Vanilla fudge is smooth and creamy and so delicious. It's packed full of specks of vanilla bean too! This vanilla fudge recipe is so simple to make, and it's fudge made with marshmallow creme, aka marshmallow fluff!
Vanilla Fudge
I'm fine-tuning my fudge making skills. These are skills that are perfect to have around the holidays. So I'm getting a little head start on it.
The family better watch out. People are going to be gathering around to eat my fudge, I'm such an expert now. Okay, probably not.
First, I made this vanilla fudge recipe several times. Practice makes perfect, or so they say. Then I made Baileys fudge because this one went so well. After that, it was peanut butter fudge.
So, I've been busy with it. Now I think I need a break before I start testing a new flavor. I'm pretty fudged out.
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This is probably weird, but I like how this fudge looks when I cut it. I like the lines that form. Because the fudge is soft, you'll get the pleasure of these lines every single time.
This fudge doesn't set hard like my Harry Potter's Butterbeer Fudge. I really, REALLY like a firm crumbly fudge. I have anOreo frosting fudge recipe that is my very favorite. It's a finicky one though.
I think it's all in your preference. I try to please a little bit of everyone. The hubby likes the softer fudge. He and I are pretty much opposites so it's easy to make recipes for all kinds and know there is always someone that will enjoy it.
If you've been around for a little while, you know one of my very favorite things to use is vanilla paste. It adds a stronger vanilla flavor and those beautiful specks.
My go-to brand isRodelle. You can easily replace the vanilla paste for vanilla extract using the same amount.
I love looking at all of the fun, seasonal fudge recipes that people have made on Pinterest.
There's a unicorn fudge that makes my inner child want to come out and place. It's a gorgeous purple color with loads of cute sprinkles loaded on top. It's like Lisa Frank threw up on it and I LIKE it.
This vanilla fudge recipe is smooth and creamy. It's packed full of specks of vanilla bean too! It's so simple to make and finishes with a marshmallow creme aka fluff!
Line an 8x8 square pan with tin foil. Spray the sides and bottom with cooking spray.
In a large saucepan over medium heat, add in the butter, half and half, and both sugar. Stir until combined.
Continue to stir the mixture pretty often and keep an eye on it.
Once the mixture comes up to a rolling boil, let boil for 5 minutes.
Remove from the heat and immediately add in the white chocolate chips, vanilla bean paste, and marshmallow fluff. Stir and stir until all of the white chocolate chips are melted.
Pour into the prepared pan. Give it a few taps on the counter and let it sit up. Mine set up in the fridge and I also stored mine in the fridge to keep it more firm.
Notes
Pro Tip:If you don't have half and half, you can either use half whole milk and half heavy cream in this recipe.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
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Stirring or other agitation is one of the many factors that can encourage the fructose and glucose molecules in your syrup to rejoin and form sucrose—crystals of table sugar. Why do I wash down the sides of the pan? The sugar crystals are dissolved at this point in the process.
Because the sugar couldn't dissolve completely until the mixture was near boiling, the syrup reaches saturation very soon after it starts to cool. If you've done everything right, however, sugar does not come back out of solution. Instead, the syrup continues to cool as a supersaturated solution.
There are various substitutes people can use for vanilla extract, but some may be better suited to certain recipes than others. These include vanilla paste, maple syrup, and honey. Vanilla extract is a popular flavoring ingredient in many desserts and baked goods.
You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).
If you have forgotten to add vanilla extract; you can always make a vanilla flavored glaze and brush it over the cake while the cake is still warm. Give the cake repeat brushings over the following 24 hours to build up a good layer of flavour.
That is a personal preference. But I am here to tell you there's an easy way to improve the overall flavor of any pie dough and it involves an ingredient that is probably sitting in your cupboard right now: Vanilla extract!
The amount of vanilla extract that can be used in a recipe depends on the recipe and personal taste preference. However, as a general guideline, most recipes call for between 1 and 2 teaspoons of vanilla extract per batch.
The length of the cooking time directly impacts the firmness of the fudge[1][3]. If the fudge is cooked for too long, excessive evaporation can result in a hard, dry texture, while insufficient cooking can lead to fudge that is too soft.
The advantage of using a microwave is that the mixture will not stick to the bottom of the pan during cooking. In both cases, sugar and cream must be brought to a boil by gently stirring, then—and this is very important—refrain from stirring again throughout the rest of the cooking process.
Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture. Pay attention to the timetable specified in the recipe, and you'll get the hang of it after a batch or two.
If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help).
If you don't have any on hand, you can almost always omit the vanilla without impacting the final texture of your baked goods; although the rich flavor extract—or any form of vanilla—brings will certainly be altered. Just remember one thing: flavor comes first.
To fix oily, hard or grainy fudge, scoop the fudge back into a pot with about a cup of water. Cook it over low heat until the fudge dissolves. Then bring the fudge back up to the temperature specified in the recipe and follow the remaining steps. The flavor may be slightly diluted, but the texture will be improved.
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