Low and slow: it is better to cook the fudge on low for a long period of time than it is to overcook too fast.To make the top and bottom uniform, gently tap the bottom of the pan a few times on the counter to evenly distribute the mixture. How to make uniform fudge: Use a pan that does not have curves will help each piece of vanilla fudge be straight lines.How to make fudge soft: Using less baking chips will soften up the fudge texture.You could go up to 15-16 oz of baking chips. Heat over simmering water, stirring until melted and combined. Place the butter alternative, milk beverage, vanilla and salt in a double boiler. (You can use an 8x8-inch pan for thinner fudge.) Sift the sugar and cocoa powder into a bowl. How to make fudge more firm: Using more baking chips would make the fudge more dense. Line a 9x5-inch loaf pan or 8圆-inch baking dish with parchment paper.Only cut the fudge pieces you are eating right away though as cutting it makes the fudge dry out.īutter melting in pot White chips melting Adding condensed milk Poured vanilla fudge - tap pan on counter to get rid of the bubbles Tips for Making the Best Fudge: Cut - lift pan out of freezer and cut into pieces.You could move straight to the freezer, however, the pan will be hot from the mixture and that could cause other items in your freezer to heat up and thaw. Continue to cook, stirring occasionally, to 234☏ on a candy thermometer, or until a little in cold water forms a soft ball. Cook, stirring, over medium heat, until sugar dissolves. In a heavy 3-quart saucepan, combine sugar, salt, cocoa, milk, and corn syrup. Pour and cool - pour mixture into the prepared pan and let rest at room temperature. Lightly butter an 8 by 8 or 9 by 9 inch pan.Heat ingredients - all ingredients must be heated together until they are a smooth mixture with no lumps.Prepare pan - wax paper needs to be in the pan and cut to the correct length to ensure you will be able to lift the homemade fudge out of the pan to cut it.How to Make Vanilla Fudge without Vanilla Extract: Wax paper - place in the pan so you can easily lift the fudge out for cutting.Pot - helps melt the chips and use as a bowl for combining ingredients.Butter - adds gloss to the top of the fudge.Corn syrup - adds more sweetness and is clear to ensure a white finish.Sweetened condensed milk - adds density to the mixture and provides sweetness.
White chips - provides sweetness and the main ingredient of the fudge.In the footer of this page is my full disclosure policy. This means if you click on a link and purchase something, I may earn a small commission from it. Freeze for up to a month and thaw in the fridge.Indulge with homemade vanilla fudge that is a melt in your mouth delicious sweet treat! This easy-to-follow recipe combines 4 pantry staples with its smooth texture and heavenly vanilla flavor that satisfies any sweet tooth. To freeze: Wrap the fully set fudge in plastic wrap and then transfer it to a freezer storage bag. Storing: The fudge will keep at room temperature for about a week, or for 2 to 3 weeks refrigerated. The texture and flavor of fudge vastly improves as it sets and cools.Don't use bittersweet chocolate in this recipe, because it has too many dry cacao solids for the fudge to properly form (if you do use it, you may need to employ the trick just above).If your fudge looks grainy, greasy, or separated in the pot, you can fix it by dribbling in heavy cream or evaporated milk and stirring over low heat until the fudge is smooth and unified.Add crushed pretzel sticks, crumbled shortbread, or crumbled biscotti.Use peanut butter chips or white chips instead of chocolate chips.Swap the vanilla extract for almond, reducing it to 1/4 teaspoon.Swap half brown sugar and use pecans (tastes like butter pecan fudge!).Swap in pecans or another nut of your choice.Swap the marshmallow cream for 7 ounces of plain marshmallows.Over the years, so many of you have made this recipe and shared your variations with us.