HOMEMADE VANILLA FUDGE
Make and share this Homemade Vanilla Fudge recipe from Food.com.
Provided by mimzy500000
Categories Candy
Time 50m
Yield 24 serving(s)
Number Of Ingredients 6
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 medium low heat to 238°, soft ball stage.
- Remove from heat, add butter and vanilla, DO NOT STIR.
- Cool to 110°F.
- Remove thermometer.
- Beat with a wooden spoon till fudge becomes thick and starts to lose it's gloss.
- Pour into a buttered 8-inch pan.
- Score into squares.
Nutrition Facts : Calories 94.6, Fat 2.6, SaturatedFat 1.6, Cholesterol 7.6, Sodium 34.9, Carbohydrate 17.6, Sugar 16.7, Protein 0.6
HEAVENLY FUDGE
Make and share this Heavenly Fudge recipe from Food.com.
Provided by Tisy Adams
Categories Candy
Time 30m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Line an 8-inch square pan with foil, allowing foil to hang over edges.
- In the top of a double boiler set over simmering, not boiling, water, heat chocolate, stirring frequently, until melted.
- Remove from heat; cool slightly.
- In a large mixing bowl, using an electric mixer set on medium speed, beat cream cheese until smooth.
- Add vanilla and salt.
- Gradually add confectioners' sugar, beating until smooth.
- Add the melted chocolate to the cream cheese mixture, beating until combined.
- Spread mixture in prepared pan; smooth top.
- Chill until firm, about 1 hour.
- To remove fudge from pan, lift up edges of foil and invert fudge onto a cutting board; carefully peel off foil.
- Cut fudge into squares; store in refrigerator until ready to use.
- Note: This fudge can be wrapped tightly in plastic wrap and frozen for up to 1 year.
Nutrition Facts : Calories 220.4, Fat 11.2, SaturatedFat 7, Cholesterol 23.4, Sodium 83.1, Carbohydrate 30.9, Fiber 1.2, Sugar 27.9, Protein 2.5
VANILLA - QUAD FUDGE
Adapted from Chocolate Moosey, this sweet, creamy fudge is loaded with all things vanilla - from infused sugar to extract, seeds from a vanilla bean and of course the vanilla-flavoured white chocolate! Homemade marshmallow fluff makes this candy a breeze to make and ensures a melt-in-your-mouth experience!
Provided by YummySmellsca
Categories Candy
Time 20m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Line a loaf pan with parchment paper.
- In a large heavy-bottom saucepan, combine the sugar, butter, and cream. Stir until smooth, then bring to a rolling boil.
- Boil, stirring often, until mixture reaches 242F on a candy thermometer (about 7 minutes).
- Remove from the heat and stir in the white chocolate, marshmallow fluff, vanilla extract, and vanilla seeds until melted and smooth.
- Spread into the pan and let sit overnight before cutting.
Nutrition Facts : Calories 57.6, Fat 3.3, SaturatedFat 2.1, Cholesterol 6, Sodium 21.5, Carbohydrate 6.6, Sugar 5, Protein 0.4
VANILLA FUDGE
Enjoy this delicious Vanilla Fudge during the holidays or year-round. A little bit of this Vanilla Fudge goes a long way with big white chocolate flavor.
Provided by My Food and Family
Categories Recipes
Time 2h15m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave half the chocolate, 6 Tbsp. butter, water and vanilla in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add dry pudding mix; stir 2 min.
- Add sugar, about 3/4 cup at a time, stirring after each addition until well blended. Pour into prepared pan; press with back of spatula to form even layer in pan.
- Microwave remaining chocolate and butter in medium microwaveable bowl 1-1/2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Spread over fudge layer in pan. Refrigerate 2 hours or until firm.
Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 105 mg, Carbohydrate 23 g, Fiber 0 g, Sugar 21 g, Protein 1 g
QUICK AND EASY VANILLA FUDGE
This recipe came from an article in First Magazine (one of my new favorites!) about vanilla and it's benefits. According to the article, the color "renews your resolve", the scent "tames a sweet tooth" (the recipe for the homemade perfume is also posted), and the antioxidant "winter-proofs skin". With the fudge recipe was an explanation that vanilla will "reduce the risk of breast cancer" by inhibiting the growth and development of diseased cells in healthy tissue. SO...eat up gals! Vanilla is good for you! Note: all the cooking times are approximate.
Provided by Redneck Epicurean
Categories Candy
Time 2h10m
Yield 1 batch
Number Of Ingredients 6
Steps:
- In a large saucepan, combine all ingredients. Heat, stirring often, until the mixture is creamy.
- Pour into a greased 9x5 pan and sprinkle with the nuts.
- Refrigerate until firm.
Nutrition Facts : Calories 2428.1, Fat 71.2, SaturatedFat 44.9, Cholesterol 189.6, Sodium 673.9, Carbohydrate 452, Sugar 442.3, Protein 2.2
EASY CREAMY VANILLA FUDGE
This is really yummy fudge. It's creamy, easy and tastes great! There are lots of things you can add to this recipe!
Provided by cutegirl7
Categories Desserts Candy Recipes Fudge Recipes
Yield 20
Number Of Ingredients 5
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.
Nutrition Facts : Calories 121.1 calories, Carbohydrate 22.6 g, Cholesterol 9.3 mg, Fat 3.5 g, Protein 0.1 g, SaturatedFat 2.2 g, Sodium 25.8 mg, Sugar 22.2 g
DELICIOUS HOMEMADE VANILLA FUDGE
A simple and easy tasty treat to make at home - no cooking skills needed!
Provided by bouncybungee54
Time 1h10m
Yield Makes lots of delicious fudge!
Number Of Ingredients 4
Steps:
- In a reasonably large pan with a thick bottom, pour the evaporated milk, sugar and butter. (Tip: cut your butter into small cubes so it melts quicker.)
- Heat the mixture on medium heat and stir constantly until the sugar has dissolved and the butter has melted.
- When it bubbles and is boiling, cook at exactly that heat for around 20 minutes. Make sure to keep stirring.
- When the mixture is quite thick and a glossy, golden brown colour, turn off the heat. If the mixture starts to look brown in some places, take it off the heat immediately and stir vigorously till the brown bits are gone.
- Cool for 5 minutes.
- Then beat it with an electric mixer until it loses some of its gloss and becomes thicker. This should take 5-10 minutes.
- Then, add your vanilla essence. Whisk again so it is no longer visible and pour into a tin lined with tin foil or grease proof paper.
- Leave to cool for 2-3 hours, and then slice into cubes and enjoy!
VANILLA FUDGE
Homemade fudge makes a fabulous gift wrapped up for Christmas or any special occasion. Our recipe for these buttery sweets is well worth the effort
Provided by Cassie Best
Categories Treat
Time 50m
Yield Cuts into 36 pieces
Number Of Ingredients 5
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.
Nutrition Facts : Calories 118 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar
VANILLA FUDGE
An easy simple treat that is lovely and crumbly that you could make for a gift or just for you at home.
Provided by Megan_hunt
Time 40m
Yield Makes Makes about 30
Number Of Ingredients 5
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
Make and share this Vanilla Fudge recipe from Food.com.
Provided by MizzNezz
Categories Candy
Time 40m
Yield 24 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 94.6, Fat 2.6, SaturatedFat 1.6, Cholesterol 7.6, Sodium 38.3, Carbohydrate 17.6, Sugar 16.7, Protein 0.6
VANILLA FUDGE
Homemade crumbly vanilla fudge that the family will love, have a temperature probe ready you'll need it. This fudge will melt in your mouth and will make your day that bit better.
Provided by Joe Smith 2
Time 35m
Yield Makes 25 cubes
Number Of Ingredients 4
Steps:
- Grease a baking tray or loaf tin with some butter. Cut your 115g of butter into 2cm cubes and place into a saucepan along with the carnation condensed milk and melt into it.
- Once the butter has melted into the condensed milk, add the demerara sugar and stir until there are no more gritty bits.
- Make sure you have your temperature probe, I prefer not to use a sugar thermometer. Bring the fudge mixture to 118 degrees celsius, stirring constantly keeping a close eye so it doesnt burn.
- When your fudge has finally reached its temperature of 118, turn off the heat and transfer to a mixer, I use a kitchen aid but any will do. Once the mixture is in the mixer, turn the dile to full whack as you need to whisk as much air as possible in to it. Whisk for 3-4 minutes on the highest setting. (add van-extract while mixing).
- Once mixed, the fudge should look thick and pasty and difficult to mix anymore, grab an oven cloth or anything heat proof and transfer to your pre-prepared tray/tin. Spread to the edges set aside wait for 30 mins to cool and set. Enjoy!
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HOMEMADE VANILLA FUDGE RECIPE - SELF PROCLAIMED FOODIE
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5/5 (6)Total Time 35 minsCategory DessertCalories 108 per serving
- Line a 8-inch square baking pan with foil lined parchment paper. Lightly grease the parchment side with butter.
- In a medium sized heavy saucepan, combine remaining ingredients. Cook over medium low heat, stirring constantly, until the sugar fully dissolves. This will take about 10 minutes.
- Increase heat to medium to bring mixture to a boil. Do not stir. Insert a thermometer. Allow mixture to continue bubbling. Occasionally wash down sides of pot with water using a silicon brush to avoid crystals from building up. Cook until the fudge meets the soft ball stage of 238 degrees F. This should take about 10-15 minutes.
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