This post may contain affiliate links, read the disclosure policy.
Let’s talk fudge recipes. Fudge is one of those things that is on my must have Christmas baking list. It simply isn’t Christmas without some Chocolate Walnut Fudge in my opinion. I’ve always used Eagle Brand’s Foolproof Fudge Recipe, it’s about as easy as it gets, comes together in not time and no candy thermometer required (that’s a biggie for me!). I’ve been making the same fudge recipe for years, and I’ve decided it’s time to get creative and try some new fudge recipes. Today I have three delicious but very simple fudge recipes for you, Candy Cane Fudge Recipe, Cookies And Cream Fudge Recipe and Vanilla Bean Salted Caramel Fudge Recipe.
All of these recipes are based off of the Cookies And Cream Fudge Recipe from Eagle Brand. They are all quick, simple and easy, and no candy thermometer is required – that’s my kind of fudge!
Cookies And Cream Fudge Recipe
Candy Cane Fudge Recipe
To see how I crush my candy canes, visit this post.
Vanilla Bean And Salted Caramel Fudge Recipe
All three recipes are completely delicious, but completely different – and I love that! The Vanilla Bean and Salted Caramel Fudge Recipe is probably my favorite. But, that said, it’s messy. Very messy. I used ice cream topping caramel sauce, and I think it really needs a homemade caramel sauce. I was pretty certain about that while making it, but I wanted to try this really easy version just to see if it would work out. Flavor wise it’s amazing, but it’s just kind of gooey and messy. To me that is perfectly fine, it’s just a challenge for packaging up, displaying or gift giving. So if nothing else, make a batch and just eat it yourself. I won’t tell anyone. 🙂 You could also omit the caramel and just make a vanilla bean fudge. It would be awesome with walnuts in it (I love walnuts in fudge!).
All of these recipes are made with Eagle Brand. I have an awesome Eagle Brand giveaway going on right now that includes a KitchenAid Stand Mixer! It ends in a few hours, so don’t walk, run (or just click) over to this post and enter to win before it closes on the evening of December 5th, 2013.
1/2cupapproximately, you can use more or less of caramel sauce (ice cream topping)
2-4vanilla beans
1teaspoonpure vanilla extract.
Instructions
Line an 8-inch square pan with parchment paper, extending paper over edges of pan.
Scrape seeds out of vanilla beans and sit aside.
Melt white chocolate squares with sweetened condensed milk in heavy saucepan over low heat. Remove from heat; stir in vanilla seeds and vanilla extract
Spread a about 1/3 of fudge evenly in prepared pan.
Spread caramel sauce over fudge in pan.
Sprinkle half of salt over caramel sauce.
Spread remaining fudge over caramel sauce.
Sprinkle remaining salt over the top of fudge.
Chill for 2 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares. It will be messy!
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: I have been compensated by Eagle Brand to share some of my favorite holiday recipes using Eagle Brand. All opinions are, as always, mine and mine alone!
Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
Avoid Stirring Once the Mixture Comes to a Simmer. ...
Use Evaporated Milk- Make sure to use evaporated milk and not sweetened condensed milk. If you accidentally use sweetened condensed milk your fudge will be incredibly over the top sweet. Cut up the Butter– Before adding the butter in make sure to cut it into smaller pieces for faster melting.
Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.
You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).
So, the key to smooth yet firm fudge, pralines, and fondant is to first bring the mixture to a high enough concentration and then let it cool off somewhat before starting to stir. And once you do start to stir, stir fanatically and without stopping for the finest, creamiest texture.
With its very similar consistency, 1 cup of heavy cream can replace 1 cup of evaporated milk in sweet and savory dishes. While the flavor will be blander than evaporated milk's unique caramelized tones, the texture will be noticeably richer.
It sounds like your fudge simply wasn't heated enough. Fudge is basically a superconcentrated syrup, and it sets when sugar dissolved in the water (from the butter and milk) comes out of solution as the mixture cools and forms crystals.
The most common culprit behind unset fudge is inaccurate temperature control. If the sugar mixture hasn't reached the correct temperature, your fudge won't set. Ensure you use a reliable candy thermometer and follow temperature guidelines meticulously to achieve the desired consistency.
The team has the process down pat: One person weighs the ingredients—raw chocolate from Germany, sugar from Bay City, and cream and butter—into a copper kettle set over a propane gas burner. The maker constantly stirs with an oak paddle until the sugary mixture reaches a roaring boil, about 16 to 17 minutes.
Without a candy thermometer, you can achieve this with what is called a “cold water method”. Fill a small glass with ice and cover it with water until it is ice cold.. Drop your hot sugar syrup into the ice water. When it clumps into a soft ball, it is the correct temperature.
Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.
The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.
If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature.
It is important to stir constantly with a wooden spoon until the mixture starts to thicken and its surface starts to look dull or matte. Now is the time to stop beating and pour the fudge into a mould. Another tip: Do not scrape the sides of the pan or the spoon used for stirring.
Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.
The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.
Address: Apt. 935 264 Abshire Canyon, South Nerissachester, NM 01800
Phone: +9752624861224
Job: Forward Technology Assistant
Hobby: Listening to music, Shopping, Vacation, Baton twirling, Flower arranging, Blacksmithing, Do it yourself
Introduction: My name is Nathanial Hackett, I am a lovely, curious, smiling, lively, thoughtful, courageous, lively person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.