Line a 20cm square tin with baking parchment. Edible bronze sugar pieces or other sugar-coated sprinkles.I like to use a Slovenian salt called Piranske Soline, derived from the Adriatic Sea. When it comes to salting your fudge, use only the best sea salt you can find. The version I’ve had the most success with at home, without a thermometer, includes condensed milk, which usually comes in a jar or can of 397g, or 14 ounces. You can find varieties made with clotted cream (in the case of fudge from Devon or Cornwall) or condensed milk, and I’ve even seen a recipe that includes marshmallows! I also used to eat a lot of little individually wrapped Polish candies, called Krówki, or “little cows”, which are very similar in flavour and texture to the recipe that I use below. In my recipe, I use both vanilla pod seeds and sea salt.

Often, you’ll find flavourings such as vanilla too. Crumbly and caramel-like in flavour, fudge is a wonderful sweet treat and, with a little practice, it’s simple to make too.įudge is generally made with three main ingredients – milk, butter and sugar. Creamy fudge always takes me back to my childhood – I would always seek out the fudge in a box of chocolates, and on holiday by the British seaside we would buy packets of local fudge instead of sickly-sweet rock. If I had to pick one recipe, however, I’d go with the fudge, without a doubt. There are two things that I love making as Christmas gifts, or even as a simple thank you gift throughout the year: chocolate truffles and creamy fudge. Giving a homemade gift can be thoughtful, fun to make and get you in the Christmas spirit too. Cut into 1' squares.It’s coming up to the most wonderful time of the year, and that means you’ve got to start thinking about presents. Once set, pull it out by the foil and turn upside down.Allow it to sit on the counter until it is slightly cooled then place in the refrigerator for 2 hours.I like to use the larger Christmas ones because they show up better as opposed to the colored sugar.

Sprinkle on whatever sprinkles you like.

I use my cake decorating tools to make sure its as smooth as possible.

Pour into a 9x13 baking pan lined with foil and greased with butter.

the marshmallow cream will grow slightly when added to the heat so you may want to add in half at a time. Remove from heat and add the almond bark and marshmallow cream until melted, combined, and smooth.

Once the sugar is dissolved, bring to a boil and boil for 6 minutes.

Continue to heat over medium-low heat until the sugar is dissolved, stirring occasionally.

Once butter is melted, add in sugar and evaporated milk.

In a medium saucepan over medium-low heat, melt butter.

And let's be honest here, that's some of the best stuff on earth. Yum! Seriously, it tastes like my mom's homemade vanilla ice cream. One of the items I made for them was this vanilla fudge. This year I decided to do a collection of assorted treats. Last year I made about 10 different types of cookies. Instead of just buying some generic gift basket or sending a generic card, we want them to know we actually put some thought and work into it. We really value our relationship with them and want them to know we truly appreciate them. Considering I still had a few presents to buy, I had a slight panic.Įvery year for Christmas, my husband and I like to give some of our customers a thoughtful gift. It's almost Christmas time! Can you believe it? Yesterday I woke up without even thinking about it and then suddenly realized it was only 2 weeks away. Homemade Vanilla Fudge without a Candy Thermometer This means if you decide to purchase through my link, I may earn a very small commission at no additional cost to you. It's so easy that you don't even need a candy thermometer! This classic vanilla fudge recipe is easy-to-make, delicious, and creamy.

Recipe for vanilla fudge