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Cooking it to too high a temperature causes it to set up really hard.Making fudge is all about concentrating the sugar so that when it sets up again as crystals, it feels smooth and creamy in your mouth and not grainy.Making fudge requires a bit of knowledge because with knowledge comes confidence. Thanks so much and belated Merry Christmas! She used to “tweak” it to make white fudge and peanut butter fudge. I remember watching her when I was little, but she wouldn’t let me get too close for fear of me getting burned. She is no longer with us, so I can’t ask her about it. I ran across a list of ingredients for my Granny’s Fudge but no instructions. Her grandmother used to make this old-fashioned fudge recipe every year, but she never taught the kids how she made it, and now that she’s gone, they were left fudge-less.Ĭarol did find the list of what she hoped were the ingredients for creamy cocoa fudge, but that was all she found. Jump Straight to the Recipe Bringing Back a Treasured Family Recipe Related Recipes: Peanut Butter Fudge, Penuche ✔️Yield: 40 pieces for 1x recipe, 80 pieces for 2x ✔️Skills: Cooking sugar, using a candy thermometer Low and slow: it is better to cook the fudge on low for a long period of time than it is to overcook too fast.16.7 Nutrition Old-Fashioned Fudge, at a Glance.To make the top and bottom uniform, gently tap the bottom of the pan a few times on the counter to evenly distribute the mixture. How to make uniform fudge: Use a pan that does not have curves will help each piece of vanilla fudge be straight lines.How to make fudge soft: Using less baking chips will soften up the fudge texture.You could go up to 15-16 oz of baking chips. How to make fudge more firm: Using more baking chips would make the fudge more dense.Only cut the fudge pieces you are eating right away though as cutting it makes the fudge dry out.īutter melting in pot White chips melting Adding condensed milk Poured vanilla fudge - tap pan on counter to get rid of the bubbles Tips for Making the Best Fudge: Cut - lift pan out of freezer and cut into pieces.You could move straight to the freezer, however, the pan will be hot from the mixture and that could cause other items in your freezer to heat up and thaw. Pour and cool - pour mixture into the prepared pan and let rest at room temperature.Heat ingredients - all ingredients must be heated together until they are a smooth mixture with no lumps.
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Prepare pan - wax paper needs to be in the pan and cut to the correct length to ensure you will be able to lift the homemade fudge out of the pan to cut it.How to Make Vanilla Fudge without Vanilla Extract: Wax paper - place in the pan so you can easily lift the fudge out for cutting.Pot - helps melt the chips and use as a bowl for combining ingredients.Butter - adds gloss to the top of the fudge.Corn syrup - adds more sweetness and is clear to ensure a white finish.Sweetened condensed milk - adds density to the mixture and provides sweetness.White chips - provides sweetness and the main ingredient of the fudge.In the footer of this page is my full disclosure policy. This means if you click on a link and purchase something, I may earn a small commission from it. Indulge with homemade vanilla fudge that is a melt in your mouth delicious sweet treat! This easy-to-follow recipe combines 4 pantry staples with its smooth texture and heavenly vanilla flavor that satisfies any sweet tooth.