Recipe for vanilla fudge movie#
This super easy vanilla fudge recipe is also a good one to keep around for cookie exchanges, potlucks, movie nights, basically any time you need a simple, gluten-free, no-bake dessert.įirst of all because there is no season on vanilla fudge. And I’m all for recipes that allow you to make dessert on a whim. So not only is this recipe very easy to make, there’s a chance you may already have the ingredients in the pantry. Are you ready for this?Ī bag of chocolate chips and a can of store-bought frosting. And even if you didn’t grow up in the era of the Dunkaroo, you’ll still want to make this crazy easy, delicious fudge recipe.ĭarlings, it seems I have been living in a baking cave! Until a friend told me about 2-ingredient fudge while we were talking about our holiday baking, I’d never heard of it. But sprinkles aren’t exactly a requirement, just highly recommended.
Recipe for vanilla fudge full#
For the full effect, you’ll need sprinkles, so technically 3 ingredients. And if you were a kid in the ’90s, that’s probably all you need to read before scrolling straight to the recipe. It will last for a few weeks if kept in an airtight container.Ĭost: Vanilla fudge is a pretty simple treat and its price reflects that fact.This easy two ingredient vanilla fudge recipe takes just 5 minutes to make! There are so many options for flavors, and it’s easy to customize for any occasion.īefore we go any further, I’d just like to let you know this two-ingredient vanilla fudge tastes just like the Dunkaroos frosting. Once it has cooled, turn it out and cut into your desired size and shape.Pour the fudge into the cake tin and leave to cool. After a couple of minutes add the vanilla, continue to stir for a further 5 minutes.At this point remove it from the heat, continue to stir. Bring to the boil, keep stirring, and cook until it has reached 115C or 239F on a sugar thermometer.Put the milk, cream sugar and butter in a fairly large, heavy based, pan.Grease and line a cake tin of your choice, I used a rather large square one (roughly 20cmx10cm).I’ve never added any more, but I suspect that this would change the composition of the fudge a little too much. Oh and by the way, if you wanted to create your own variation simply remove the vanilla essence and add up to 50ml of your chosen flavouring. This traditional fudge recipe has received praise from everyone who has eaten it, whisky or no whisky. Apparently this is because when it is dropped in water it forms a soft ball of fudge. At this point it crystallises in a certain way, this is known as the soft-ball stage. In this case the sugar needs to be heated to exactly 115C or 239F. Sugar, for instance, behaves differently as it gets hotter. Believe it or not, cooking involves rather a lot of chemistry. If you’re going to embark on this wonderful traditional vanilla fudge making journey, I advise each and every one of you to invest in a good quality sugar thermometer. Besides, that tat isn’t real fudge – this is and it’s incredibly bad for, something we’ll be ignoring for the foreseeable future. However, the texture it produces is incomparably good when placed next to fudge made with condensed milk. It’s a bit of a pain, since one has to stand over the cooker continuously stirring for around half an hour. This isn’t the most convenient way to produce fudge, but it is the best.
For instance, this Christmas I made a rather large amount of Scotch whisky fudge which was absolutely delicious. It is both crumbly and smooth, tastes like heaven on tongue and can be modified in an almost inexhaustible number of ways. The texture and taste of fudge made using a traditional recipe (sugar, milk, cream and butter) is truly second to none. If I were forced to pick my favourite type of sweet food, it would be traditional vanilla fudge.
0 kommentar(er)
