CHOCOLATE VANILLA FUDGE RECIPE FULL

Stir well to combine and allow the heat to melt the chocolate chips. Place the chocolate chips and sweetened condensed milk in a large bowl and microwave for one minute. I usually go for the Madagascar Bourbon, but you can choose any bean you want based on the descriptions. Line a 9×9 square pan with parchment paper that covers the sides of the pan. Since buying vanilla beans in stores is expensive (and sometimes not very fresh), I buy them online at Beanilla. Use a large, sharp knife to cut fudge into squares. Once firm, remove homemade fudge from the refrigerator and peel fudge edges away from the foil. Refrigerate fudge overnight or until firm.

CHOCOLATE VANILLA FUDGE RECIPE FULL

You do need to make sure you boil the sugar mixture for the full 5 minutes to ensure it’ll set up properly as it cools.įor best results, let the fudge sit at least 4 hours or overnight before cutting. Pour your melted chocolate into the prepared baking dish and spread evenly with the back of a spoon. The best part about making this fudge is you don’t need a candy thermometer. Its slightly tinted brown hue lets you know that it’s made with real vanilla and vanilla beans. Using a simple melt and mix method and the microwave we bring together easy ingredients and whip up this tasty chocolate heaven. It’s almost like the snow is melting (because right now I’m watching the snow fall outside).

The first thing you’ll notice after taking a bite is how it’s very creamy with a melt-in-your-mouth texture. If you have anybody on your shopping list with a big sweet tooth, give them a box of Vanilla Fudge. Maybe because that’s what my mom usually wanted when she didn’t have anything on her wish list. I know this recipe can be made all year round, but I always think of fudge the most around Christmas. Not only does homemade extract make a great Christmas gift, so does a box of this vanilla bean fudge. Then I got the idea to make this Vanilla Fudge, especially since yesterday I talked about making homemade vanilla extract. I started with my Baked Vanilla Bean Doughnuts, which were a huge hit (both online and in person). Why are companies making vanilla seem so tasteless? Now I want to “vanilla bean all the things.” I still remember the first time I made vanilla bean ice cream – I couldn’t believe that’s how good vanilla tasted! I’m talking about REAL vanilla made from vanilla beans. I’m not talking about those bright white soft serve ice cream cones you got from the ice cream stand growing up where almost nobody on your softball team ordered vanilla. I think vanilla is becoming my new favorite flavor. Who knew that vanilla could taste this good? Vanilla and chocolate fudge recipes are shared with the candy science.

Freeze for up to a month and thaw in the fridge.This melt-in-your-mouth easy vanilla fudge recipe made with vanilla beans will quickly become your new favorite fudge flavor. To freeze: Wrap the fully set fudge in plastic wrap and then transfer it to a freezer storage bag. Storing: The fudge will keep at room temperature for about a week, or for 2 to 3 weeks refrigerated. The texture and flavor of fudge vastly improves as it sets and cools.Don't use bittersweet chocolate in this recipe, because it has too many dry cacao solids for the fudge to properly form (if you do use it, you may need to employ the trick just above).If your fudge looks grainy, greasy, or separated in the pot, you can fix it by dribbling in heavy cream or evaporated milk and stirring over low heat until the fudge is smooth and unified.Add crushed pretzel sticks, crumbled shortbread, or crumbled biscotti.Use peanut butter chips or white chips instead of chocolate chips.Swap the vanilla extract for almond, reducing it to 1/4 teaspoon.Swap half brown sugar and use pecans (tastes like butter pecan fudge!).Swap in pecans or another nut of your choice.Swap the marshmallow cream for 7 ounces of plain marshmallows.Over the years, so many of you have made this recipe and shared your variations with us.

Chocolate vanilla fudge recipe