![]() Use the residual heat to stir the mixture well until the chocolate is fully melted and smooth. Microwave for 90 seconds at 70 percent power. In a large, microwave-safe bowl place 2 ⅔ cups of chocolate chips and a 14-ounce can of sweetened condensed milk.Target="_blank" rel="nofollow noopener noreferrer" target="_blank" rel="nofollow noopener noreferrer" target="_blank" rel="nofollow noopener noreferrer" This way, you can easily lift the fudge from the pan for cutting. My preferred method for greasing the pan is to line the baking pan with parchment or non-stick foil, lightly spray it with non-stick cooking spray, and remove the excess with a paper towel.For even thicker fudge, try an 8-inch square pan.Grease a 9-inch square baking pan with cooking spray or shortening, or line with greased parchment paper or non-stick foil.Watch this short video on how to make vanilla fudge You might also love this creamsicle fudge, which combines the flavors of orange and vanilla.Įverything you need to know about how to make fudge can be found on this FAQ page. The other vanilla fudge is a frosting fudge recipe. This vanilla fudge recipe is a sweetened condensed milk fudge. If you want an even easier vanilla fudge (although that's hardly possible), check out this two-ingredient vanilla fudge. I would love to try this recipe with homemade vanilla extract. Mix in nuts, dried fruits, small candies. Feel free to mix in any of your favorite ingredients, for this is a perfect fudge base to personalize to your own tastes or use as a homemade food gift idea. It's a cinch to make, it only takes a few ingredients, and it's so delicious and full of vanilla flavor. I'm in love with this vanilla fudge recipe. No need to fiddle with candy thermometers when sweetened condensed milk and chocolate chips do all your work for you! Store fudge in an airtight container at room temperature for a week or more.This is the best recipe for easy vanilla fudge.Walnuts are more typical, but pecans would be great too! You can do this under the broiler in just a few minutes, keeping a close eye on them so they don’t burn, and stirring a few times. Adding nuts is optional, but if you plan to use them I recommend toasting the nuts in the oven first.I don’t currently own one, oops! I used a stand mixer and paddle attachment and it worked okay, but I like results better when I use a hand-held mixer. I recommend using a hand-held mixer if you can.Watch your temperature carefully, and keep your stovetop on medium heat so it heats gradually and you can catch it before it’s over-cooked. If your fudge is crumbly, it’s likely that you cooked the sugar mixture too long and too much moisture evaporated.If you don’t have a thermometer, or want a second verification that the fudge has been properly cooked, this is how you do it! 238☏ is known as “soft ball stage”, meaning it’s the temperature at which candy will form into a soft ball when a little bit of it is spooned into a cup of ice water.(I only cooked mine to 230☏ as I live at about 4,000 feet in Utah.) However, if you live above sea level, you will need to adjust the temperature down 2☏ for every 1,000 feet as water evaporates quicker at higher altitude. This fudge needs to be cooked to 238☏ to set up properly.
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