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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!
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).
It is also important to prevent stray sugar crystals from "seeding" your mixture and bringing crystals out of your supersaturated solution prematurely and creating a grainy fudge - people usually control for this in one of three ways: by buttering the sides of the cooking pan, by briefly covering the boiling mixture so ...
This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start. Everything must be completely melted before it is transferred to the pan to cool. Heat in 30-second bursts in the microwave, stirring well between each to ensure everything is melting evenly.
Put parchment paper to good use with this idea for packaging edible gifts: Carefully wrap your favorite Christmas fudge inside a DIY parchment paper wrapping paper. Complete the rustic look by tying a twine ribbon adorned with a cheery candy cane.
Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.
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.
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.
While you ultimately want crystals to form, it's important that they don't form too early. The key to successful, nongrainy fudge is in the cooling, not the cooking.
My advice to you is to just pour it in a jar, call it something else delicious, and pretend you meant for it to be that way. The nice thing about my “failed” fudge is that it tastes absolutely delicious! A spoonful of the delectable treat will make you want for more.
OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).
Also, when the recipe says (and it should say) to wash the sides of the pan with a wet pastry brush to push down any sugar residue so it all dissolves, don't fudge on it — do it! A trick that my pastry chef uses is to add a pinch of cream of tartar, which he says turns the sucrose into glucose.
Fudge is best stored at room temperature for 2 to 3 weeks wrapped up in its original wax paper. NEVER REFRIGERATE your fudge as this will draw out the moisture and leave you with dry, crumbly fudge.
It's the size of sugar crystals that makes the knees of fudge lovers buckle…the smaller the crystals, the less they are perceived on the tongue and the more the fudge tastes smooth and creamy. Cooking, and beating after cooking, is the key to successful fudge.
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.
Introduction: My name is Corie Satterfield, I am a fancy, perfect, spotless, quaint, fantastic, funny, lucky person who loves writing and wants to share my knowledge and understanding with you.
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To see how I crush my candy canes, visit this post.
Okay, now who wants fudge? Here you go!
Mom On Timeout – 60 Fabulous Fudge Recipes
Disclaimer: I have been compensated by Eagle Brand to share some of my favorite holiday