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Go Green: Add a little variety to your plate of fudge and use green food coloring for half of the batch. Festive and a treat to the eye, this Vanilla Peppermint Fudge would make a great addition to any Christmas plate and would make a great gift, too. Step 2: Melt the butter, sugar, cream and glucose syrup in a large heavy-based saucepan over a low heat. Alternatively you can line it with baking parchment. I was surprised by how quickly I made this fudge and how delicious the result was. Step 1: Lightly grease a 20x20 swiss roll tin (at least 1.5cm deep) with melted butter. My need for fudge trumped his need to eat yet another candy cane. So don’t judge me that I had to pry a candy cane out of my little boy’s hand in order to make this fudge. When he’s not chucking the Christmas ornaments on our tree across the room he can be found hiding in a corner with both hands full of candy canes and a red stained mouth that condemns him of his crime. The culprit? My sixteen month old son, who is appropriately nick named “King Kong” for his destructive capabilities. The bottom half of our Christmas tree is suspiciously missing all of the candy canes. Unless one of those ingredients is candy canes…which in our house, are a hot commodity. Remove from heat and pour into large mixing bowl. Break into squares to serve.This creamy Vanilla Peppermint Fudge only requires five ingredients which, in theory, should be easy to come up with. In saucepan over medium heat, melt cream cheese and butter together. Once solid, wrap the tin in baking parchment (it doesn't need to be airtight) and store at room temperature. Get aheadPrepare to end of step 3 up to a week ahead. Youll also need a sugar thermometer, or you can test to soft ball stage if you know how to do that. 300ml full fat milk - I use whole long life milk. 350g granulated sugar, any old white sugar is fine. Any leftover tablet will keep in a tin or paper bag at room temperature for up to two weeks. Crumbly Vanilla Fudge Recipe Ingredients. Recipe Note: Stored in an airtight container, fudge will keep up to 2 weeks in the fridge and up to 3 months in the freezer. Cut into even pieces and store in refrigerator until ready to serve. To serve, break the tablet into its marked squares. Pour into prepared pan, cool on bench for 2-3 hours before transferring to refrigerator. Pour fudge into the prepared baking dish refrigerate until set, about 2 hours. Remove pot from heat and let fudge stand for 2 minutes. 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. Remove from the heat and stir in the chocolate chips, marshmallow fluff. Stir coconut extract, ginger, vanilla extract, and bitters into milk mixture continue simmering until temperature reaches 236 degrees F (113 degrees C), about 10 minutes. The liquid should be creamy, buttery and golden. Boil for 5 minutes, stirring often (do not cut this time short or the fudge may not firm up when cool). Bring to a rolling boil, stirring until everything is smooth. Microwave for 90 seconds at 70 percent power. With the help of the baking parchment, return tablet to the tin and leave to cool completely. In a large heavy-bottom saucepan, combine the sugar, butter, and milk. In a large, microwave-safe bowl place 2 cups of chocolate chips and a 14-ounce can of sweetened condensed milk. If the mixture sticks to the knife, let the tablet set for another minute. Then lift out of the tin using the baking parchment, and mark into 45 squares (cutting halfway down into the tablet). Set aside for 5min, or until just hardened. Quickly and carefully empty into the prepared tin. Take the pan off the heat, add the vanilla and beat with a whisk for exactly 2min (you will see the mixture thicken slightly). Bubble for 7-8min, whisking constantly to avoid the mixture scorching - it should be a light butterscotch colour. Add sweetened condensed milk and continue to microwave in 30-second intervals until the. Microwave white chocolate chips in two 30-second intervals, stirring between each interval, as described in the recipe below. When it has, stir in the condensed milk and salt, and heat until bubbles appear around the edges of the pan. This super simple, no-bake vanilla fudge takes two ingredients and just a few minutes to put together Prepare pan and set aside.
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Add the chopped chocolate and vanilla and leave to sit for 1 minute then whisk through until the mixture is. Take it out and stir it again then microwave for 1 more minute. Stir the mixture and repeat twice (6 minutes total). Heat sugar and milk over medium-high heat in a heavy-based pan, stirring occasionally to help dissolve the sugar (about 2min). Place the butter, condensed milk, sugar and maple syrup in a large microwave-safe bowl and microwave for 2 minutes. Line a rough 15cm x 24cm x 4cm (6in x 9½in x 1½in) roasting tin with baking parchment.