![]() 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. When you make fudge, patience is your friend. Leave to set in the fridge for about 2 hours before cutting into squares.Mizz Nezz, this is truly da BOMB!! As said before, make ABSOLUTELY CERTAIN to bring it to 238 degrees, and do this very slowly. Press into a prepared tin, and spread evenly with the back of a spoon.Add the vanilla extract and beat the mixture until it loses its shine.Take off the heat and leave to cool for 5 minutes. Bring to the boil and stir continuously for 10 – 15 minutes.Place all the ingredients into a saucepan and mix until everything is melted over a low heat.Line a 20cm square tin with baking paper.1 tsp Vanilla Extract How to make basic vanilla fudge.With these tips in mind, you should be able to make perfect fudge every time! Ingredients Store your fudge in an airtight container in a cool, dry place. Allow your fudge to cool completely before cutting it into pieces.ħ. Use the back of a tablespoon to smooth out.Ħ. Pour your fudge into a greased and lined pan as soon as it is finished cooking. (If you want to add in extra goodies, this is the time to add them).ĥ. Take off the heat and mix until it has lost its shine. ![]() Stir your fudge mixture constantly while it is cooking (10-15 mins at the boiling stage)Ĥ. Measure all of your ingredients carefully.ģ. Start with a clean, dry, and well-lit work area.Ģ. There’s no wrong way to make this classic treat.ġ. So next time you’re in the mood for some vanilla fudge, don’t be afraid to experiment with your ingredients and see what you can come up with. This will give you a delicious and smooth fudge that’s perfect for any occasion. If you want to make vanilla fudge without condensed milk, simply substitute it for double cream in your recipe. This gives you a lot of options when it comes to making your fudge, and you can experiment until you find the perfect recipe for your taste. You can make it with or without condensed milk, and you can even use double cream instead. One of the great things about vanilla fudge is that it’s so versatile. Just a few ingredients are all you need to make this treat. Making vanilla fudge is easier than you might think – and it’s so delicious! This recipe uses condensed milk to create a smooth, creamy fudge that’s infused with vanilla flavour. ![]()
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