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Homemade vanilla fudge recipe4/18/2024 I love making fudge for food gifts as it keeps so well and looks pretty packaged up in a nice box or gift bag. Now you need to remain patient for 2-3 hours while it sets in the fridge but once it’s ready you’ll be rewarded with a sweet and flavourful salted caramel fudge just perfect to share. I reserve some of the salt to sprinkle over the top and then it’s done (photo 6). Now remove it from the heat, add the chocolate and salt (photo 4) and mix them through until it’s smooth and then pour it into a lined 8×8 inch tin.You should notice it thicken a little too (photo 3). Once those bubbles are at the point that they continue to bubble even as you stir, you just continue to stir and cook the fudge for another 5 minutes. At this point you can turn the heat up just a little, to low-medium and let it come to a bubble (while stirring constantly).Stir it over low heat until the sugar and butter have all melted and it’s nice and smooth (photo 2). Tip all of the ingredients, except the chocolate and salt, into a large, heavy based saucepan (photo 1).There are so many more – just go to my candy recipes category. This caramel fudge is incredibly easy to make and also easy to make new and unique variations like my Creamy Lemon Fudge or even my Pumpkin Pie Fudge. Salt: The best salt to use for salted caramel fudge is sea salt flakes.įeel free to add a teaspoon vanilla extract too.Glucose / Light corn syrup: Either will work fine and it helps to keep the fudge smooth and stop it from crystallising.Golden syrup: This adds a lovely caramel flavour to this recipe to intensify that salted caramel flavour.White chocolate: Use a good quality eating white chocolate – I recommend not using white chocolate chips as chips don’t melt so easily.Only a few need explaining.ĭetailed quantities and instructions in the recipe card below. This easy fudge only needs a handful of ingredients. You’ve gotta love that.įudge is great to giveaway as food gifts too and with just one pot and some basic ingredients you can have such a flavourful little treat that keeps well in the fridge, up to 2 weeks. The only real thing you need to keep in mind is to keep stirring it but it takes less than 10 minutes to make and that’s the only time you’ll need to invest in the kitchen for it. I have made this easy fudge many, many times now and it never, ever fails me. This recipe was first published here on 9th November 2015 and has been updated with new information and images. And during the festive season, this Pretzel Christmas Crack is perfect! If you love a good easy candy recipe, try this Caramel Marshmallows or Pecan Butterscotch Fudge (Penuche Fudge) too. I use a quick and easy fudge recipe base and, from that, I’ve made many different types but still to this day, this one is my favourite and it always gets rave reviews. Remove the fudge from the tin, transfer to a chopping board and slice into 36 pieces (6圆) with a sharp knife.I have a slight obsession with fudge, especially this Salted Caramel Fudge. Refrigerate for at least 3 hours, or until completely firm and you can cut through it easily with a knife without it getting stuck. Pour into the lined tin and level with the back of a spoon. Leave for another 5 minutes and beat again. Beat the thickened mixture again, breaking the top that will have started to set until it starts to lose its shine. Leave to cool in the saucepan for 10 minutes. If it sticks to the glass or your fingers when you press it, continue to boil and test the mixture every 2–3 minutes, or until it passes the test.Īdd a pinch of salt then beat the mixture well. Once the mixture has reduced and darkened, carefully dip a teaspoon into the mixture and drizzle it into your glass of iced water (remove the ice cubes if using.) It should become a soft, pliable ball you can squash with your fingers when dropped into the iced water. Be very careful as the mixture is very hot. Stir continuously, especially around the edges, to stop the mixture catching on the bottom of the pan and burning. Slowly bring the mixture to a rolling boil over a medium-high heat for 10 minutes. Continuously stir until the butter has melted and the sugar has completely dissolved. Place all of the ingredients, apart from the salt, into a large, dry saucepan over a low heat. Place a glass of cold water in the freezer (or in the fridge with ice cubes). Line a 20cm/8inch square tin with baking paper.
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