Recipe vanilla fudge
![recipe vanilla fudge recipe vanilla fudge](https://gbc-cdn-public-media.azureedge.net/img57473.768x512.jpg)
All you need is one taste to take you back to when granny used to make. (Cover the slow cooker with a dish towel, then the lid.) Step Three Pour the fudge into the prepared pan (with parchment paper or wax paper). So when you want to reminisce on your younger days next time, have a piece of fudge. Step Two Pour over the sweetened condensed milk and slow cook on LOW for 1 hour and 15 minutes, mixing every 15 minutes. All the local sweets and candies are still popular today, some more than others, but they're still around and loved by many (including me). But now the stuff children are fed has so much artificial flavouring, it's like eating a piece of "toothache waiting to happen". Just in case you were wondering about my dental health, back then, strange as it may seem, I didn't suffer from any dental caries. I remember well for harvest day, back in the day, these were the only sort of candies you would be able to buy from the sweets stall, not the commercial stuff we see today. My mother would spend hours in the kitchen cooking, preparing these delicious sweets and candies that I love, such as: tambran (tamarind) ball, (coconut) sugar cake, nut cake, paw paw ball, toolum, fudge, chilli bibi, and bene ball. Add 1/4 cup finely chopped crystallized ginger to the fudge during stirring.Have you ever had brown sugar fudge? I grew up eating mostly homemade sweets and candies. Add 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon grated nutmeg, and 1/8 teaspoon ground cloves to the batch before cooking. Add these to the fudge when beginning to stir the batch to crystallize. Omit the vanilla bean, dissolve 1 tablepoons instant coffee in 2 teaspoons vanilla extract in a small bowl. It can be refrigerated, tightly sealed, for longer storage, or frozen for maximum life. Fudge should be stored tightly covered at room temperature.Cut into the desired size pieces and serve.Beat briskly until fudge thickens and begins to lose its gloss. Remove from heat, leaving thermometer in the saucepan. Continue cooking, stirring occasionally, until candy thermometer reaches 238F (soft-ball stage). Allow the fudge to crystallize for 1 hour or longer at room temperature. Cook over medium heat, stirring constantly, until mixture comes to boiling.Butter a 9-inch square baking pan, pour in the mixture, and spread evenly with an offset palette knife.Place in the fridge for at least 2 hours. In a large saucepan, melt butter with sugar, heavy cream and salt over medium high heat. Pour these ingredients (unmelted) into the mixing bowl and set aside. Cook for one hour, stirring every 15-30 minutes. Prepare your mixing bowl by adding the marshmallow cream, white chocolate morsels and vanilla bean. Turn the slow cooker to low and leave the lid off.
![recipe vanilla fudge recipe vanilla fudge](https://cdn.cdkitchen.com/recipes/images/pinterest/18/best-vanilla-fudge-52373.jpg)
Place all the ingredients in a slow cooker. If mixing by hand, it will require approximately 6 minutes. Prepare an 8X8 Pan by greasing and lining it with baking paper. Keep stirring frequently while the sugar dissolves. Add the sugar and sour cream and raise the heat to medium. Melt the butter in a medium saucepan over low heat. If using a mixer, it will require approximately 3 minutes of mixing. Line a 9 x 9-inch pan with aluminum foil, pressing down the sides of the pan, and spray the foil with nonstick cooking spray. Stop mixing when the fudge begins to lose its shine and thickens slightly.Mix on medium speed, or by hand using a wooden spoon. Remove from the heat and immediately stir in the vanilla and nuts (if using). Place the chocolate chips, sweetened condensed milk and salt in a medium saucepan over low heat, stirring occasionally, until the chocolate is completely melted and the mixture is smooth. Scrape the mixture into a large mixing bowl or into the bowl of a mixer fitted with a paddle attachment. Line an 8-inch square baking pan with foil.Remove the vanilla pod using a fork, and leave undisturbed to cool at room temperature for 20 minutes. Pour the mixture into a 9 × 13–inch baking pan, or other pan that will allow it to spread to create a thin layer. This creamy vanilla fudge is made entirely in the microwave No candy thermometer needed.Cook over moderate heat to 236☏, stirring constantly. Place the seeds and pod in the milk mixture. Split the vanilla bean lengthwise and scrape the seeds out of the pod. Combine the sugar, corn syrup, cream, milk, and salt in a 4-quart saucepan.