Sugar – granulated sugar is necessary for the fudge and you don’t want to swap it with raw sugar or any sort of sugar substitute.While salted butter will still give you the right texture, the taste will be slightly different. Butter – you’ll want to use unsalted butter here.Vanilla Marshmallow Fudge Recipe Ingredients And let’s be honest here, that’s some of the best stuff on earth. Yum! Seriously, it tastes like my mom’s homemade vanilla ice cream. One of the items I made for them was this vanilla fudge. This year I decided to do a collection of assorted treats. Last year I made about 10 different types of cookies. Instead of just buying some generic gift basket or sending a generic card, we want them to know we actually put some thought and work into it. We really value our relationship with them and want them to know we truly appreciate them. Considering I still had a few presents to buy, I had a slight panic.Įvery year for Christmas, my husband and I like to give some of our customers a thoughtful gift. It’s almost Christmas time! Can you believe it? Yesterday I woke up without even thinking about it and then suddenly realized it was only 2 weeks away. This means if you decide to purchase through my link, I may earn a very small commission at no additional cost to you. It’s so easy that you don’t even need a candy thermometer!
Those are the two most common mistakes made by would-be fudge makers.This classic vanilla fudge recipe is easy-to-make, delicious, and creamy. Grainy fudge can be caused by too much humidity (or by getting even a drop of water into the cooked mixture as it cools,) which is why it's always recommended that you make fudge on dry days. There is no other reason for soupy fudge. When it comes to a boil, your thermometer must read 212 degrees. Put it in a pan of water and heat the water. If you're absolutely certain your thermometer read 238 degrees, then verify that it's properly calibrated. Thank you, Miss Nezz!A note for those whose fudge never set properly, this is caused by not cooking the mixture to 238. Taking the above measures, your fudge will have the perfect texture every time. It was a huge hit, and has been specifically requested again this year. Finally topped with 3 crushed candy canes. Then, I put red color on the top and swirled it quickly with a toothpick. I also made a lovely Christmas Candy Cane version, by using 1-1/2 tsp peppermint extract and 1/2 tsp vanilla. Poured it into the square pan - I just lined the pan with overhanging foil, so that later all I had to do was lift the foil, reverse the fudge onto a cutting board, then peel away the foil - and it set up like a dream. Then, I simply used my mixer to beat the cooked mixture until it started to get thick. Have your final square pan all ready before you start beating the mixture. This takes about an hour or so, depending on your room temperature. Then let it sit completely undisturbed (and uncovered) until it reaches 110 degrees. Have the butter and vanilla all ready to go in as soon as it comes off the heat. When you make fudge, patience is your friend. Mizz Nezz, this is truly da BOMB!! As said before, make ABSOLUTELY CERTAIN to bring it to 238 degrees, and do this very slowly.