Vanilla fudge is a popular sweet treat made with milk, powdered sugar, unsalted butter, and vanilla extract. It can be easily made at home and can include additional ingredients like fruit, nuts, and cocoa. The mixture is heated and stirred constantly to achieve a smooth, creamy texture before being poured into a tray and left to set.
Vanilla fudge is a sweet and creamy confection made with milk and vanilla extract. This confection and the closely related chocolate fudge are quite popular as a dessert or comfort food in many Western countries, and variations of these fudges can be found in other cuisines of the world as well. Vanilla fudge can be purchased ready-made at a pastry shop or grocery store, and can also be made at home.
It’s pretty easy to make vanilla fudge. There are many different recipes for fudge, but the main ingredients required in making vanilla fudge dessert include milk, powdered sugar, unsalted butter, and vanilla extract. You can also use fruit, nuts, marshmallows, corn syrup, and honey if needed. Cocoa or chocolate can be added for a chocolate flavor when making vanilla chocolate fudge or pure chocolate fudge.
To begin with, sugar and butter powder are added to the milk in a saucepan, which is placed on low heat. The mixture is stirred constantly as it heats to keep the milk from burning the sugar that sticks to the bottom of the pan. The stirring will also help the sugar and butter dissolve completely. When the milk reaches its boiling point, you need to stop stirring it; if further stirring is done at this point, the dissolved sugar crystals in the milk will re-form, eventually giving the vanilla fudge a grainy texture instead of the characteristic smooth, creamy texture that is required.
The heat should then be turned down and the milk should simmer for a while. Once the milk begins to thicken, the pan should be removed from the heat and vanilla extract added to the milk. At this stage, fruit, nuts, marshmallows and cocoa can also be added to the mixture.
The milk must be allowed to cool and thicken a little more, and then it must be stirred again. It is then poured into a flat tray which has been greased with butter beforehand and the liquid fudge should be left at room temperature on a counter or in the fridge. After the vanilla fudge has set, it can be cut into square pieces of the required size. These can be eaten immediately or stored in airtight containers.
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