Repeat until all the chocolate is melted. Those are the two most common mistakes made by would-be fudge makers. Microwave: melt the ingredients on high for 10 seconds, take out and mix well. Grainy fudge can be caused by too much humidity (or by getting even a drop of water into the cooked mixture as it cools,) which is why it's always recommended that you make fudge on dry days. There is no other reason for soupy fudge.
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When it comes to a boil, your thermometer must read 212 degrees. Put it in a pan of water and heat the water. Line a 17cm square tin with baking paper. If you're absolutely certain your thermometer read 238 degrees, then verify that it's properly calibrated. The perfect Christmas treat, this easy-peasy fudge recipe is a winter winner From .uk Total Time 35 minutes Calories 84 calories per serving. Thank you, Miss Nezz!A note for those whose fudge never set properly, this is caused by not cooking the mixture to 238. Taking the above measures, your fudge will have the perfect texture every time. It was a huge hit, and has been specifically requested again this year. Finally topped with 3 crushed candy canes. Then, I put red color on the top and swirled it quickly with a toothpick. I also made a lovely Christmas Candy Cane version, by using 1-1/2 tsp peppermint extract and 1/2 tsp vanilla. Poured it into the square pan - I just lined the pan with overhanging foil, so that later all I had to do was lift the foil, reverse the fudge onto a cutting board, then peel away the foil - and it set up like a dream. Then, I simply used my mixer to beat the cooked mixture until it started to get thick. Have your final square pan all ready before you start beating the mixture. This takes about an hour or so, depending on your room temperature. Then let it sit completely undisturbed (and uncovered) until it reaches 110 degrees. Have the butter and vanilla all ready to go in as soon as it comes off the heat.
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When you make fudge, patience is your friend.
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Don’t be impatient! It will just look a whole lot nicer if you just wait about 3 hours until the fudge sets before digging into it.Mizz Nezz, this is truly da BOMB!! As said before, make ABSOLUTELY CERTAIN to bring it to 238 degrees, and do this very slowly. That’s because that one wasn’t 100% set because I was impatient. If you look back at my red velvet fudge post, you can see the lines where each piece of fudge was cut aren’t quite as smooth and crisp as my white chocolate fudge. I burnt my sugar the one time I tried the other method and it just wasn’t worth it.Īnother important part of this recipe is that you refrigerate the fudge until it is fully set. I am of the group who prefers sweetened condensed milk because it makes making fudge fool-proof and super easy. There are basically two schools of thought behind homemade fudge – sweetened condensed milk or cooking the sugar, cream, and butter. Once the butter is completely melted, add both of the sugars to the butter and whisk together until smooth well-combined. Melt the butter in a large microwave safe mixing bowl. I love making it for parties or the holidays because it serves a whole lot of people. Preheat the oven to 350☏ and line an 8x8 inch baking dish with parchment paper. Calling all white chocolate fans! Knowing quite a few people that are all about white chocolate instead of other chocolates, I wanted to include them in my fudge journey and create a recipe just for them! This white chocolate fudge recipe was adapted from my chocolate fudge recipe and it is so so so easy to make.