does anyone have a fail-safe vanilla fudge recipe?! whenever i make it, it always goes wrong!?

Question

(with ingredients you can buy in UK!!) thanks:)

Answer 1

The easiest way to make almost any kind of fudge is with sweetened condensed milk, such as Eagle Brand. Simply empty one can of the milk into a saucepan,or microwavable dish..add 2 cups of vanilla baking chips,such as Nestle. Melt together over low heat, stirring until smooth.Remove from heat. Add a teaspoon of vanilla and any other add ins,such as nuts at this point. Pour into a waxed paper lined 8 or 9" square pan. Refrigerate until set. Remove from the fridge,peel off paper and cut into serving size pieces. Enjoy!

Answer 2

2lb (900g) granulated sugar
8ozs (225g) butter
1 large tin evaporated milk
1/4 of the milk tin of cold water
1/4 teaspoon vanilla essence

Rinse out a 7 pint (4 ltr) pan with cold water. Put in the sugar, butter, milk, water and vanilla essence. Set the pan over a low heat until the sugar has dissolved. Stir the mixture occasionally, and brush the sides of the pan with warm water from time to time. This is to make sure that sugar crystals do not form and drop into the mixture.

When the sugar has been dissolved, bring the mixture to the boil, and boil rapidly until it reaches the soft-ball stage or 114ºC (238ºF) on a sugar thermometer.

Take the pan off the heat and allow the fudge to cool for 3 minutes, then beat it rapidly with a wooden spoon until the mixture thickens and feels rough.

Line an 8 inch (20cm) tin with waxed paper. Pour in the fudge and when it is beginning to set, mark in squares with a knife. Cut the fudge into squares when cold, and it in an airtight tin.

Delicious - requested by several people every Christmas time!! Has never failed me - even if it has worn me out when beating it with a wooden spoon :o}

Answer 3

Try the following

Easy Creamy Vanilla Fudge

450 g confectioners' sugar
85 g butter
45 ml milk
15 ml vanilla extract
1 g salt
DIRECTIONS
Grease a 9x5 inch pan. Set aside.
In a 3 quart saucepan, over very low heat, mix together confectioners sugar, butter, milk, vanilla, and salt until mixture is creamy.
Pour quickly into greased 9x5 inch pan. Refrigerate until firm, then cut into squares. Store in an airtight container in the refrigerator.

or Pure Vanilla Fudge
2 cups sugar
1 5 oz. can of evaporated milk
1/3 cup milk
Pinch of salt
1/4 cup butter
1 drop of Almond extract
1 tsp. of Pure Vanilla extract
32 whole toasted almonds

Foil a loaf pan to where the foil goes over the edge of the pan & then butter the foil well. Butter the sides of a heavy sauce pan, then over high heat add the sugar, evaporated milk, milk and salt. Bring to a boil, reduce the heat to med-high and cook stirring often for about 5 - 10 minutes

Remove from the heat and add the butter, almonds extract and vanilla. Cool the mixture without stirring then using a wooden spoon, stir the mixture like crazy until it becomes thick and just starts to lose its shine. (About 10 min.) Spread the fudge into the foiled loaf pan. Score 1" squares and top with an almond piece. When the fudge hardens remove the foil and cut the fudge into squares

Answer 4

Never Fail Fudge, using Marshmellow creme, use the vanilla chocolate chips instead of the dark ones, I am sure you can look that up on the net just about anywhere, this is an older and great and true recipe used a long time, we make it every holiday and it has never failed and everyone loves it. Great recipe sites are www. RecipeZarr and www. Soar Recipes , both are the on the net, or just type in Marshmellow Creme Fudge on your search engine and I bet you will find several. Good luck.

Answer 5

100g / 4ozs butter
4x15ml spoons / 4 tablespoons water
2x15ml spoons / 2 tablespoons golden syrup
575g / 1¼lb caster sugar
1 small can sweetened condensed milk
1x5ml spoon / 1 teaspoon vanilla essence

Put the butter, water, syrup and sugar in a large heavy-based pan and heat gently until the sugar has dissolved. Add the condensed milk, bring to the boil, then boil for 10 to 15 minutes until the temperature reaches 115ºC/240ºF on a sugar thermometer or the mixture forms a soft ball when a little is dropped in a cup of cold water. Leave to cool, then add the vanilla essence and beat well until thick.

Turn the mixture into a greased 30x20cm / 12x8 inch tin. Leave until half set, then mark into 96 squares with a sharp knife. Leave until cold and firm, then remove from the tin.

Can be frozen: Pack in a rigid container, separating each layer with foil. Seal and label. To thaw: Remove from container and thaw at room temperature for about 1 hour.

Answer 6

FAIL PROOF FUDGE

2/3 c. (sm. can) undiluted evaporated milk
1 2/3 c. sugar
1/2 tsp. salt
1 1/2 c. marshmallows (miniature)
1 1/2 c. chocolate chips
1 tsp. vanilla
1 c. nuts (opt.)

Mix evaporated milk, sugar and salt in saucepan over low heat. Heat to boiling, then cook 5 minutes, stirring constantly. Remove from heat. Add marshmallows, chocolate chips and vanilla. Stir 1 to 2 minutes (until marshmallows melt). Stir in nuts. Pour into 9" square pan. When cool, cut into serving size pieces.

Answer 7

Use the marshmallow fluff recipe on back