Word of caution: The sugar and milk needs to have a close eye kept on it. While this is boiling melt the marshmallows in the double boiler. To make this recipe as easy as possible bring the sugar and evaporated milk to a slow boil for 6 minutes. And no candy thermometer is needed, just a clock. It takes a little more effort but it is so worth it and you will be glad you made it. It does require use of the stove and a double boiler. Unlike a lot of fudge recipes this one does not use sweetened condensed milk. I am not taking credit for this great creation. Since I got this recipe 29 years ago I have no idea who the original recipe maker is. I have tried others in addition to this one but they just don’t compare. Since 7th grade, so that would be for 29 years this is the only fudge recipe I make (oh my, I sure feel old now! LOL!). We made it in class and I took the recipe home and made it for my family. This fudge recipe I got when I was in my 7th grade Home Economics class. I only make it once a year, give half away and the rest it takes us the month of December to finish it. In fact, many confectionary experts advise against storing fudge in the refrigerator because you risk the fudge drying out and crumbling.Fudge is the one must make treat for Christmas. The same should go for when you are at home.įudge doesn’t necessarily last longer in the fridge. When you go to candy stores, the fudge is almost always stored as a large block and cut into fresh pieces only when the customer orders. If you cut the fudge into pieces before storing they will dry out faster. Wrap the block of fudge in wax paper for maximum freshness and only cut off squares of fudge as needed. You can use milk or dark chocolate chips for the base or you can do one white vanilla fudge recipe and one recipe using dark chocolate chips and make a swirled fudge! How to Store Vanilla FudgeĪfter your fudge sets, you can store it in an airtight container at room temperature for 2-3 weeks. You are also not required to have this fudge be a white fudge. Stir in the toppings or sprinkle them over the top after pouring the fudge into the baking pan. The fudge will cool quickly so do this as fast as you can to avoid weird lines.įor a variety of textures and flavors, you can add walnuts, almonds, pecans, crushed cookies, crushed candy bars, or sprinkles to your fudge after melting. For a smooth top, gently shake the pan after pouring the fudge in and quickly smooth with a spatula before it cools at all.That way you won’t get any curved edge pieces. If you want all the pieces to be perfectly squared off, use a square baking dish with straight walls and edges.This will make it so much easier to remove the fudge from the pan. Line your entire baking dish with parchment paper, covering as much as you can.Add 1/4-⅓ cup more baking chips for firm fudge and take away the same amount if you are looking for a softer fudge. The hardness of the fudge depends on how many baking chips you use.If you do you will want to use just over a pound (16 ounces) of chocolate that is broken into pieces for melting. If you are using pure chocolate you may want to add a few ounces more since it won’t set up quite as hard. I used a clear Mexican vanilla to keep a brighter, white color for the fudge but any kind of natural vanilla will work great.įor this vanilla fudge recipe, we use white baking chips, which are not technically made from pure chocolate. Not the cheap, imitation vanilla flavoring. Vanilla – Use a really good, high-quality vanilla extract for the best taste. We used the 14-ounce “Eagle Brand” sweetened condensed milk for this recipe. Sweetened Condensed Milk – Not to be confused with evaporated milk.Since the bag sizes seem to always be changing, it is best to measure out the chocolate chips rather than pouring the whole bag indirectly. Chocolate Baking Chips – We used Ghirardelli white chocolate baking chips for this recipe and they were perfect.Make vanilla fudge in minutes that are perfect for Christmas, Valentine’s Day, Easter, or just as a fun, quick treat! Ingredients in Vanilla Fudge You will get perfect fudge every time just by using a few simple ingredients and a microwave. This is the easiest vanilla fudge recipe ever! You don’t have to stress about getting the perfect “softball stage” and no candy thermometer is needed.
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