If you're absolutely certain your thermometer read 238 degrees, then verify that it's properly calibrated. Thank you, Miss Nezz!A note for those whose fudge never set properly, this is caused by not cooking the mixture to 238.
Taking the above measures, your fudge will have the perfect texture every time. It was a huge hit, and has been specifically requested again this year. Finally topped with 3 crushed candy canes. Then, I put red color on the top and swirled it quickly with a toothpick. I also made a lovely Christmas Candy Cane version, by using 1-1/2 tsp peppermint extract and 1/2 tsp vanilla. Poured it into the square pan - I just lined the pan with overhanging foil, so that later all I had to do was lift the foil, reverse the fudge onto a cutting board, then peel away the foil - and it set up like a dream. Then, I simply used my mixer to beat the cooked mixture until it started to get thick. Have your final square pan all ready before you start beating the mixture. This takes about an hour or so, depending on your room temperature. Then let it sit completely undisturbed (and uncovered) until it reaches 110 degrees. Have the butter and vanilla all ready to go in as soon as it comes off the heat.
When you make fudge, patience is your friend. You can also use vanilla bean paste if you don’t want to scrape vanilla beans (because when you have long fingernails like me, it’s a little tricky sometimes).Mizz Nezz, this is truly da BOMB!! As said before, make ABSOLUTELY CERTAIN to bring it to 238 degrees, and do this very slowly. I usually go for the Madagascar Bourbon, but you can choose any bean you want based on the descriptions. Since buying vanilla beans in stores is expensive (and sometimes not very fresh), I buy them online at Beanilla. 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. 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.
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? This melt-in-your-mouth easy vanilla fudge recipe made with vanilla beans will quickly become your new favorite fudge flavor.