Creamy Vanilla Fudge Recipes

VANILLA FUDGE

Steps:

• Line a 8x8 inch pan with parchment paper or aluminum foil and set aside. In a medium sized mixing bowl add the white chocolate chips, marshmallow cream, and vanilla.
• In a medium sized saucepan add the sugar, evaporated milk and butter. Bring to a boil on medium high heat and let it boil for 10 minutes. I kept stirring mine occasionally with a wire whisk.
• Remove from heat and pour the hot mixture over the white chocolate chips, marshmallow cream and vanilla. Stir with a spoon to incorporate. Then with an electric mixer, mix till almost set.
• Pour into your prepared 8x8 inch pan. Place into the fridge for a couple of hours to set. Cut into 2 inch squares.

EASY CREAMY VANILLA FUDGE

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.

CREAMY VANILLA FUDGE RECIPE

Steps:

• Tip the sugar, butter, milk, and evaporated milk into a heavy-based pan and heat gently, stirring frequently, until the sugar has dissolved.
• Bring to the boil and as the temperature rises, stir the fudge occasionally (be careful as the mixture is very hot) so that the sugar doesn't stick and burn.
• Continue boiling until a temperature of 116C is reached on a sugar thermometer. If you don't have one of these, you can test if the fudge is at this temperature by spooning a small amount of the syrup into some iced water, it should form a soft ball.
• Remove the pan from the heat and stir in the vanilla extract.
• Pour into an 18cm shallow square tin brushed with a little vegetable oil, and leave for 10-15 mins or until almost set. It will set quicker in the fridge.
• This vanilla fudge recipes makes about 36 squares - mark these with a sharp knife before leaving to cool completely.

SOFT CREAMY VANILLA FUDGE

Steps:

• Line an 8x8 inch square tin with greaseproof paper.
• Place all the ingredients in a deep saucepan - you need room to let the boiling fudge bubble up during cooking.
• On a medium-high heat, bring the fudge to a temperature of 116˚C. Keep the thermometer submerged in fudge throughout. Stir all the time scraping up the bottom regularly to prevent it catching and be careful - it will scald you it's so hot.
• Take off the heat and leave to stand until temperature reaches 110˚C.
• Stir in the vanilla. At this point, transfer to the bowl of a stand mixer and using your flat beater, start beating slowly building up the speed to medium and watch the fudge - you are waiting for it to turn matte and thicken quite considerably.
• As the mixture cools and you beat it to prevent crystallisation, you'll hear the stand mixer motor start to struggle. Stop beating to check the temperature - once it is at 60˚C it is read to scrape into your prepared tin.
• Leave to cool and set over night at room temperature. Cut into squares as big as you like.

HOMEMADE VANILLA FUDGE

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.

CREAM CHEESE FUDGE

Steps:

• Beat cream cheese with cream.
• Gradually beat in sugar, then blend in chocolate.
• Stir in vanilla and rum or almond extract and 1 cup nuts.
• Press into lightly greased 8-inch square pan and cover top with remaining nuts.
• Mark in 64 1-inch square pieces and chill.

CREAMY VANILLA FUDGE

Steps:

• Tip the sugar, butter, milk and evaporated milk into a heavy based pan and heat gently, stirring frequently, until the sugar has dissolved.
• Bring to the boil and as the temperature rises, stir the fudge occasionally (be careful as the mixture is very hot) so that the sugar doesn't stick and burn.
• Continue boiling until a temperature of 116C is reached on a sugar thermometer. If you don't have one of these, you can test if the fudge is at this temperature by spooning a small amount of the syrup into some iced water, it should form a soft ball.
• Remove the pan from the heat and stir in the vanilla extract.
• Pour into an 18cm shallow square tin brushed with a little vegetable oil, and leave for 10-15 mins or until almost set. It will set quicker in the fridge.
• Mark the fudge into 36 squares with a sharp knife and leave to cool completely.

COOKIES AND CREAM FUDGE

Steps:

• Spray 9-inch square pan with baking spray with flour. In large microwavable bowl, microwave white chips uncovered on High in 30-second increments, stirring after each, until melted and smooth. Stir in frosting and 1 cup of the crushed cookies. Spread in pan.
• Press remaining 1/2 cup crushed cookies in top of fudge. Cover; refrigerate until firm, about 1 hour. Cut into 4 rows by 4 rows.