#VANILLA BEAN FUDGE RECIPE HOW TO#

In a large, heavy-bottomed saucepan, combine the sugar, butter, and milk.We won’t judge you if you do.Ħ tbsp unsalted butter, cut into 6 portionsġ vanilla bean, cut lengthwise and seeds scraped for use How difficult is it going to be to wait four hours, or, preferably, overnight before you can allow yourself the pleasure of sinking your teeth into a piece of this fudge!ĭo not be tempted to reduce the cooking time, or you will miss out on the texture and bite that is characteristic of an amazing fudge.Īlthough this recipe officially serves 10, we’re wondering if you won’t just stash the fudge away somewhere and indulge. The real challenge, according to us, will be the waiting. In fact, many confectionary experts advise against storing fudge in the refrigerator because you risk the fudge drying out and crumbling.This recipe comes together in a quick 25 minutes, and is almost impossible to go wrong with. 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.

#VANILLA BEAN FUDGE RECIPE HOW TO#

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.

Vanilla bean fudge recipe