RECIPE FOR VANILLA FUDGE HOW TO

Pay close attention to the color and texture as you beat. This requires some focused muscle and energy.

When the fudge has cooled, add the vanilla and begin to beat the mixture with a heavy wooden spoon. Either do something else in the kitchen or set the timer for 10 minute intervals so that you’re keeping a close eye on the temperature. Now let the mixture rest until the temperature has dropped to 110 degrees F. Immediately remove the pan from the heat and add the butter but don’t stir it in. It will bubble up but will not go over the top of the pan. Once the mixture comes to a boil, stop stirring and let the mixture boil, unstirred, for 7 to 8 minutes or until the thermometer registers 240 degrees. Be very careful not to allow sugar crystals to form on the sides of the pan. Add the candy thermometer and attach it to the side of the pan.īring the mixture to a rolling boil over medium-high heat while stirring gently with a whisk. This “sling” will help to release the fudge easily from the pan.Ĭombine maple syrup, sugar, heavy cream and salt in a 3-quart saucepan. Press the foil into the edges of the pan so that it fits snugly. Line an 8-inch square baking pan with non-stick aluminum foil, extending the foil several inches over the sides and then line the pan in the same way over the other two sides, creating a sling. Once you have the above in place as well as the following ingredients, you’re ready to start!

You will also need: an 8-inch square baking pan, a good whisk, a sturdy rubber scraper, a pastry brush for removing sugar crystals from the side of the pan (not necessary for all fudge recipes, but a good tool to have around) and aluminum foil.

You need a spoon that will stand up to heavy beating and stirring.

If you don’t have a heavy-handled wooden spoon, invest it one.

Make sure you don’t have a draft over the stove (from a fan or anything else that can cause sugar crystals to form).

However, if you can find a really good digital thermometer (we want to), it would be well worth the investment. It’s heavy-duty and the same as the one Andrew uses. I got one at Bed, Bath and Beyond for $9.99.

Andrew felt that mine was not easy enough to read as one or two degrees can make a big difference in how the fudge turns out. A good candy thermometer that you can easily read even if it gets steamed up.

If your pot looks like it will work but you aren’t certain, invest in an inexpensive heat diffuser to put under it on the burner.

A three-quart, straight-sided pot with a heavy base or triple-core bottom to it.

There are some things that really matter when making fudge. And, I’m happy to say that you can make fudge successfully as well - the real true old-fashioned fudge - as opposed to the marshmallow creme variety that became quite popular mid-century when lots of people wanted to cut corners. Then you can experiment to see if you can substitute ingredients or if the set time can be altered.įinally, Andrew and I were able to coordinate our schedules, and I made my first successful batch of fudge under his watchful eye. Granted, I didn’t understand how very important it is to be focused and follow the recipe precisely, especially the first times you make it.

RECIPE FOR VANILLA FUDGE HOW TO

I wanted to learn how to make fudge, as my efforts always went south on me at some stage in the process. So he dug around and finally came up with a winning recipe, which knocked my socks off. The first recipes he had called for maple extract, which isn’t the same thing at all, of course. After all, they’re both flavors of the Americas! So when I first met my friend Andrew Jue and learned that he is an exceptional fudge maker, I asked if he had a good recipe for maple fudge. Not a conflict of interest here as vanilla and maple complement each other perfectly. If you’ve read my blog on a regular basis, you know how crazy I am for pure maple anything.

Recipe for vanilla fudge