Vanilla nut fudge recipe how to#

Press into a prepared tin, and spread evenly with the back of a spoon.Add the vanilla extract and beat the mixture until it loses its shine.Take off the heat and leave to cool for 5 minutes. Bring to the boil and stir continuously for 10 – 15 minutes.

Place all the ingredients into a saucepan and mix until everything is melted over a low heat.Line a 20cm square tin with baking paper.

Vanilla nut fudge recipe how to#

1 tsp Vanilla Extract How to make basic vanilla fudge.

With these tips in mind, you should be able to make perfect fudge every time! Ingredients Store your fudge in an airtight container in a cool, dry place. Allow your fudge to cool completely before cutting it into pieces.ħ. Use the back of a tablespoon to smooth out.Ħ. Pour your fudge into a greased and lined pan as soon as it is finished cooking. (If you want to add in extra goodies, this is the time to add them).ĥ. Take off the heat and mix until it has lost its shine. Stir your fudge mixture constantly while it is cooking (10-15 mins at the boiling stage)Ĥ. Measure all of your ingredients carefully.ģ. Start with a clean, dry, and well-lit work area.Ģ. There’s no wrong way to make this classic treat.ġ. So next time you’re in the mood for some vanilla fudge, don’t be afraid to experiment with your ingredients and see what you can come up with. This will give you a delicious and smooth fudge that’s perfect for any occasion. If you want to make vanilla fudge without condensed milk, simply substitute it for double cream in your recipe. This gives you a lot of options when it comes to making your fudge, and you can experiment until you find the perfect recipe for your taste. You can make it with or without condensed milk, and you can even use double cream instead. One of the great things about vanilla fudge is that it’s so versatile. Just a few ingredients are all you need to make this treat. Use a serrated palette knife or a fork to make a ridged pattern across the topping and allow it to set before cutting the fudge into 1 inch (2.5 cm) cubes.Making vanilla fudge is easier than you might think – and it’s so delicious! This recipe uses condensed milk to create a smooth, creamy fudge that’s infused with vanilla flavour. Then turn the fudge out on to a chopping board, discarding the baking parchment, and use a palette knife to spread the melted chocolate over the top. The next day, melt the milk chocolate in a heatproof bowl over a saucepan of simmering water, making sure the base of the bowl doesn't touch the water. When the fudge is absolutely cold, cover it with more clingfilm and chill it in the fridge for at least 6 hours or, preferably, overnight. Then soak the saucepan in hot water immediately. (Don't be tempted to add the chocolate and other ingredients to the hot pan – they will simply burn.) Now all you do is pour the whole lot into the lined tin.

Now remove it from the heat and pour it over the nuts, dark chocolate, raisins and butter, and stir with a wooden spoon until the mixture is well blended, smooth and glossy. When the temperature of the mixture reaches 225☏ (110☌) – after about 5 minutes – the mixture will look like dark condensed milk. What you need to do now is insert the sugar thermometer (protecting your hands with thick oven gloves and being really careful not to splash yourself). (It does need to be a large, wide pan as the mixture will come to a really fast, rolling boil.) Stir everything together until it gets really hot, and then stop stirring because the mixture does tend to catch on the bottom of the pan and you'll stir scorched bits into the fudge. (A hot spoon will be useful here – just dip it in boiled water for a few seconds, then wipe it dry.) Place the glucose, cream and sugar in the saucepan over a high heat. Now place them, along with the dark chocolate, raisins and butter in a large heatproof bowl. You can also watch how to toast nuts in our Cookery School Video on this page. Then remove them from the oven to a chopping board, let them cool a bit and chop them roughly. Spread them out on the small baking tray and roast them for 8 minutes, using a timer so you don't forget about them. What should you be cooking in January? (40)