Pour into 11 x 7 glass dish that has been buttered. Mix well until melted: add vanilla and nuts and beat for 1 minute with spoon. Remove from heat and add chips and butter. Over medium high heat bring to a rolling boil and stirring boil 5 minutes. The image below is the same Chocolate Fudge with Rum-steeped Sultanas. In large pan mix together sugar and milk. Melt the butter for 1 minute in a large microwave-safe bowl. *Note: You can add Nuts and Dried Fruit. You can make a microwave peanut butter fudge with marshmallow cream recipe, but it’s a little tricky because you have to take the mixture out to check it with a candy thermometer.Pour into the prepared container and spread evenly, and allow it to cool.Add Salt and Rum, Brandy OR Vanilla Extract, and mix well. Use a spatula to stir well until smooth.*Note: Heating time depends on the power of the microwave. Heat in the microwave for 1 minute OR until Chocolate melts.Cut Dark Chocolate into small pieces and place in a heat-proof mixing bowl.Line a small square OR rectangular container with baking paper.You need same weight of Dark Chocolate and Condensed Milk.ġ80g Dark Chocolate *I used Cadbury’s Baking Dark Chocolate (45% Cocoa)ġ teaspoon Rum, Brandy OR 1/2 teaspoon Vanilla Extract Method Using the microwave, this Fudge is super easy to make. I thought that the amount of Dark Chocolate and Condensed Milk should be the same. I used Cadbury’s Baking Dark Chocolate and the Fudge was a little too soft. I halved the recipe, but still a whole can of Condensed Milk (395g) was required. This will help ensure the fudge sets properly and has a smooth texture.The other day I tried Chocolate Fudge recipe that I found on the internet. Stir continuously for 7 minutes, then remove from heat and add the vanilla, then stir the mixture continuously for 3 minutes, then pour into a buttered baking dish to set. Stir the mixture continuously while cooking to prevent the sugar from crystallizing. Combine the sugar and cocoa in a saucepan, then add a stick of butter and the can of evaporated milk, and stir until the mixture begins to boil.This will help to achieve the desired texture and consistency. When melted, thick and well combined, stir in the raisins. Turn the slow cooker on to high and leave to cook for 40 minutes with the lid off, stirring every ten minutes. Use a candy thermometer to ensure that the fudge reaches the correct temperature. Break the chocolate up into pieces and add to the slow cooker bowl with the sweetened condensed milk and rum flavouring.Pour into prepared baking pan cool for 1 minute. Stir vigorously for 1 minute or until marshmallows are melted. Use a heavy-bottomed saucepan to prevent the fudge from burning or sticking to the pan. Stir in marshmallows, morsels, vanilla extract and peppermint extract.When you’re ready to eat it, thaw it in the refrigerator overnight or at room temperature. Wrap the pieces in wax paper and seal them in a freezer bag or airtight container. Be aware that refrigerating can sometimes change the texture, making it firmer.įreezer – If you want to store fudge for several months, freezing is an effective option. Refrigerate – For longer storage, put the airtight container in the refrigerator. Choose a cool, dry place away from direct sunlight. Room Temperature – Fudge can be stored at room temperature for 1-2 weeks. Leave it to cool before cutting into small squares. Pour the fudge mixture into the buttered pan to set.
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Leave it to sit for 5 minutes then stir with a wooden spoon until it thickens in the pot.ĥ. When it reaches temperature, remove it from the heat.Ĥ. Bring to a boil until it reaches 114 degrees Celsius. Combine sugar, cocoa, milk, and butter in a medium saucepan over medium-low heat, stirring continuously until the sugar dissolves and the butter is melted.ģ. Prepare a pan with butter and place to the side.Ģ. The full ingredient list and printable recipe are at the bottom of this post!ġ. Stir only very occasionally, perhaps just a couple of times. Cook until the mixture reaches between 236 and 238 degrees F. How to Make Grandma’s Old-Fashioned Fudge Add the white sugar, brown sugar and evaporated milk. Wooden spoon – When making fudge, use a wooden spoon instead of a metal one as wood doesn’t conduct heat. But if you don’t have one, you can still check if the fudge is ready by dropping a small amount of the mixture into a glass of cold water. It helps you know exactly when the fudge is ready. Saucepan – A heavy, straight-sided saucepan made of aluminium or stainless steel is best for use.Ĭandy thermometer – If you want to make fudge, it’s a good idea to use a tool called a candy thermometer.