2/1/2024 0 Comments Recipe for vanilla fudgeStir until it boils then add the condensed milk. To achieve this, let the mixture cool for 15 minutes before beating it. The sugar should ideally form small crystals that are barely discernible on the tongue. This stage will determine the size of the sugar crystals. Store the fudge in an airtight container on the counter for 1 to 2 weeks, about 3 weeks in the refrigerator, or 3 months in the freezer. Add the sugar and syrup and heat gently to dissolve the sugar. After being cooked, the sugar must crystallize again to create fudge. Remove the 3-ingredient fudge from the pan and cut it into 1-inch square pieces.If you're chilling the fudge overnight, you can lightly press a piece of plastic wrap on the top to keep it from drying out. Chill in the refrigerator for 1 hour, until the fudge is firm. Pour the fudge into the prepared baking pan and smooth out the top using a silicone spatula.If you're adding chopped nuts, nut butter, or cookies, fold them into the mixture now. When the mixture is smooth, carefully remove it from the heat. Heat the water over medium heat, stirring frequently to melt the chocolate evenly. Be sure the bottom of the bowl does not touch the bottom of the saucepan. Alternatively, place a heat-safe bowl over a saucepan with 1 to 2 inches of water in the base.Continue heating in 30-second intervals until the chocolate is smooth. Remove the bowl from the microwave and stir. In a microwave-safe medium bowl, combine the chocolate chips and sweetened condensed milk.Reduce the heat to medium low and continue to stir. Add the sugar, water, vanilla seeds, butter and the condensed milk to a large non stick pan and turn the heat on medium-high and bring to a boil. If you don't have parchment paper, you can use plastic wrap, but it's best to use a liner that creates "handles" to lift out the fudge as opposed to greasing the pan with butter or cooking spray. This recipe for vanilla fudge with condensed milk is the perfect holiday season baking idea that can be gifted, used for dessert or to tick the sweet treat box. Grease a medium sized non stick rectangular cake tin or line with baking paper. Line an 8x8 baking pan with parchment paper or wax paper and set aside.
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