Nonfat 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.

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.

NONFAT CREAMY VANILLA FUDGE!

Steps:

• Spray an 8-inch square pan.
• Slowly add in sugar to softened cream cheese.
• Mix, combining well.
• Blend in the salt and vanilla extract.
• Pour mixture into greased pan.
• Refrigerate overnight--or about 5 hours.
• You may cut into bars/cubes, OR use a interesting shaped cookie cutter!

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.

VANILLA FUDGE

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.

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.

VEGAN FUDGE

Steps:

• Line a 18 x 18cm cake tin with baking parchment. Tip the sugar, oat or coconut cream, milk, margarine and glucose syrup into a large saucepan. Heat to dissolve the sugar and melt the margarine, 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 vigorously with a wooden spoon 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.
• 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. Will keep, in a sealed container, for up to two months.