FUDGE IT! can any one help?! please!?

Question

any one know of a really good recipe for vanilla fudge? thats works every time if possible? i cant seem to find any good ones. please help?

baps: thankyou for the recipe but i tryed that one and it was naft

Answer 1

Vanilla Fudge

2 cups white sugar
4 TBSP. corn syrup
2/3 cup heavy cream
2 TBSP. butter
1 cup milk
1/4 tsp. salt
1 tsp. vanilla

Stir sugar, cream, milk and syrup with salt in a saucepan. Bring slowly to a boil. Continue boiling without stirring until mixture reaches a temperature of 238° F. or soft ball stage.
Cool without beating to a temperature of 110° F. or until mixture feels just warm. Add vanilla and beat mixture until it loses its gloss and thickens. Pour into a buttered pan and cut when cool.

Variations :

Marshmallow - Add 3/4 cups marshmallow cream and 1/2 cup chopped candied fruit just before fudge is ready to pour, beat in.

Lemon - Omit vanilla and use 1 1/2 T. lemon rind grated and 8 drops yellow food coloring.

Orange - Omit vanilla and use 1 1/2 T. orange rind and a few drops each of red and yellow coloring.

Cherry - Omit vanilla and add 1/2 cup chopped maraschino cherries and a few drops of almond extract and red coloring.
http://www.thatsmyhome.com/fudge-recipes/vanilla-fudges.htm


Vanilla Fudge

2 cup sugar
5-oz can evaporated milk
1/3 cup milk
1/8 tsp salt
1/4 cup butter
1 tsp vanilla extract
broken nuts (optional)

Line an 8x4x2-inch loaf pan with foil, extending foil over edges of pan. Butter foil, set aside.

Butter the sides of a heavy 2-quart saucepan.

In saucepan combine sugar, evaporated milk, milk, and salt. Cook and stir over medium-high heat to boiling. Carefully clip a candy thermometer to the side of the saucepan. Cook and stir over medium-low-heat to 238 degrees, soft-ball stage (this should take 25 to 35 minutes).

Immediately remove saucepan from heat. Add butter and vanilla, but do not stir. Cool mixture, without stirring, to 110 degrees, lukewarm (about 55 minutes). Remove candy thermometer from saucepan.

Beat vigorously with a wooden spoon till fudge becomes very thick and just starts to lose its gloss (about 10 minutes total). Do not overbeat.

Immediately spread fudge into the prepared pan. Score into 1-inch squares while warm. Top each square with a piece of nut, if desired.

When candy is firm, use the foil to lift the fudge out of the pan.

Cut into squares. Store, tightly covered, in the refrigerator.
Makes about 1 lb (32 servings).
http://www.recipecottage.com/candy/vanilla-fudge.html

Answer 2

Vanilla Fudge




Makes 1lb


2 cups Caster sugar
1/2 pint Evaporated milk
4 Tbs Milk
4 oz Butter
1 Vanilla pod split
Pinch of salt
Broken nuts (optional)


Line an 8x2-inch high loaf pan with foil, extending the foil over the edges of the pan, butter foil the and set aside.

In a saucepan combine sugar, evaporated milk, milk, and salt.
Cook and stir over a medium heat until boiling, then lower the heat and stir for 30 minutes

Immediately remove saucepan from heat and add the butter and vanilla pod but do not stir.
Cool mixture, without stirring, to 110 degrees (approx 45 mins)

Remove the vanilla pod and beat vigorously with a wooden spoon till fudge becomes very thick
and just starts to lose its gloss (about 10 minutes total).

Spread fudge into the loaf pan and score into 1-inch squares while warm.

Top each square with the optional nuts, if desired.
When firm, use the foil to lift the fudge out of the pan and cut into squares.
Store airtight in the refrigerator.

Answer 3

Try the following

Vanilla Fudge
2 cups Caster sugar
1/2 pint Evaporated milk
4 Tbs Milk
4 oz Butter
1 Vanilla pod split
Pinch of salt
Broken nuts (optional)


Line an 8x2-inch high loaf pan with foil, extending the foil over the edges of the pan, butter foil the and set aside.

In a saucepan combine sugar, evaporated milk, milk, and salt.
Cook and stir over a medium heat until boiling, then lower the heat and stir for 30 minutes

Immediately remove saucepan from heat and add the butter and vanilla pod but do not stir.
Cool mixture, without stirring, to 110 degrees (approx 45 mins)

Remove the vanilla pod and beat vigorously with a wooden spoon till fudge becomes very thick
and just starts to lose its gloss (about 10 minutes total).

Spread fudge into the loaf pan and score into 1-inch squares while warm.

Top each square with the optional nuts, if desired.
When firm, use the foil to lift the fudge out of the pan and cut into squares. Store airtight in the refrigerator.

Answer 4

VANILLA FUDGE
2 1/2 c. sugar
1/2 c. butter
5 oz. can evaporated milk
2 c. marshmallow creme
8 oz. Nestle's Alpine White candy bar
3/4 c. chopped pecans
1 tsp. vanilla
Line 9-inch square or 9x13 inch pan with foil so that foil extends over sides of pan; butter foil.
In large saucepan, combine sugar, butter and milk. Bring to a boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly. Remove from heat. Add remaining ingredients, stirring until smooth. Pour into prepared pan. Cool to room temperature. Refrigerate until firm.

Remove fudge from pan by lifting foil; remove foil from fudge. Store in refrigerator.

Answer 5

Quick and Easy Vanilla Fudge
3 3/4 cups powdered sugar
6 tablespoons butter
3 tablespoons milk
1 tablespoon vanilla extract
1 pinch salt
chopped pecans or walnuts, to sprinkle on top

1. In a large saucepan, combine all ingredients. Heat, stirring often, until the mixture is creamy.
2. Pour into a greased 9x5 pan and sprinkle with the nuts.
3. Refrigerate until firm.