vanilla fudge recipe without condensed milk

#VANILLA FUDGE RECIPE WITHOUT CONDENSED MILK FREE#

While evaporated milk is a suitable replacement for regular milk in many recipes, it lacks the sweetness and creaminess of sweetened condensed milk and therefore fails to deliver the same results. If you want to increase the sweetness, you can add sugar to the evaporated milk.Ĭan I use regular milk instead of evaporated milk in fudge? There won't be quite as much sweetness, but the meal will still have a similar texture. In place of sweetened condensed milk, evaporated milk can be used as a 1:1 replacement. What can I use in place of sweetened condensed milk on fudge? 1/2 -coconut flakes, nuts, or dried fruit (see flavor

#VANILLA FUDGE RECIPE WITHOUT CONDENSED MILK FREE#

Notes: A Super Easy Fudge Recipe Without Condensed Milk Story, –semi-sweet chocolate chip –fat free evaporated milk –coconut oil – optional mix-ins such as approx. Maintain cold temperature in the fridge between servings. Cut into sixty-four little pieces for serving. Put in the fridge and chill for at least three hours.

Move the chocolate fudge mixture to an 8x8' pan that has been greased with a spatula.

If you're using nuts, add them now and stir them in well.

Completely integrate into the mix by mixing

To the bowl containing the powdered sugar and eggs, add the melted chocolate mixture and the vanilla extract.

Carefully mix the sifted powdered sugar and eggs in a big mixing bowl, as this creates a lot of dust.

In a saucepan, melt the butter and chocolate on low heat.

Those are the two most common mistakes made by would-be fudge makers. Grainy fudge can be caused by too much humidity (or by getting even a drop of water into the cooked mixture as it cools,) which is why it's always recommended that you make fudge on dry days. There is no other reason for soupy fudge. When it comes to a boil, your thermometer must read 212 degrees. Put it in a pan of water and heat the water. If you're absolutely certain your thermometer read 238 degrees, then verify that it's properly calibrated. Thank you, Miss Nezz!A note for those whose fudge never set properly, this is caused by not cooking the mixture to 238. Taking the above measures, your fudge will have the perfect texture every time. It was a huge hit, and has been specifically requested again this year. Finally topped with 3 crushed candy canes. Then, I put red color on the top and swirled it quickly with a toothpick. I also made a lovely Christmas Candy Cane version, by using 1-1/2 tsp peppermint extract and 1/2 tsp vanilla. Poured it into the square pan - I just lined the pan with overhanging foil, so that later all I had to do was lift the foil, reverse the fudge onto a cutting board, then peel away the foil - and it set up like a dream. Then, I simply used my mixer to beat the cooked mixture until it started to get thick.

Have your final square pan all ready before you start beating the mixture. This takes about an hour or so, depending on your room temperature. Then let it sit completely undisturbed (and uncovered) until it reaches 110 degrees. Have the butter and vanilla all ready to go in as soon as it comes off the heat. When you make fudge, patience is your friend. Mizz Nezz, this is truly da BOMB!! As said before, make ABSOLUTELY CERTAIN to bring it to 238 degrees, and do this very slowly.

Vanilla fudge recipe without condensed milk