VANILLA PUDDING FUDGE RECIPE HOW TO
VANILLA PUDDING FUDGE RECIPE ZIP

I still managed to get some nice looking squares out of this pan despite my faux pas from earlier. It is already waxed inside, so when the fudge cools, just rip off the carton from your ‘brick’ of fudge and slice it into perfect squares! Floss or wire works great for cutting. I was told that using a rectangular 1/2 gallon cardboard milk carton is fabulous for cooling fudge. It worked out fine because I wasn’t sharing any of this batch with friends or family. Can anyone guess what I did wrong? I forgot to line my pan with foil or parchment paper! Grrrrr. I made a super big mistake by using this pan pictured below.

VANILLA PUDDING FUDGE RECIPE HOW TO

Mixing semi-sweet (or bittersweet) chocolate with a few milk chocolate and white chocolate chips gives the fudge a delicious well-rounded deep chocolate flavor! How to cool and cut Blue-Ribbon Fudge Key Ingredients Butter: As always with baking and candy making, opt for high-quality, grass-fed unsalted butter. I love Guittard, but Ghiradelli is pretty good as well. The secret to the best tasting fudge- use a blend of high-quality chocolate. When you’re the cook you get to do things your way right?!?! I personally don’t like nuts in my fudge so I leave them out. Stir in 12-14 ounces of your chips of choice and nuts (I recommend toasted) just until smooth. In a medium bowl, stir the crumbs and the melted butter together or combine everything in the food processor.

VANILLA PUDDING FUDGE RECIPE ZIP

Either zip the graham crackers and vanilla wafers in a food processor or smash them to crumbs in a plastic bag then measure out 1 1/2 cups. When it’s finished boiling, turn the heat off. Start preheating the oven to 325° F (160° C). This will cook the sugar enough to get that perfect fudgy consistency when it cools. You don’t want it spilling out and making a huge mess!īring the mixture to a rolling boil- that means it’s boiling like crazy- then set a timer for 6 minutes. When this gets to boiling, it will rise up, almost doubling in size. I highly recommend you make this fudge in a large stock pot or something that has high sides. Place two sticks of butter, 5 cups of sugar, and a can of evaporated milk into a large stockpot. Just let it boil for 6 minutes, stir in your chips of choice and pour it into a container to cool. I love making this recipe for Blue– Ribbon Fudge– it’s not fussy and doesn’t require a candy thermometer.

Remove from the heat and stir in the vanilla. Whisk constantly until the gelatin is dissolved. This versatile, easy, and award-winning recipe can be used to create lots of different flavors of fudge and makes a bulk 5-pound batch. Add the cream and water to a medium saucepan over medium heat.

Vanilla pudding fudge recipe