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Let’s talk fudge recipes. Fudge is one of those things that is on my must have Christmas baking list. It simply isn’t Christmas without some Chocolate Walnut Fudge in my opinion. I’ve always used Eagle Brand’s Foolproof Fudge Recipe, it’s about as easy as it gets, comes together in not time and no candy thermometer required (that’s a biggie for me!). I’ve been making the same fudge recipe for years, and I’ve decided it’s time to get creative and try some new fudge recipes. Today I have three delicious but very simple fudge recipes for you, Candy Cane Fudge Recipe, Cookies And Cream Fudge Recipe and Vanilla Bean Salted Caramel Fudge Recipe.
All of these recipes are based off of the Cookies And Cream Fudge Recipe from Eagle Brand. They are all quick, simple and easy, and no candy thermometer is required – that’s my kind of fudge!
Cookies And Cream Fudge Recipe
Candy Cane Fudge Recipe
To see how I crush my candy canes, visit this post.
Vanilla Bean And Salted Caramel Fudge Recipe
All three recipes are completely delicious, but completely different – and I love that! The Vanilla Bean and Salted Caramel Fudge Recipe is probably my favorite. But, that said, it’s messy. Very messy. I used ice cream topping caramel sauce, and I think it really needs a homemade caramel sauce. I was pretty certain about that while making it, but I wanted to try this really easy version just to see if it would work out. Flavor wise it’s amazing, but it’s just kind of gooey and messy. To me that is perfectly fine, it’s just a challenge for packaging up, displaying or gift giving. So if nothing else, make a batch and just eat it yourself. I won’t tell anyone. 🙂 You could also omit the caramel and just make a vanilla bean fudge. It would be awesome with walnuts in it (I love walnuts in fudge!).
All of these recipes are made with Eagle Brand. I have an awesome Eagle Brand giveaway going on right now that includes a KitchenAid Stand Mixer! It ends in a few hours, so don’t walk, run (or just click) over to this post and enter to win before it closes on the evening of December 5th, 2013.
1/2cupapproximately, you can use more or less of caramel sauce (ice cream topping)
2-4vanilla beans
1teaspoonpure vanilla extract.
Instructions
Line an 8-inch square pan with parchment paper, extending paper over edges of pan.
Scrape seeds out of vanilla beans and sit aside.
Melt white chocolate squares with sweetened condensed milk in heavy saucepan over low heat. Remove from heat; stir in vanilla seeds and vanilla extract
Spread a about 1/3 of fudge evenly in prepared pan.
Spread caramel sauce over fudge in pan.
Sprinkle half of salt over caramel sauce.
Spread remaining fudge over caramel sauce.
Sprinkle remaining salt over the top of fudge.
Chill for 2 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares. It will be messy!
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: I have been compensated by Eagle Brand to share some of my favorite holiday recipes using Eagle Brand. All opinions are, as always, mine and mine alone!
Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
Avoid Stirring Once the Mixture Comes to a Simmer. ...
After years of testing recipes, we're pretty sure we have a handle on the most popular fudge flavors, but chocolate and cherry will always rank high on the list.
For over a century a distinguished line of candy makers on Mackinac Island have worked their magic on marble slabs and created a treat so sweet and creamy that it embodies the essence of bliss. An enthusiastic fan recently posted on our facebook page: “the fudge from Mackinac Island is the Best Fudge on Earth“.
To fix oily, hard or grainy fudge, scoop the fudge back into a pot with about a cup of water. Cook it over low heat until the fudge dissolves. Then bring the fudge back up to the temperature specified in the recipe and follow the remaining steps. The flavor may be slightly diluted, but the texture will be improved.
It's the size of sugar crystals that makes the knees of fudge lovers buckle…the smaller the crystals, the less they are perceived on the tongue and the more the fudge tastes smooth and creamy. Cooking, and beating after cooking, is the key to successful fudge.
To obtain the world famous taste, the fudge is slowly cooked in traditional copper kettles over a gas flame. Once the desired temperature is reached, the mixture is poured onto marble slabs for a cooling period and then hand-paddled into loaves.
Whether you visit Mackinac Island on National Fudge Day in June or any other day – maybe during the Mackinac Island Fudge Festival in August – come find your favorite flavor and experience the fudge capital of the world!
Just as Mackinac Island was at one time the center of the world's fur trade, it now attracts people from around the globe to taste world-famous Mackinac Island Fudge! Visitors get to enjoy delicious samples from the many fudge shops downtown and also see the fudge making process in action.
Turns out that the two are not quite the same, but they're still equally delicious. Denser and sometimes a bit more crumbly than its American counterpart, British fudge comes in dozens of flavors, and is frequently found in gift shops and at outdoor markets and street fairs.
But there's one kitchen that knows a recipe for keeping warm. Original Murdick's Fudge has been in operation since 1887, when it first opened its doors on Michigan's Mackinac Island. "Fudge is Mackinac Island, synonymous with Mackinac Island," said owner Bob Benser.
Golden syrup – is what makes this recipe Russian fudge-style!The added golden syrup gives that extra sweetness and silky texture. Vanilla extract – to give the taste of vanilla to the fudge.
According to most recipes, the ingredients of fudge are cooked to what is termed in kitchen parlance the soft ball stage, that point between 234 and 240 °F (112 and 115 °C) at which a small ball of the candy dropped in ice water neither disintegrates nor flattens when picked up with the fingers.
Those who have dealt with sugar cookery and candy making in the past will recognize 235°F (113°C) as the bottom of the “softball” stage. This means that a drop of syrup at this temperature when dropped into a glass of cold water will form a ball that can be smashed between the fingers.
Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
Undercooked. This fudge was cooked until the temperature reached only108 °C (226 °F). At this temperature, the sugar is not concentrated enough... there is too much leftover water in the syrup and the resulting fudge is soft.
If the sugar crystals are not properly dissolved before cooling, they can create a gritty texture. To avoid this, ensure that you stir the fudge mixture consistently and remove any sugar crystals that form on the sides of the pan using a wet pastry brush.
The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.
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Introduction: My name is Zonia Mosciski DO, I am a enchanting, joyous, lovely, successful, hilarious, tender, outstanding person who loves writing and wants to share my knowledge and understanding with you.
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