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Add the butter, brown sugar, corn syrup, and condensed milk into a medium-size saucepan and cook on medium-low heat until the butter melts and the sugar is dissolved. Remove the fudge from the tin, transfer to a chopping board and slice into 36 pieces (6圆) with a sharp knife. LIne the bottom and sides of an 8X8 pan with parchment paper or grease with butter or pan release. Refrigerate for at least 3 hours, or until completely firm and you can cut through it easily with a knife without it getting stuck. Pour into the lined tin and level with the back of a spoon. Leave for another 5 minutes and beat again. Beat the thickened mixture again, breaking the top that will have started to set until it starts to lose its shine. Leave to cool in the saucepan for 10 minutes. If it sticks to the glass or your fingers when you press it, continue to boil and test the mixture every 2–3 minutes, or until it passes the test.Īdd a pinch of salt then beat the mixture well. Or, you can melt this in a glass mixing bowl set over a pot of simmering water (double boiler). Microwave on high for 1-1.5 minutes, in 30-second intervals. Once the mixture has reduced and darkened, carefully dip a teaspoon into the mixture and drizzle it into your glass of iced water (remove the ice cubes if using.) It should become a soft, pliable ball you can squash with your fingers when dropped into the iced water. In a large mixing bowl, combine the chocolate, sweetened condensed milk, and extract.
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Be very careful as the mixture is very hot. Stir continuously, especially around the edges, to stop the mixture catching on the bottom of the pan and burning.
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Slowly bring the mixture to a rolling boil over a medium-high heat for 10 minutes. In a large microwaveable bowl pour the condensed milk and chopped chocolate. Continuously stir until the butter has melted and the sugar has completely dissolved. Line a 7x11' tray with parchment paper and leave to the side of now. Place all of the ingredients, apart from the salt, into a large, dry saucepan over a low heat. Place a glass of cold water in the freezer (or in the fridge with ice cubes). Line a 17cm square tin with baking paper. Spread the mixture in the prepared tin with the the back of a metal spoon and leave to set at room temperature for 4-6 hours.Line a 20cm/8inch square tin with baking paper. The perfect Christmas treat, this easy-peasy fudge recipe is a winter winner From .uk Total Time 35 minutes Calories 84 calories per serving. It’s a lot of elbow grease, but it will be worth it! Alternatively, place the mixture in a KitchenAid and beat it for a few minutes, until thick and starting to set. The mixture will thicken a lot during this time. Remove the mixture from the heat and continue to stir for about 10 minutes. Reduce the heat slightly and let the mixture simmer for 15 minutes, stirring continuously, making sure the mixture doesn’t catch at the edges of the pan. Once the sugar has dissolved, turn up the heat to medium and bring the mixture to the boil, continuously stirring. You simply melt the butter and white chocolate in the microwave before mixing in some sugar and any milk of your choice, and then pouring it into a lined tin and leaving it to sit for a few hours in the refrigerator. Place all the ingredients in a large, non-stick saucepan over a low heat, and stir frequently to dissolve the sugar and melt the butter.
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The perfect Christmas treat, this easy-peasy fudge recipe is a winter winner