Festive Vanilla Fudge Food

VANILLA FUDGE

Steps:

• Butter an 8-inch square baking pan; line with parchment paper, allowing a 1-inch overhang. Butter parchment paper, and set aside. Check the calibration of the candy thermometer. Put butter into a large bowl, and set over a wire rack; set aside. Put cream, sugar, corn syrup, and salt into a medium heavy saucepan.
• Cook over medium-low heat, stirring constantly, until sugar has dissolved, about 10 minutes. Raise heat to medium. Bring mixture to a boil, washing down sides of pan with a wet pastry brush to preventsugar crystals from forming. Attach warm thermometer to pan; continue to cook, without stirring, until mixture registers 238 degrees (soft-ball stage), 10 to 15 minutes.
• Immediately pour mixture into bowl with butter (do not scrape out the bottom of the pan). Attach thermometer to bowl. Let mixture cool, undisturbed, until it registers 110 degrees, about 1 1/2 hours.
• Remove thermometer. Transfer bowl to a work surface and addvanilla extract. Using a wooden spoon, begin to gently stir mixture until it thickens, lightens in color, and loses its sheen,about 6 minutes.
• Pour into prepared pan. Using a small offset spatula, quickly spread fudge to sides of pan, and smooth top. Let fudge cool in pan on a wire rack, about 1 hour. Cover with plastic, and refrigerate untilcompletely set, about 8 hours. Run a sharp knife around nonparchment sides to loosen; lift fudge out. Cut into 64 one-inch pieces.

FESTIVE VANILLA FUDGE

Steps:

• Line bottom and sides of 8-inch square pan with foil, leaving foil overhanging 2 opposite sides of pan; spray foil with cooking spray.
• In large microwavable bowl, mix baking chips, cream and honey. Microwave on High about 1 minute 30 seconds, stirring every 30 seconds, until chips are melted and mixture is smooth. Stir in nuts. Cool about 30 minutes or until just slightly warm. Quickly stir in 1/2 cup of the candies. Spread evenly in pan. Sprinkle remaining 1/4 cup candies over top; press lightly into top. Refrigerate about 30 minutes or until completely set.
• Remove fudge from pan onto cutting board by lifting with foil; peel back foil. With large sharp knife, cut into 4 rectangles. Cut each rectangle crosswise into 8 pieces.

EAGLE BRAND FESTIVE FUDGE

Steps:

• In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND® and salt. Remove from heat; stir in nuts (optional) and vanilla. Spread evenly into wax paper lined 8- or 9-inch square pan.
• Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares. Store leftovers covered in refrigerator.

EASY CREAMY VANILLA FUDGE

Steps:

• Grease a 9x5 inch pan. Set aside.
• In a 3 quart saucepan, over very low heat, mix together confectioners sugar, butter, milk, vanilla, and salt until mixture is creamy.
• Pour quickly into greased 9x5 inch pan. Refrigerate until firm, then cut into squares. Store in an airtight container in the refrigerator.

VANILLA FUDGE

Steps:

• Line a 20 x 20cm cake tin with baking parchment. Tip the sugar, cream, butter and glucose syrup into a medium to large saucepan. Heat to dissolve the sugar and melt the butter, stirring now and again.
• Once dissolved, put a sugar thermometer in the pan, making sure the end is completely covered by the syrup - if not, transfer the mixture to a smaller pan (with enough space for the syrup to bubble up). Increase the heat and bring the syrup to a steady boil. Keep bubbling, stirring occasionally to stop the sugar from catching, until the mixture reaches 116C - this is known as the soft ball stage.
• Remove the pan from the heat and leave to sit, undisturbed, for 5 mins, until the temperature drops to 110C. Stir in the vanilla and a good pinch of salt.
• Keep the sugar thermometer in the pan and begin beating the mixture with a wooden spoon, quite vigorously, until the temperature cools to about 60C. By this time the fudge will be really thick and will have lost it glossy shine. Remove the thermometer and continue beating for a few mins more. This process is very important when making fudge, as it creates small sugar crystals, which give the fudge its lovely smooth and creamy texture (see 'fudge know-how', below).
• Before it sets completely, quickly pour the fudge into your prepared tin and smooth over the surface. Leave to cool at room temperature overnight - don't put the fudge in the fridge as it will become sticky and won't set properly. Cut into bite-sized pieces and pop in a box to give as a present. Will keep, in a sealed container, for up to 2 months.

VANILLA FUDGE

Steps:

• Butter sides of heavy 2 quart saucepan.
• In saucepan combine sugar, milks, and salt.
• Cook and stir over med.hi. to boiling.
• Clip on candy thermometer and cook and stir over med-low heat to 238*, soft ball stage.
• Remove from heat, add butter and vanilla, DO NOT STIR.
• Cool to 110F degrees.
• Remove thermometer.
• Beat with wooden spoon till fudge becomes thick and starts to lose it's gloss.
• Pour into a buttered 8 inch pan.
• Score into squares.
• If desired top each square with with a piece of nut.

FESTIVE VANILLA FUDGE

Steps:

• Line bottom and sides of an 8 inch square pan with foil and lightly spray with cooking oil spray.
• in large Microwaveable bowl, mix chocolate chips, cream, and honey. Microwave on high for 30 second and stir. Repeat till chips are melted and mixture is creamy.
• Stir in nuts and let cool about 30 min, or untill it is just slightly warm.
• Quickly stir in 1/2 cup of the candies.
• Spread mixture evenly into prepared pan and sprinkle remaining candies on top, pressing lightly.
• Refridgerate 30 min or till set.
• Remove from pan once set and peel back foil then cut into 32 squares.

FESTIVE PHILLY FUDGE

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Cook cream cheese and butter in medium saucepan on medium heat 3 to 4 min. or until cream cheese is completely melted and mixture is well blended, stirring constantly. Add chocolate morsels; cook and stir 3 to 4 min. or until melted. Stir in sugar and vanilla.
• Pour into prepared pan; spread to evenly cover bottom. Sprinkle with crushed candy.
• Refrigerate 1-1/2 hours or until firm. Use foil handles to remove fudge from pan before cutting into 2-inch squares to serve.

FESTIVE FUDGE

Steps:

• Melt chocolate chips.
• Mix chocolate chips with condensed milk, salt, and vanilla.
• Add nuts if using.
• Line a pan with wax paper.
• Pour mixture into prepared pan.
• Refrigerate until set.
• Take out of refrigerator.
• Flip pan and remove wax paper.
• Cut and serve!

FESTIVE FANTASY FUDGE

Steps:

• Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in large saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
• Add chocolate and marshmallow creme; stir until melted. Add vanilla; mix well.
• Pour into prepared pan; spread to evenly cover bottom of pan. Cool 5 min. Sprinkle with MALLOW Bits and candies; gently press into fudge with back of spoon. Cool completely. Use foil handles to remove fudge from pan before cutting into squares.

QUICK AND EASY VANILLA FUDGE

Steps:

• In a large saucepan, combine all ingredients. Heat, stirring often, until the mixture is creamy.
• Pour into a greased 9x5 pan and sprinkle with the nuts.
• Refrigerate until firm.