In a small non-stick saucepan, heat the milk, sugar and butter, stirring until all is dissolved. 30 x 20cm / 12 x 8 inch or 25cm / 10 inch square, or use a throwaway foil tin, as I have in the picture. Line a slice tin with baking paper and set aside. Cook over medium heat until sugar is dissolved. 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. The fudge pictured was made in an 8x8) In a large saucepan, combine sugar, butter, and evaporated milk. Butter the sides of a heavy 2-quart saucepan. Don't use that cheap imitation stuff or the "white" kind so it won't have the color. 2 teaspoons vanilla Method Fill a small bowl or jug with ice cold water and put near the stove. 1 1/2 teaspoons vanilla sprinkles or candies, optional Instructions Line a 8x8, 9x9, or 9 x 13 inch baking dish with aluminum foil and grease with butter. Then you beat the devil out of it (usually with a wooden spoon) until it thickens and is no longer glossy.īe sure to use really good vanilla for the fudge, since that's the predominate flavor in the candy. Vanilla Fudge Chocolate Chip Pie Joy Filled Eats. sugar, evaporated milk, butter, candy, sprinkles, marshmallow creme and 2 more. After the 2 1/2 minutes, remove the mixture from heat and add the peanut butter and vanilla extract, stirring until smooth. Quick and Easy Vanilla Fudge A Kitchen Addiction. I normally heat my fudge to about 235-240 degrees Fahrenheit, which is soft ball stage, and hold it there for about 1 minute -no longer.Īctually, when you leave the fudge mix to cool, you need to temp it again and don't mess with it until it's about 110 degrees. Next, in a medium saucepan, bring the sugar and milk to a boil over medium heat, stirring occasionally. You need a candy thermometer to make fudge of any kind, unless it's the kind that has sweetened condensed milk in it. If you make it with marshmallow creme, that can make it whiter.
It was a good brand, but the white stuff just tastes bad. Something about the moisture in the air can affect the way the fudge "comes set." Sometimes it won't set, or it will be - So right about that white vanilla flavoring! Yuck! My mom bought some from the ladies' group at church years ago and it was awful. I will say that my candy always, always turns out better when I make it on a cold, clear night with low humidity. Do NOT use high heat or you risk burning the chocolate. In a heavy saucepan, heat the chocolate chips, condensed milk, and salt until melted and well combined. "Drinking chocolate" as the base for chocolate fudge? Huh? I always used good quality semi-sweet chocolate chips. It might help to lightly grease the pan before this as well.