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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By cooling the fudge prior to agitation (like in the recipes included in this article), on the other hand, you'll get much smaller, finer sugar crystals and a finished fudge with a smooth, creamy texture. Cool the mixture until it reads 120° F on the thermometer—no stirring. This can take 1 to 1/2 hours.
Use the size recommended in your recipe, otherwise a larger pan produces thinner pieces of fudge, and a smaller pan produces thicker pieces. To keep the fudge from sticking to the cooling pan, line it with non-stick foil or parchment paper, or coat it with cooking spray, butter, or a neutral oil.
Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
Spray lightly a pan or casserole dish 9 x 13 with Pam or other vegetable cooking spray. The size can vary some. You do need a pretty good sized pan, though, or the fudge is awfully thick and harder to “set up.”
To avoid this issue, swirl the pan instead of stirring it with a spoon. You can use a wet pastry brush to wipe down any sugar that sticks to the sides of the pot.
Brush the sides of the pan with a wet brush at the beginning of cooking to dissolve sugar crystals stuck to the sides. Never stir the mixture during cooking or sugar could crystallize again.
Secondly, the pot's material should allow for good heat distribution hence your top choice should be copper cookware or a pot with a copper core. Copper's exceptional heat conductivity offers unparalleled temperature control, an asset when working with finicky ingredients like sugar.
Once the mixture has cooled enough, use a wooden spoon or an electric hand mixer to beat the fudge until you see the very first signs of the mixture shifting from glossy to matte. Believe yourself when you think you see them! If you over-mix the fudge it will set in your pot.
OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed.
Harden the fudge: Place your container or tins in the fridge for 2 hours, which is the time it takes for the fudge to set. Once it's hardened, cut the fudge into 12 pieces or remove it from the muffin tins. Store in the fridge or the freezer (if you don't devour it right away).
How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.
If your fudge is heated too much during the mixing process, or if the ingredients are insufficiently mixed together, the butter fat will separate itself from the liquids in the mix and rise to the top of the fudge, forming greasy pools.
So, the key to smooth yet firm fudge, pralines, and fondant is to first bring the mixture to a high enough concentration and then let it cool off somewhat before starting to stir. And once you do start to stir, stir fanatically and without stopping for the finest, creamiest texture.
While you ultimately want crystals to form, it's important that they don't form too early. The key to successful, nongrainy fudge is in the cooling, not the cooking.
After being cooked, the sugar must crystallize again to create fudge. This stage will determine the size of the sugar crystals. The sugar should ideally form small crystals that are barely discernible on the tongue. To achieve this, let the mixture cool for 15 minutes before beating it.
Introduction: My name is Arline Emard IV, I am a cheerful, gorgeous, colorful, joyous, excited, super, inquisitive person who loves writing and wants to share my knowledge and understanding with you.
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