Vanilla Fudge Food

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.

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 rough 15cm x 24cm x 4cm (6in x 9½in x 1½in) roasting tin with baking parchment. Heat sugar and milk over medium-high heat in a heavy-based pan, stirring occasionally to help dissolve the sugar (about 2min). When it has, stir in the condensed milk and salt, and heat until bubbles appear around the edges of the pan. Bubble for 7-8min, whisking constantly to avoid the mixture scorching - it should be a light butterscotch colour.
• Take the pan off the heat, add the vanilla and beat with a whisk for exactly 2min (you will see the mixture thicken slightly). Quickly and carefully empty into the prepared tin. Smooth the surface.
• Set aside for 5min, or until just hardened. Then lift out of the tin using the baking parchment, and mark into 45 squares (cutting halfway down into the tablet). If the mixture sticks to the knife, let the tablet set for another minute. With the help of the baking parchment, return tablet to the tin and leave to cool completely.
• To serve, break the tablet into its marked squares. Any leftover tablet will keep in a tin or paper bag at room temperature for up to two weeks. Video: How to prepare a vanilla pod

SOFT CREAMY VANILLA FUDGE

Steps:

• Line an 8x8 inch square tin with greaseproof paper.
• Place all the ingredients in a deep saucepan - you need room to let the boiling fudge bubble up during cooking.
• On a medium-high heat, bring the fudge to a temperature of 116˚C. Keep the thermometer submerged in fudge throughout. Stir all the time scraping up the bottom regularly to prevent it catching and be careful - it will scald you it's so hot.
• Take off the heat and leave to stand until temperature reaches 110˚C.
• Stir in the vanilla. At this point, transfer to the bowl of a stand mixer and using your flat beater, start beating slowly building up the speed to medium and watch the fudge - you are waiting for it to turn matte and thicken quite considerably.
• As the mixture cools and you beat it to prevent crystallisation, you'll hear the stand mixer motor start to struggle. Stop beating to check the temperature - once it is at 60˚C it is read to scrape into your prepared tin.
• Leave to cool and set over night at room temperature. Cut into squares as big as you like.

VANILLA FUDGE

Steps:

• Prepare an 8-inch or 9-inch square baking pan by lining it with greased parchment paper or non-stick foil.
• In a large, microwave-safe bowl place the white chocolate chips and a the can of sweetened condensed milk. Microwave for 90 seconds at 70 percent power. Use the residual heat to stir the mixture well until the chocolate is fully melted and smooth. If necessary, microwave for additional 15 second intervals.
• Instead of melting in the microwave, you can also melt the chocolate and milk in the top of a double boiler or in a bowl on top of a saucepan of simmering water.
• Stir in a vanilla extract and a pinch of salt. Gently fold in any mix-ins, such as coarsely chopped nuts or dried fruits, if you are using them.
• Pour and spread evenly in the prepared pan. Chill in the refrigerator several hours, until very well set. Cut into squares.

TRADITIONAL VANILLA FUDGE

Steps:

• Lightly grease and fully line a 20cm (8in) square cake tin.
• Place 300ml (½ pt) double cream, 100ml (3½floz) milk, 100g (3½oz) butter, 300g (10½oz) caster sugar and 150g (5oz) light muscovado sugar into a large heavy-based pan. Place over a low heat. Stir constantly until the butter has melted and the sugars have dissolved.
• Increase the heat under the pan slightly to allow it to gradually come to the boil whilst stirring all of the time. Simmer the mixture, whilst continuing to stir, until it reaches 116°C(241°F) (soft ball stage).
• Once the required temperature has been reached, remove the pan from the heat and leave it undisturbed to cool down to 110°C(230°F). This will only take a couple of minutes.
• Add the vanilla and beat the mixture with the wooden spoon vigorously until the fudge has thickened and has lost its shine.
• Pour the mixture into the prepared tin. Smooth it into the corners. Set aside to cool at room temperature for two or three hours.
• Once fully cold and firm remove the fudge from the tin. Use a sharp knife to slice the fudge into bite sized pieces.

VANILLA FUDGE

Steps:

• Grease an 18cm square cake tin.
• Put the milk, sugar and butter into a heavy based saucepan. Heat slowly stirring all the time until the sugar has dissolved and the butter has melted.
• Bring to the boil for 20 minutes stirring all the time.
• When the mixture reaches the soft ball stage remove from the heat and stir in the vanilla extract. Leave to cool for 5 minutes.
• Beat the mixture with a wooden spoon or use an electric wisk for a few minutes until it starts to thicken and the gloss disappears.
• Pour the mixture into the prepared tin and leave to set at room temperature (do not put in the fridge).
• Once the fudge has set cut into small squares and store in a sealed container.

VANILLA FUDGE

Steps:

• Line a 8x8 inch pan with parchment paper or aluminum foil and set aside. In a medium sized mixing bowl add the white chocolate chips, marshmallow cream, and vanilla.
• In a medium sized saucepan add the sugar, evaporated milk and butter. Bring to a boil on medium high heat and let it boil for 10 minutes. I kept stirring mine occasionally with a wire whisk.
• Remove from heat and pour the hot mixture over the white chocolate chips, marshmallow cream and vanilla. Stir with a spoon to incorporate. Then with an electric mixer, mix till almost set.
• Pour into your prepared 8x8 inch pan. Place into the fridge for a couple of hours to set. Cut into 2 inch squares.

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.

CREAMY VANILLA FUDGE RECIPE

Steps:

• Tip the sugar, butter, milk, and evaporated milk into a heavy-based pan and heat gently, stirring frequently, until the sugar has dissolved.
• Bring to the boil and as the temperature rises, stir the fudge occasionally (be careful as the mixture is very hot) so that the sugar doesn't stick and burn.
• Continue boiling until a temperature of 116C is reached on a sugar thermometer. If you don't have one of these, you can test if the fudge is at this temperature by spooning a small amount of the syrup into some iced water, it should form a soft ball.
• Remove the pan from the heat and stir in the vanilla extract.
• Pour into an 18cm shallow square tin brushed with a little vegetable oil, and leave for 10-15 mins or until almost set. It will set quicker in the fridge.
• This vanilla fudge recipes makes about 36 squares - mark these with a sharp knife before leaving to cool completely.

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.