cup milk
1/4 cup light corn syrup
2 tablespoons butter
1/4 teaspoon salt
2 teaspoons vanilla extract
1 cup coarsely chopped pecans
Combine sugar, cream, milk, syrup, butter and salt in a heavy 2-quart saucepan. Cook over low heat, stirring until sugar dissolves. Clip a candy thermometer to the side of the saucepan. Bring to boil; cook, stirring occasionally, to 238 degrees F.
Remove from heat; cool to 110 degrees F. Do not stir.
Add vanilla extract; beat until candy is creamy and begins to lose its gloss. Stir in nuts. Pour into buttered 8-inch square pan. When firm, cut into 1-inch squares.
Chocolate Feedback: Quick and Easy Vanilla Fudge:
2ΒΌ hours 10 min prep
1 batch
3 3/4 cups powdered sugar
6 tablespoons butter
3 tablespoons milk
1 tablespoon vanilla extract
1 pinch salt
chopped pecans or walnuts, to sprinkle on top
1. In a large saucepan, combine all ingredients. Heat, stirring often, until the mixture is creamy.
2. Pour into a greased 9×5 pan and sprinkle with the nuts.
3. Refrigerate until firm.