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As using a larger tin can result in flat fudge squares. Use small baking or roasting tin (mine is 17cm x 22cm x 4.5cm).When choosing your chocolate, make sure that it’s cooking chocolate as some types do not melt well. You could swap the white chocolate block with white chocolate chips.Now, transfer the fudge mixture into a lined 8 x 8-inch square pan. Whisk the peanut butter and vanilla frosting together until smooth. Add the vanilla frosting and microwave for an extra 20 seconds. When you’re melting the chocolate, make sure that you stir regularly otherwise the mixture can get burnt. In a microwave safe bowl, add the peanut butter and microwave in 20-second spurts until it has melted.However, the texture of this fudge will be quite thick and that’s okay. But if your fudge thickens a bit too much before you pour it into your lined tin then just heat it up a little. If it’s greased, then your fudge will become too greasy and that will ruin the texture and the taste. Line the baking or roasting pan instead of greasing it.Make sure that you’re using standard condensed milk, not evaporated milk.Store in an airtight container in the fridge for up to 3 weeks. Add some sprinkles if desired then refrigerate for at least 2 hours before cutting into squares. Pour the fudge mixture into a lined mini roasting tin. This step will need a little bit of work as you’ll have to keep stirring/beating until the caster sugar is fully incorporated. 2 cups sugar 1 can (5 ounce size) evaporated milk 1/3 cup milk 1/8 teaspoon salt 1/4 cup butter 1 teaspoon vanilla extract broken nuts (optional). Stir in flour and keep stirring until fully blended. Fold in the sifted caster sugar, and keep stirring using a wooden spoon or a spatula or even a hand blender. Melt white chips, cream cheese, vanilla and sweetened condensed milk together over medium-low heat, stirring frequently for around 10 minutes or until melted.
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Keep on low heat until the mixture starts to slightly thicken, then remove from heat immediately. Step 3. When the chocolate is melted and the spices are incorporated, the color of the mixture will change.Keep stirring regularly so that the chocolate does not burn. Step 2. As your chocolate starts to melt slightly, add condensed milk along with the spices and vanilla extract if using.Line an 8 inch baking tray with baking paper. Stir it with a non stick spoon every 15 minutes or so. Leave the fudge to cook on a low heat for around 2 hours. Step 1. On very low heat, melt the white chocolate in a saucepan. Get your kids to help you add the vanilla extract, butter and condensed milk to your slow cooker.The spices that I’ve used for this fudge are:Ĭomplete list of ingredients with amounts and instructions can be found in the recipe card below. You will also need the spices, vanilla extract, and caster sugar. The base of this easy fudge recipe with condensed milk is obviously white chocolate and condensed milk. Go to your kitchen, and try this recipe! Ingredients for Condensed Milk Fudge Ditch the store-bought fudge and stop hoping that someone will make it. I’m a little too obsessed with gingerbread at this time of the year, aren’t we all?! So if you want the creamiest and smoothest ever gingerbread fudge. The beauty of this fudge is not just how quick and easy it is to make, but all the amazing flavors that go into it. And I love this method! Gingerbread White Chocolate Fudge The shortcut version is not as luxurious as traditional fudge.īut sometimes we simply don’t have the time, or just can’t be bothered to do too much work. These 2 versions are not the same though. And the quick fudge which is a much quicker and easier version of the traditional fudge. There are 2 types of fudge the old fashion fudge recipe which requires a lot of work as you’re making fudge from scratch. Spread the mixture in the prepared tin with the the back of a metal spoon and leave to set at room temperature for 4-6 hours.8 Easy Condensed Milk Fudge Traditional Fudge vs. It’s a lot of elbow grease, but it will be worth it! Alternatively, place the mixture in a KitchenAid and beat it for a few minutes, until thick and starting to set. The mixture will thicken a lot during this time. Remove the mixture from the heat and continue to stir for about 10 minutes. Reduce the heat slightly and let the mixture simmer for 15 minutes, stirring continuously, making sure the mixture doesn’t catch at the edges of the pan. Once the sugar has dissolved, turn up the heat to medium and bring the mixture to the boil, continuously stirring. Place all the ingredients in a large, non-stick saucepan over a low heat, and stir frequently to dissolve the sugar and melt the butter. Line a 17cm square tin with baking paper. The perfect Christmas treat, this easy-peasy fudge recipe is a winter winner