Bake the almonds at 400F for 2 – 3 minutes, until lightly toasted. Here are a few ways to add flavor or decoration to your homemade fudge. No evaporated milk, half and half, or anything else. The only substitute that I’ve found to work is coconut condensed milk, but it’s still condensed milk and you will need to adjust quantities (see variations). Only sweetened condensed milk will work for this recipe. 2 hours is the minimum amount of time to wait but overnight is better. Before you try to cut the fudge, it’s important that it is completely hardened. Once the pan gets hot the chocolate will melt quickly, so it’s important to stir frequently to avoid it burning or sticking to the bottom. Once the chocolate has melted enough to combine with the other ingredients, it’s done, so remove it from heat. If this is your first time making homemade fudge, here are a few things to keep in mind. Place the pan of fudge in the fridge for at least 2 hours, letting the fudge cool completely and firm up. Cover the top with chopped toasted almonds or other nuts, pressing them down into the fudge. Gently shake the pan to settle the fudge and encourage it to spread out. Pour fudge into a pan lined with parchment paper. Heat over medium heat, stirring constantly until chips are melted and the ingredients are combined. In a medium saucepan combine sweetened condensed milk, white chocolate chips, and vanilla extract. In just a few steps you’ll have your own easy white chocolate fudge chilling in your fridge. Making homemade fudge is a pretty simple endeavor. As an Amazon Associate I earn from qualifying purchases. We are a participant in the Amazon Services LLC Associates Program. I recommend toasting the nuts for best flavor. Chopped almonds – You can also use pecans or walnuts if preferred.Vanilla extract – You only need a small amount to really enhance the flavor of this homemade fudge.
You can also use a chopped up bar of white chocolate.
Ghiradelli and Guittard white chocolate chips are both good options. White chocolate chips – Be sure to use a high quality white chocolate, as you will be able to taste the difference.Sweetened condensed milk – Do not substitute with another type of milk or the fudge will not set.
#VANILLA FUDGE RECIPES CONDENSED MILK PLUS#
This easy fudge recipe is made with just 3 main ingredients, plus an optional add-in. Since this fudge can be stored in or out of the fridge, it’s perfect for gift-giving and adding to holiday platters! What You’ll Need Sure, there are more complicated fudge recipes out there but why bother when you have easy fudge recipes like this one that tastes so good? Sweetened condensed milk and chocolate chips are the only two required ingredients for making homemade fudge – everything after that just makes it even better. This recipe may seem too simple but the thing about fudge is that it doesn’t need a lot of “extras”. Add toasted almonds or other nuts as an added bonus and the end result is a perfectly sweet and creamy homemade fudge. Who knew making fudge could be so easy! This white chocolate fudge recipe calls for just 3 ingredients – condensed milk, white chocolate chips, and vanilla extract. It’s perfect for gift-giving, holiday parties, or anytime you want a sweet, creamy treat to satisfy your sweet tooth. Remove and slice into chunks using a sharp knife.With just 3 ingredients and a few simple steps, this easy White Chocolate Fudge comes together in just 15 minutes. Don’t leave it in too long or it will become too hard. Sprinkle a small number of sea salt flakes across the top.Īllow to cool slightly before placing in the fridge for roughly 1 hour 30 minutes. Once you are satisfied, transfer the fudge to the greased tin and smooth it out evenly. It is crucial the mixture is whisked thoroughly, otherwise you’ll end up with something more akin to toffee than fudge! The consistency of the mixture should get continuously thicker until it almost resembles a firm batter. Using an electric whisk, carefully beat the mixture continuously on a medium-high speed for roughly 5 minutes. Once it is ready, remove the pan from the heat stir in the vanilla extract. When added to the water, it should quickly turn solid and squidgy – not overly unlike soft wax.
Otherwise, carefully spoon a small amount of the mixture into the bowl of cold water next to you. If you are using a sugar thermometer, this should occur when it reaches 112°c. Stir the mixture constantly and bring to the boil.Īfter 10-20 minutes of stirring, the mixture should be translucent, bubbling vigorously and turning golden (the time taken can vary so use your own judgement). Place a large saucepan over a medium-high heat and add the butter, milks, golden syrup and caster sugar. Fill a bowl with cold water and keep it next to the stovetop. Grease a 30 x 20cm baking tin/aluminium foil tray and set aside.
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