easy vanilla fudge recipe without thermometer

Easy vanilla fudge recipe without thermometer how to#

Use these recipes to make your holiday fudge experience amazing & unforgettable.Įnjoy this round up of my new addiction of fudge making. You can make this fudge, friends, don’t wait over 30 years like I did to give it a try. The fudge is ready when a candy thermometer reads between 112☌ to 114☌ (234☏ to 237☏) or the mixture forms a soft ball in cold water. Do not rely on the cooking time indicated in your recipe. Both of the recipes are below.īut as I was looking for some more fudge recipes, I found a few new favorites and I thought I would share them with you. Use a candy thermometer or conduct a cold water test to check if the fudge is done. Pour into a baking tray and allow to set. Lower the heat and stir for another 20 minutes. Add condensed milk and stir continuously until it starts boiling. But I will admit I love marshmallow creme so my Sea Salt Almond Fudge that I make in the microwave. Melt the margarine, add sugar and stir until the sugar has dissolved. If you are short on time, I would do the stovetop method, which I use in my Dulce de Leche fudge, a few ingredients and you are good to go. Both are easy, fun and create delicious fudge. First in the microwave and second on the stovetop. And I have found that there are two ways that I love fudge. And boy was I wrong.Īfter encouragement from a few of my fellow blogging friends, I thought I would give fudge making a go. I thought the only good fudge recipes required a candy thermometer, which may end up with me in bandages to cover up the burns. Microwave on high for for 1 minute to melt the chocolate chips. Pour the entire bag of chocolate chips into a medium size bowl. And up until this year I was so intimidated to make it. Remove the lid and foil protection from the frosting and heat it in the microwave on high for 30 seconds to soften it. I don’t know about you, but I love fudge. Remove the fudge from the tin, transfer to a chopping board and slice into 36 pieces (6圆) with a sharp knife.15+ Fudge Recipes That Don’t Use A Candy Thermometer: easy fudge recipes that will bring cheer to your holiday season. Refrigerate for at least 3 hours, or until completely firm and you can cut through it easily with a knife without it getting stuck. Heat over medium heat until it reaches hard ball stage, 250 to 260 degrees F. Add the sugar, corn syrup and water to a pan. Cook, without stirring, until a candy thermometer reads 234F (soft-ball stage). Bring to a boil over medium heat, stirring constantly. In a heavy Dutch oven, combine sugar, milk, salt and the remaining butter. Next, add a candy thermometer to a medium heavy saucepan. Line two 13×9-inch pans with foil, greasing the foil with 4 teaspoons of butter.

Easy vanilla fudge recipe without thermometer how to#

Pour into the lined tin and level with the back of a spoon. How to Make Divinity Candy: Step 1 First, line baking sheets with parchment paper. Leave for another 5 minutes and beat again. Beat the thickened mixture again, breaking the top that will have started to set until it starts to lose its shine. Leave to cool in the saucepan for 10 minutes. If it sticks to the glass or your fingers when you press it, continue to boil and test the mixture every 2–3 minutes, or until it passes the test.Īdd a pinch of salt then beat the mixture well. Once the mixture has reduced and darkened, carefully dip a teaspoon into the mixture and drizzle it into your glass of iced water (remove the ice cubes if using.) It should become a soft, pliable ball you can squash with your fingers when dropped into the iced water. Be very careful as the mixture is very hot. Stir continuously, especially around the edges, to stop the mixture catching on the bottom of the pan and burning. Slowly bring the mixture to a rolling boil over a medium-high heat for 10 minutes.

Continuously stir until the butter has melted and the sugar has completely dissolved. Place all of the ingredients, apart from the salt, into a large, dry saucepan over a low heat. Place a glass of cold water in the freezer (or in the fridge with ice cubes). Line a 20cm/8inch square tin with baking paper.