![]() ![]() In a medium saucepan over medium-low heat, melt butter.Sprinkles – I like using larger sprinkles so they show up better and you get a good chunk with each piece of fudge.Vanilla – a good quality vanilla extract always makes a big difference!.Some recipes call for replacing it with mini marshmallows, but those are coated in cornstarch which can also mess with the texture of your fudge. Marshmallow cream is going to be what gives this vanilla fudge its soft texture. Marshmallow cream – do not substitute this with anything else or omit it.If you can’t get your hands on almond bark, the best replacement is going to be candy melts. Almond Bark – while white chocolate technically could be substituted here, you’d need to mess with the ratios and potentially add in shortening for the right texture.The fat content and structure of evaporated milk really lends to the overall texture and end results. Evaporated milk – low fat and fat free evaporated milk both work great in this recipe.Fudge can be a bit finicky when you start swapping ingredients so you’ll want to stick with granulated here. ![]() Sugar – granulated sugar is necessary for the fudge and you don’t want to swap it with raw sugar or any sort of sugar substitute.While salted butter will still give you the right texture, the taste will be slightly different. Butter – you’ll want to use unsalted butter here.Vanilla Marshmallow Fudge Recipe Ingredients And let’s be honest here, that’s some of the best stuff on earth. Yum! Seriously, it tastes like my mom’s homemade vanilla ice cream. One of the items I made for them was this vanilla fudge. This year I decided to do a collection of assorted treats. Last year I made about 10 different types of cookies. Instead of just buying some generic gift basket or sending a generic card, we want them to know we actually put some thought and work into it. We really value our relationship with them and want them to know we truly appreciate them. Considering I still had a few presents to buy, I had a slight panic.Įvery year for Christmas, my husband and I like to give some of our customers a thoughtful gift. It’s almost Christmas time! Can you believe it? Yesterday I woke up without even thinking about it and then suddenly realized it was only 2 weeks away. This means if you decide to purchase through my link, I may earn a very small commission at no additional cost to you. It’s so easy that you don’t even need a candy thermometer! Parchment is fine too.This classic vanilla fudge recipe is easy-to-make, delicious, and creamy. If you are using regular foil, make sure to grease it with something. Here it is, after being stirred, turned into the pan and set. Little flecks appear.Īnd after about 12 minutes, it gets darker, but it's not quite 245 yet. Here's what it looks like when it first gets warm. Golden Syrup comes in a tin or a glass jar and has a lion on it. Quick dissolving sugar usually comes in a canister of some sort. The butter is already in the pan, so it's not pictured. If the mercury stops rising on your thermometer, up the heat a tiny bit. Make sure you keep you heat on low to medium low. It took a full twenty minutes of standing and gently stirring. This makes a small batch, so if you mess it up you haven't wasted much money. I am not the best at making any kind of fudge, but this recipe was not a disaster. I used this recipe for Helensburgh toffee as a start and made some changes. ![]()
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