#RECIPE FOR VANILLA FUDGE FREE#

Remove from the fridge and use the parchment paper to pull the fudge out of your pan.Once it's firmed up a bit, put it in the fridge again for about 30 minutes to an hour.Pour into the tin and leave out, for about 30 minutes to an hour, to set.

If you drizzled a ribbon of fudge over the whole mixture it wouldn't immediately reincorporate - that's how you know you're done stirring. You want it thick enough that it's not pure liquid, and while still pourable is pretty viscous.

This can take awhile and your arm will get tired. Continue stirring (ferociously!) until the fudge has thickened and lost its shine.Once it's simmering, stir occasionally and bring the mixture to 240☏/116☌.Stop stirring and lower the heat to medium-low.Stir with a wooden spoon until the sugar is dissolved. Melt the butter, sugar, and golden syrup in a medium sauce pan over medium heat.You will need a few dishes and things, but at the end your kitchen should not look like a disaster. Everything is done straight in your saucepan and then later poured into a baking dish. Messy level: Anything the requires a candy thermometer has the potential to be really messy and fiddly. Hope you enjoy!Īnd I’d love to know, what are some of your favorite/best/more memorable vacation foods?! Share in the comments. You can also leave the spread out entirely and cut the fudge into little squares just like Fudge Kitchen samples. However, you could just as easily use plain chocolate spread, nutella, peanut butter, or really whatever you like. To make the fudge swirls, I used Reese’s chocolate peanut butter spread. If you really can’t find it, you can use corn syrup instead. Look for Lyle’s Golden Syrup, which has green packaging. You can find it in the US in the baking section near molasses and corn syrup. It’s made from cane sugar, has a pretty golden color, and a nice rich flavor. I hadn’t used golden syrup before living in London, but now I really like it. This recipe though, has a bit of a British addition because it calls for golden syrup. I’m even more ok, because now I can make my own vanilla fudge that’s just as creamy and delicious. However, it’s been about twenty years that I’ve been hearing about this deal. As if I’ll miss out on this valuable opportunity.

#RECIPE FOR VANILLA FUDGE FREE#

You know, for comparisons sake.īut the thing that makes me laugh, is every time, the employee says, “ Today, we have a deal! If you buy two pounds of fudge you get a free box of salt water taffy.” Every time they say it with an air of urgency. I always made sure to get a piece of both. As a kid I thought it was amazing that I could get some fudge for free. During opening hours an employee stands outside the shop handing out free samples of chocolate and vanilla fudge. That might not seem noteworthy, but it goes with today’s recipe. And yeah, I’m bragging a bit.Īnyway… both towns are charming, with cute main streets for shopping, and lovely beaches where I love to frolic in the ocean. As I write this, I’m sitting on the front porch enjoying a cool breeze. It’s perfect. I’ve been going to Cape May or Stone Harbor, New Jersey for at least half the summers of my life. While maybe not the absolute best thing I’ve ever had on vacation, it reminds me of Jersey shore vacations. In that spirit, I want to share a recipe for vanilla fudge swirls (the inside is chocolate peanut butter spread – yum!). One food that I identify with beach vacations is fudge. Sometimes, a food simply has a strong tie with a place. This question is fun because it’s not only about the flavors, but often it’s also about the ambiance, the surprise of something new. It’s an even better one to ask new people thereby avoiding, “what do you do?” I like it because it’s hard to choose! You can get into a lengthy conversation about food, and travel, and happy memories. I like to ask people what is the best thing they ever ate on vacation.

Recipe for vanilla fudge