#RECIPE VANILLA FUDGE FULL#

Get aheadPrepare to end of step 3 up to a week ahead. Any leftover tablet will keep in a tin or paper bag at room temperature for up to two weeks. To serve, break the tablet into its marked squares.

You need to stir continuously, though, otherwise, it may burn. Stir constantly heating gently over low heat to melt the chocolate until melted and smooth. Add sweetened condensed milk, almond bark, white chocolate chips and salt. Place a heavy bottom saucepan over low heat. Then bring to a soft boil and simmer for 10 minutes. Line a 8×8 square baking dish with parchment paper or lightly oiled aluminum foil and set to the side. The mixture will start developing a smooth and creamy texture. Stir to help melt the ingredients and combine them. With the help of the baking parchment, return tablet to the tin and leave to cool completely. First, place all the ingredients in a pot and heat up over low heat. If the mixture sticks to the knife, let the tablet set for another minute. Then lift out of the tin using the baking parchment, and mark into 45 squares (cutting halfway down into the tablet). Set aside for 5min, or until just hardened. Quickly and carefully empty into the prepared tin. Take the pan off the heat, add the vanilla and beat with a whisk for exactly 2min (you will see the mixture thicken slightly). Bubble for 7-8min, whisking constantly to avoid the mixture scorching - it should be a light butterscotch colour. When it has, stir in the condensed milk and salt, and heat until bubbles appear around the edges of the pan. Heat sugar and milk over medium-high heat in a heavy-based pan, stirring occasionally to help dissolve the sugar (about 2min). This tiny little detail was the highlight of the ‘ dish’ in the end… a multi-leveled heart centrepiece on what was left of the vanilla fudge.Line a rough 15cm x 24cm x 4cm (6in x 9½in x 1½in) roasting tin with baking parchment. I used the cocoa fudge to make a chocolate fudge heart which I layered on top of a coffee flavoured heart. The vanilla pod version was a favourite though – I let the pod boil away and the flavour quickly seeped into the gooey delight.Īs for infusing the fudge with a red chilli, one was not enough (sans pips) to give enough bite. Rum worked a treat but sherry didn’t taste too great. I ended up making a huge mess in the kitchen, when I decided to experiment with all kinds of different flavours. Pour into a greased 18 x 28 cm pan and leave to cool. Remove from the heat, add vanilla and beat mixture with a wooden spoon until it begins to thicken. (Place a drop of the mixture into a glass of water and it should form a soft ball when rolled between your fingers). Remove from heat and stir in marshmallow creme and candy coating until melted and smooth.

#RECIPE VANILLA FUDGE FULL#

Stirring constantly, bring to a full boil and boil for 7 minutes. Cook over medium heat until sugar is dissolved. Boil slowly, stirring all the time, until the soft ball stage is reached ± 25 minutes. In a large saucepan, combine sugar, butter, and evaporated milk. Stir over a low heat until the sugar has dissolved.Īdd syrup and butter, stir till butter has melted.Īdd the Condensed Milk and stir until mixture comes to the boil. Place sugar and water into a heavy saucepan. We got back and I realized I didn’t have my special fudge recipe (from my Mom!) so bopped off to the Nestle web site at and wallah, there was a recipe very similar to the one we grew up with: We took a long slow walk down to the local village this afternoon to buy the ingredients for fudge.

Recipe vanilla fudge