vanilla fudge recipe sweetened condensed milk

#Vanilla fudge recipe sweetened condensed milk how to

You should lower the heat now, especially if your pot is thin. This means that is coming to the candy stage. The sugars will begin to bubble and will pull away slightly from the sides while you beat. Leaving the pot unattended could cause the mixture to burn at the base causing hardened browned bits in your mixture as it begins to crystallize.Ībout 15 minutes into the process, the mixture will thicken and become a deeper beige color. You need to keep stirring the sugar and milk all of the time. Remember that this is a process that will take about 20-25 minutes, so do not plan any other cooking and avoid distractions. Mix together well with a wooden spoon and put on medium-low heat. In a heavy gauge medium size pan, add sugar, sweetened condensed milk, salt and vanilla essence. I now have a firm grasp and understanding of this recipe thanks to her example.Įxtra butter for preparing the pan: use a 9″ square Pyrex dish or a 11″x 7″brownie pan. Thank you to my amazing mom Jenifer for her expertise and labor of love. For some tried and true reason, smaller portions for this fudge recipe yield the best results. It is always best to make two separate batches instead of doubling the quantities.

The other tip is: do not double the recipe. Once you follow the advice and instructions, you should achieve a perfect batch of fudge. This means that good old arm power is needed at the stove top stirring and beating constantly. My mother’s recipe took about 25 mins from start to finish, but as we did not use a candy thermometer, I cannot give you a temperature gauge about the perfect temperature.The other truth is that it is labor intensive. This gave me a gooey toffee texture, which I could never get out of the pan, as they never firmed up enough. I discovered that even though I was on the right track, I always took the mixture off the heat too early.

#Vanilla fudge recipe sweetened condensed milk how to

I took careful notes on the method and how to obtain the perfect fudge texture. During this past visit, I asked her to make me some of her famous vanilla fudge. I can cook practically anything, but I must admit that the few times I ventured into the realm of fudge making, I ended up with a tasty but toffee-like confection rather than cubes of a firmer consistency fudge. This past week was one of those cherished occasions when we were able to share some time together and I asked her to show me the tricks to fudge making. My mother has always been a great fudge maker, in fact, she is a terrific fudge wiz!! As we no longer live in the same country since I was 18 years old when I left for University, I only have the privilege of eating her delicacies when we meet and spend some time together. Fudge is one of these minimalist foods as it takes just 5 simple ingredients to make this delicious recipe. It’s alchemy and the reason why I love cooking so much. Isn’t it amazing how we can conjure up something delicious with just a few ingredients? I am always awed by different combinations of raw ingredients and how they can can be transformed through cooking, into things vastly different from their original form.