For a smooth top, gently shake the pan after pouring the fudge in and quickly smooth with a spatula before it cools at all.That way you won’t get any curved edge pieces. If you want all the pieces to be perfectly squared off, use a square baking dish with straight walls and edges.This will make it so much easier to remove the fudge from the pan. Line your entire baking dish with parchment paper, covering as much as you can.Add 1/4-⅓ cup more baking chips for firm fudge and take away the same amount if you are looking for a softer fudge. The hardness of the fudge depends on how many baking chips you use.If you do you will want to use just over a pound (16 ounces) of chocolate that is broken into pieces for melting. If you are using pure chocolate you may want to add a few ounces more since it won’t set up quite as hard. I used a clear Mexican vanilla to keep a brighter, white color for the fudge but any kind of natural vanilla will work great.įor this vanilla fudge recipe, we use white baking chips, which are not technically made from pure chocolate. Not the cheap, imitation vanilla flavoring. Vanilla – Use a really good, high-quality vanilla extract for the best taste.We used the 14-ounce “Eagle Brand” sweetened condensed milk for this recipe. Sweetened Condensed Milk – Not to be confused with evaporated milk.Since the bag sizes seem to always be changing, it is best to measure out the chocolate chips rather than pouring the whole bag indirectly. Chocolate Baking Chips – We used Ghirardelli white chocolate baking chips for this recipe and they were perfect.Make vanilla fudge in minutes that are perfect for Christmas, Valentine’s Day, Easter, or just as a fun, quick treat! Ingredients in Vanilla Fudge You will get perfect fudge every time just by using a few simple ingredients and a microwave. Before it has completely cooled mark into squares with a knife.This is the easiest vanilla fudge recipe ever! You don’t have to stress about getting the perfect “softball stage” and no candy thermometer is needed.The advantage is that the batch lasts longer, as the other consumers are away at the dentist □. If you get it wrong, the bottom of the pan will have dark brown burnt sugar residues, and you will have made toffee instead (also good !) The taste is the same, but it can break your teeth.If you get it right, it should be fudge, and edible without breaking your teeth ☺️. At this point, and NO LATER, you pour it onto the baking tray. You will see what I mean – the mixture will start to change its consistency.Then at some point the mix will start to change texture. It will change colour to light brown and then a darker brown.
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