Spread into an even layer and allow to cool for 10 minutes before placing in the refrigerator to chill until set (about 4 hours). (Alternatively, place the bowl in the microwave and heat in short, 45-second bursts at 70% power, stirring in between, until the chocolate is melted and the mixture is smooth.) Remove the pan from the heat, stir in the salt and vanilla, and pour into the prepared pan. Place the bowl over a simmering pot of water, making sure the water doesn’t touch the mixing bowl, and cook, stirring occasionally, until the chocolate is melted and the mixture is smooth. Set the pan aside.įor the chocolate fudge, place the chopped chocolate and sweetened condensed milk in a medium-size heat-safe bowl. These will be the handles that you use to remove the fudge from the pan once it is set. Now that would be dreamy…ġ1 ounces dark chocolate (or semi-sweet chocolate), choppedġ5 ounces white chocolate, chopped (or white chocolate disks, but not chips!)ġ cup (256 g) smooth no-stir peanut butter (the kind that doesn’t separate in the jar)ġ 1/2 cups (173 g) confectioners’ sugar Instructionsįor each type of fudge, line an 8-inch square baking pan with two sheets of crisscrossed unbleached parchment paper, each overhanging opposite ends of the pan. Want a truly amazing vanilla fudge? Try using homemade white chocolate. I used white chocolate baking disks, which are made to melt. And don't try to melt white chocolate chips! They seize. This is how you do it.ĭon't forget to add the pinch of salt, though, or the sweetness can be a bit much.
#CONDENSED MILK VANILLA FUDGE HOW TO#
I am working diligently on a non-white-chocolate version of vanilla fudge (coming soon!), but this recipe is all about how to make the simplest fudge, from sweetened condensed milk. I would not make this with Sunbutter or Nutella, as they're much softer and I suspect you'd have a mess on your hands. This one's for the peanut butter lovers out there. So to keep it from being too soft, you add some confectioners' sugar at the end. The peanut butter fudge has no chocolate in it, which really helps fudge set up. The title of the post is “easy,” after all. The ingredients are super simple, of course. I've also made it with totally cheapo Baker's semi-sweet chocolate, and you know what? Still delicious. I've made it with more expensive bittersweet chocolate (usually Scharffen-Berger), and it's amazing. It sets up quick and easy, and tastes as good as the chocolate you use. We begin with chocolate fudge, since, well, it's a classic. If you're dairy-free, try it and let us know how it goes! I haven't tried any of them with the dairy-free kind, or the whole milk kind, but I have every confidence that they would work that way, too. I only made the recipes with both store-bought sweetened condensed milk and with the homemade variety made with evaporated milk. These 3 recipes are the very definition of “easy fudge.” They're all 3 made with sweetened condensed milk, and I was actually quite pleased to see that the fudge sets up best … when you use our homemade sweetened condensed milk recipe. All made super easy with sweetened condensed milk. The fudge will keep for up to 2 weeks in an airtight container at room temperature.Easy Fudge recipe-3 ways: chocolate fudge, vanilla fudge, peanut butter fudge. Press into the prepared tin with the back of a spoon and leave to set before cutting into squares. You can add chopped chocolate, nuts, stem ginger, cookie pieces, alcohol, flavouring extracts whatever you like to the fudge after its cooled and then beat as usual. You’ll have a dead arm but it’s worth it for the best ever vegan fudge! Beat the mixture until it loses its shine and becomes very thick (this should take about 10 minutes).
Remove the fudge from the heat and leave to cool for 5 minutes. A soft ball of fudge should form.Īlternatively, check with a sugar thermometer if you have one (the fudge should be approximately 112-115☌). Take care while the mixture boils and during stirring as the fudge will be VERY hot! To see if it’s ready, drop a little of the mixture into a jug of ice-cold water. We like to add a little pinch of salt to the caramel which you can do at the beginning of this step.īring to the boil then simmer for 5-8 minutes, stirring continuously and scraping the base of the pan. Place the ingredients into a large non-stick saucepan and melt over a low heat, stirring until the sugar dissolves. Line a 20cm square cake tin with baking parchment.
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