Easy vanilla fudge recipe without thermometer
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Choose a cool, dry place away from direct sunlight. Room Temperature – Fudge can be stored at room temperature for 1-2 weeks. Leave it to cool before cutting into small squares. Pour the fudge mixture into the buttered pan to set. Leave it to sit for 5 minutes then stir with a wooden spoon until it thickens in the pot.ĥ. When it reaches temperature, remove it from the heat.Ĥ. Bring to a boil until it reaches 114 degrees Celsius. Combine sugar, cocoa, milk, and butter in a medium saucepan over medium-low heat, stirring continuously until the sugar dissolves and the butter is melted.ģ. Prepare a pan with butter and place to the side.Ģ. The full ingredient list and printable recipe are at the bottom of this post!ġ.
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How to Make Grandma’s Old-Fashioned Fudge Wooden spoon – When making fudge, use a wooden spoon instead of a metal one as wood doesn’t conduct heat. But if you don’t have one, you can still check if the fudge is ready by dropping a small amount of the mixture into a glass of cold water. It helps you know exactly when the fudge is ready. Pour into the prepared tin and allow to set for an hour or overnight.Saucepan – A heavy, straight-sided saucepan made of aluminium or stainless steel is best for use.Ĭandy thermometer – If you want to make fudge, it’s a good idea to use a tool called a candy thermometer. It might seem like it's not coming together, but will do so right at the end. Remove from the heat, add in the vanilla seeds and extract and allow to sit for 5 minutes.īeat on medium for 10 minutes until the fudge has lost its gloss and is creamy and lighter.
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Place the sugar, butter, milk, salt and sweetened condensed milk into a saucepan on medium heat, stirring until the sugar has dissolved.Īllow to simmer on low to medium heat for approximately 13 minutes or until it has reached the soft ball stage (this is easiest with a candy thermometer). Prepare a tin with greaseproof paper and set aside. Fudge makes you think of the 50s because often it's something found in general stores or places where you go to spend your downtime. I don't know what black magic brown butter gives to everything I've ever put it in, but it add's a great nutty flavor to this whilst not overwhelming the delicious vanilla that is weaved throughout this.Īt times I'm a very nostalgic person and fudge reminds me so much of that experience as a child with my brother and father, probably the only time we ever stood in a kitchen making anything together and a fudge store in a beach town in North Carolina. So some plans had to be made, a fudge neither of us had tried should be made and somehow this recipe was what came out of it. While handing this finished batch to him for his taste testing, I recounted the same story about Russian fudge to him as found on this previous post and we both agreed, this brown butter vanilla fudge was something we both adored from the first taste. I had to make him a batch and see his face light up as quickly as fudge always makes mine. So how did we get here? A recipe of morsels that have flecks of brown in them and a bloom of vanilla flavor? Well, Mr Brooks bought me a small packet of fudge recently and then when he tasted a small morsel, quickly declared he "hadn't had fudge much" in his life. The amount of sugar in a piece is enough to put those conscious eaters off and to be fair, who could eat all the fudge they make themselves? I know I couldn't! Even though this Brown Butter Vanilla Fudge is damn delicious! Friends, I'm not sure about you, but fudge is one of those oft not eaten and even less made sweets in my kitchen. Brown Butter Vanilla Fudge is another way to prove that brown (or browned) butter really is here to stay and is not only great in cookies and cakes, but also dishes like fudge.