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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There are lots of fudge recipes around which don't use vanilla at all (it's a treat which is very open to experimentation in general). So if you don't add vanilla, it won't taste like vanilla, but that doesn't necessarily mean it will taste bad, have the wrong consistency or behave differently when cooked and cooled.
To save yourself from future disappointment, line your pans with parchment paper. Instead of having to deal with sticky pans, crumbly edges, or ripped sheets of paper, you can easily remove the cooled fudge from the pan, make crisp cuts along your block, and distribute the sweet treat to your friends.
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!
If a recipe calls for 1 teaspoon pure vanilla extract, you can swap in 2 teaspoons of imitation vanilla or vanilla flavoring to get a similar flavor. So, no matter what extract you haveon hand, it should be easy to get that warm, vanilla flavor you love in your baked and non–baked treats!
Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.
Though wax paper may seem to offer an equally tempting substitution, the surface isn't an ideal pairing for your warmed sugary mixture. If you're looking to reach for one paper for all your fudge-making needs, parchment is the fast and easy answer. Pick up another package the next time you're at the store.
Parchment and wax paper are both good options when making fudge, caramel, and candy. Both parchment and wax paper will do an excellent job lining pans, wrapping individual pieces, or creating barriers between layers when storing—the differences between the two papers for use with confections are minimal.
Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.
To fix it, you can reheat the fudge mixture over low heat and continue cooking until it reaches the proper temperature. Be sure to use a candy thermometer to monitor the temperature accurately. Alternatively, you can try to salvage chewy fudge by mixing it into ice cream or using it as a topping for desserts.
In his book On Food and Cooking, food scientist Harold McGee writes, “A metal spoon can induce crystallization by conducting heat away from local areas of the syrup, cooling them and so leaving them supersaturated [causing crystallization].” He recommends using a wooden spoon, which doesn't conduct heat.
Honey. Honey adds a bright, floral sweetness to desserts. Like maple syrup, it can also enhance the texture of baked goods. Use 1 tablespoon of honey to replace 1 teaspoon (tsp) of vanilla extract.
The amount of time you cook fudge directly affects its firmness. 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.
At its simplest, fudge is a dense, soft candy, often made with sugar and dairy products like butter and milk. Nowadays, fudge is usually flavored with chocolate, but you can utilize pretty much any flavor, such as peanut butter, pumpkin, even birthday cake.
You may use rum or brandy as a substitute for vanilla extract. You can also use vanilla-flavored milk such as almond or soy. You can also use almond extract but only one half of the amount of vanilla called for because of it's stronger flavor.
Whether you're working on a sweet or savory dish, you can use many alternative ingredients to build flavor in place of vanilla. This includes maple syrup, herbs, and fruit zest. When it comes to desserts — cookies, cake, custards, and more — vanilla extract is one of the most popular ingredients.
While some chocolate connoisseurs see the addition of vanilla as simply an issue of style rather than quality, others advocate chocolate without vanilla as they feel it reveals a much greater panoply of authentic, undiluted taste nuances.
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