#Old fashioned vanilla fudge recipe full

The rule of thumb is that if a recipe just says 'butter' for the ingredient, it's usually safe to assume they mean salted. If you want to use unsalted, increase the salt to 1/4 tsp. Drop a small amount of the mixture into cold water it should form a soft ball that flattens when removed. Is it possible to make this fudge without a candy thermometer? It can be kept at room temperature for a short period or refrigerated for longer storage. Wrap the fudge in foil or wax paper and store it in an airtight container. Cheaper products will yield cheaper results. Use high-quality cocoa and real vanilla extract. Can I fix underflavored, bitter, or bland fudge? Use a heavy-bottomed pan for even heat distribution and cook at a medium to low heat. Why does my fudge taste burnt?Ĭooking at too high a temperature can burn the mixture. Line the pan with parchment paper or foil and grease it well with butter. Not greasing the pan enough can lead to fudge sticking to the pan. How can I prevent my fudge from sticking to the pan? Double-check ingredient measurements and cook the fudge to the exact recommended temperature.

Overcooking or incorrect proportions of ingredients can lead to dry, crumbly fudge. Cook the fudge for a shorter time and at a controlled temperature. Too much evaporation due to overcooking can lead to rubbery fudge. Also, you can brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming. Avoid stirring the fudge once it starts boiling. Stirring the mixture too much after it starts boiling can cause this. Sugar crystallization is the main culprit. If it's already cooled and still soft, you can try recooking it, bringing it back to the right temperature. Make sure the mixture reaches the soft-ball stage.

This usually happens if the mixture hasn’t been cooked long enough or didn't reach the correct temperature. What if my fudge is too soft or won't set? Next time, remove the mixture from heat as soon as it reaches the soft-ball stage. Use a reliable candy thermometer to monitor the temperature closely. Cooking it to a temperature higher than the soft-ball stage (234-240 degrees F) can cause this issue. Overcooking the sugar mixture often leads to hard fudge. Add-ins such as dried fruit or nuts can be added as it sets. You can use other flavor extracts in place of vanilla (peppermint, caramel, strawberry, coffee, etc). Store the fudge wrapped loosely in foil in the refrigerator. Let cool slowly (do not rush the cooling process or it may not set up) then cut into squares when completely cooled. Quickly spread the fudge in the greased pan. Once cooled, beat the fudge with the wooden spoon until it thickens and has lost some of its glossiness. Just let the mixture sit until it has reached 110-120 degrees F. Add the butter and vanilla to the saucepan but DO NOT STIR.

#Old fashioned vanilla fudge recipe full

Once it is at a full boil, let it boil without stirring until it reaches 234 degrees F on a candy thermometer. Cook, stirring constantly, until the milk comes to a full, rolling boil. Using a wooden spoon (do not use a whisk), stir in the milk. Generously grease the foil with butter.Ĭombine the sugar, cocoa powder, and salt in a large, heavy saucepan over medium heat. Line an 8 or 9-inch square pan with foil or parchment paper.