recipe sugar free vanilla fudge condensed milk

#Recipe sugar free vanilla fudge condensed milk how to#

Can I freeze it? Fudge freezes, well wrap in foil and store in an airtight container in freezer.

You can also use a blend of semi-sweet chocolate chips and milk chocolate for fudge with a more mild milk chocolate flavor.

Pour into prepared baking dish and spread into an even layer.

Remove from heat, stir in vanilla and nuts. The vanilla fudge: Mix together condensed milk, granulated sugar, caster sugar, vanilla powder and butter in a frying pan. Cook over low heat, stirring constantly until chocolate chips have melted.

#Recipe sugar free vanilla fudge condensed milk how to#

Let the fudge set at room temperature (covered) for at least four hours. How to Make Fudge on the Stovetop: In a medium saucepan stir together chocolate chips, sweetened condensed milk and salt. Continue to stir until the chocolate is completely melted and the mixture is smooth and shiny. After the chocolate has mostly melted, stir in the vanilla extract.

Don’t use low fat or fat free sweetened condensed milk or it could throw off the consistency and it won’t be as rich. Stir consistently while the chocolate melts.

Spread into prepared dish and chill until set, about 2 hours.

Heat in microwave on 50% power in 30 second increments, stirring well between intervals, until melted and smooth (it should take about 5 – 6 cooking periods).In a medium microwave safe bowl stir together chocolate chips, sweetened condensed milk and salt.Lift from pan using parchment then cut into squares. Remove from heat, stir in vanilla and nuts.Instead of melting in the microwave, you can also melt the chocolate and. In a large, microwave-safe bowl place the white chocolate chips and the sweetened condensed milk. Cook over low heat, stirring constantly until chocolate chips have melted. Prepare an 8-inch or 9-inch square baking pan by lining it with greased parchment paper or non-stick foil.In a medium saucepan stir together chocolate chips, sweetened condensed milk and salt.Here’s the 5 basic ingredients you’ll need: Once you try it it’s a recipe you’ll have on repeat ever year when the holidays roll around! Give it as gifts but just be sure to save a small stash for yourself. But either method will work great based on what you prefer. Once set, use the parchment overhang to help lift the fudge out of the pan (I use a knife to loosen the corners as needed). Place the pan in the refrigerator and allow to chill for at least 2 hours, or until completely set. Allow to come to room temperature before storing it in the fridge for up to 5-7 days. I’ve tried both several times and my personal preference is the actually the microwave because there’s less stirring and attending to it and it’s faster. Sprinkle with some flaky sea salt, if using. Remove from the heat and whisk in the vanilla extract. It can be made on the stovetop or in the microwave. If candy making isn’t your thing then this is most definitely the recipe for you, anybody can make this simple fudge!

He says this fudge is good, and I can tell you it is easy to make.Fudge is a holiday staple and this recipe for it is so straightforward and foolproof! It only requires 5 ingredients (you could even omit the salt and nuts and make that 3) and everyone loves it! It’s deliciously rich and chocolaty and it’s perfect for gifting. Dave used to make fudge when he was a child and so he popped into the kitchen to help – which was great, as I could take photographs. In quite a state with the 7th looming, I tweeted for help and my friend Carey recommended I use her recipe. I wonder if this could be the problem as I halved Sam’s recipe as I wanted to try a sugar free version first. My friend Shirley sent me her fail safe recipe and she told me not to adjust the quantities as it will not work if halved. It was more like toffee gone wrong than anything else. I am not sure why, as I have never made fudge before on the stove top – but the recommended temperature of 118° Celsius was reached both times – and by the time it got there, it had gone past the fudge stage and all you could smell was burnt sugar. However, two attempts at making her recipe were not successful.

Transfer the fudge mixture into the lined pan and refrigerate for at least two hours, to firm up. Add the vanilla frosting and melt for a further 20 seconds. In a microwave safe bowl, add your peanut butter and microwave in 20-second spurts until melted. I was so pleased when my google search revealed my friend Sam’s blog – Drizzle and Dip. Line an 8 x 8-inch pan with parchment paper and set aside. This month we were challenged to make fudge. The 7th of every month sees the Crazy Cooking Challenge reveal.