Homemade Vanilla Fudge
photo by Shawnna H.
- Ready In:
- Butter sides of heavy 2 quart saucepan.
- In saucepan combine sugar, milks, and salt.
- Cook and stir over med.hi to boiling.
- Clip on candy thermometer and cook and stir over medium low heat to 238°, soft ball stage.
- Remove from heat, add butter and vanilla, DO NOT STIR.
- Cool to 110°F.
- Remove thermometer.
- Beat with a wooden spoon till fudge becomes thick and starts to lose it's gloss.
- Pour into a buttered 8-inch pan.
- Score into squares.
i decided to make this fudge yesterday and my first attempt was a disaster...! So why five stars? Because the second go around was a masterpiece!!!! Best fudge Ive ever made actually! I failed terribly the first time because I got sorta lazy and didn't stand there stirring it like I should've been. STIR~STIR~STIR! Use a wooden spatula spoon and GREASE the inside just like it says.....the trick for me is never go above medium high and always watch your thermometer....I do both the water drop test and candy temp.....yummy!
If I could give it an additional 1/2 star I would. It is delicious and I jumped right in to make a double batch AND made some modifications (not new to cooking so I thought I would be OK). Next time I will cook it a little longer because of the modifications I listed below. Modifications: Used whipping cream and half and half for the milk (equal division), added toasted pecans and caramel after it was thick.
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I used whipping cream and 1/2 and 1/2 in place of the regular milk and I should have cooked it a little longer to let it set up so instead of 238 degrees I would have gone to 240. The hardest part was NOT STIRRING once I added the butter and vanilla (until it cooled), but I did it and then stirred for a long time (an electric mixer on low-medium may have helped). Overall it turned out well, a little soft but amazing. I also added toasted pecans and swriled in some caramel.