How To Make Vanilla Fudge | Easy Vanilla Fudge Recipe (2024)

FAQs

What is vanilla fudge made of? ›

Mix confectioners sugar, butter, milk, vanilla, and salt in a 3-quart saucepan over low heat until mixture is hot and creamy. Pour into the prepared pan; refrigerate until fudge has set, about 2 hours. Cut into squares and store in an airtight container in the refrigerator.

Vanilla is often added to chocolate candies or other chocolate recipes because it complements and accents the flavor of chocolate.

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 have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

Fudge will keep at room temperature just fine. It does not need to be refrigerated. You can keep it in the refrigerator if you feel that you like it cold–and some people prefer it that way. In this case, just make sure it is air tight, as cold air will surely dry out your fudge quicker.

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. Do not rely on the cooking time indicated in your recipe.

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.

Following the release of their final album, Rock & Roll, Vanilla Fudge played a few U.S. farewell dates and disbanded in early 1970, although they have reunited and toured together since.

Beating the mixture encourages the formation of small sugar crystals, which leads to the crumbly texture. The crystals may not be noticeable in themselves but the fudge mixture will thicken and turn from shiny to matte in appearance.

Fudge typically contains sugar, butter or cream, milk or condensed milk, cocoa powder (or melted chocolate), flavoring such as vanilla extract or peppermint oil, and sometimes nuts or marshmallows for added texture.

Is evaporated milk or condensed milk better for fudge? ›

Use Evaporated Milk- Make sure to use evaporated milk and not sweetened condensed milk. If you accidentally use sweetened condensed milk your fudge will be incredibly over the top sweet. Cut up the Butter– Before adding the butter in make sure to cut it into smaller pieces for faster melting.

Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.

Fudge is best stored at room temperature for 2 to 3 weeks wrapped up in its original wax paper. NEVER REFRIGERATE your fudge as this will draw out the moisture and leave you with dry, crumbly fudge.

Traditional vanilla fudge is a mix of sugar, sweetened condensed milk, butter and vanilla (for obvious reasons, our traditional family recipe is a closely guarded secret).

Vanilla Fudge, which hailed from Long Island, New York, was best known for its Supremes cover “You Keep Me Hangin' On,” a Top 10 hit. Its other singles, perhaps ironically, included “Take Me for a Little While” and “Where Is My Mind.”

Something to keep in mind, vanilla fudge doesn't actually need to have white chocolate in it. Fudge requiring chocolate is a misnomer. While many fudges do have chocolate or dark chocolate, this isn't required.

The band has toured as recently as 2022 with three of the four original members: Stein, Martell, and Appice, with Pete Bremy on bass. Bogert retired in 2009 and died in 2021.