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Let’s talk fudge recipes. Fudge is one of those things that is on my must have Christmas baking list. It simply isn’t Christmas without some Chocolate Walnut Fudge in my opinion. I’ve always used Eagle Brand’s Foolproof Fudge Recipe, it’s about as easy as it gets, comes together in not time and no candy thermometer required (that’s a biggie for me!). I’ve been making the same fudge recipe for years, and I’ve decided it’s time to get creative and try some new fudge recipes. Today I have three delicious but very simple fudge recipes for you, Candy Cane Fudge Recipe, Cookies And Cream Fudge Recipe and Vanilla Bean Salted Caramel Fudge Recipe.
All of these recipes are based off of the Cookies And Cream Fudge Recipe from Eagle Brand. They are all quick, simple and easy, and no candy thermometer is required – that’s my kind of fudge!
Cookies And Cream Fudge Recipe
Candy Cane Fudge Recipe
To see how I crush my candy canes, visit this post.
Vanilla Bean And Salted Caramel Fudge Recipe
All three recipes are completely delicious, but completely different – and I love that! The Vanilla Bean and Salted Caramel Fudge Recipe is probably my favorite. But, that said, it’s messy. Very messy. I used ice cream topping caramel sauce, and I think it really needs a homemade caramel sauce. I was pretty certain about that while making it, but I wanted to try this really easy version just to see if it would work out. Flavor wise it’s amazing, but it’s just kind of gooey and messy. To me that is perfectly fine, it’s just a challenge for packaging up, displaying or gift giving. So if nothing else, make a batch and just eat it yourself. I won’t tell anyone. 🙂 You could also omit the caramel and just make a vanilla bean fudge. It would be awesome with walnuts in it (I love walnuts in fudge!).
All of these recipes are made with Eagle Brand. I have an awesome Eagle Brand giveaway going on right now that includes a KitchenAid Stand Mixer! It ends in a few hours, so don’t walk, run (or just click) over to this post and enter to win before it closes on the evening of December 5th, 2013.
1/2cupapproximately, you can use more or less of caramel sauce (ice cream topping)
2-4vanilla beans
1teaspoonpure vanilla extract.
Instructions
Line an 8-inch square pan with parchment paper, extending paper over edges of pan.
Scrape seeds out of vanilla beans and sit aside.
Melt white chocolate squares with sweetened condensed milk in heavy saucepan over low heat. Remove from heat; stir in vanilla seeds and vanilla extract
Spread a about 1/3 of fudge evenly in prepared pan.
Spread caramel sauce over fudge in pan.
Sprinkle half of salt over caramel sauce.
Spread remaining fudge over caramel sauce.
Sprinkle remaining salt over the top of fudge.
Chill for 2 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares. It will be messy!
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: I have been compensated by Eagle Brand to share some of my favorite holiday recipes using Eagle Brand. All opinions are, as always, mine and mine alone!
After years of testing recipes, we're pretty sure we have a handle on the most popular fudge flavors, but chocolate and cherry will always rank high on the list.
For over a century a distinguished line of candy makers on Mackinac Island have worked their magic on marble slabs and created a treat so sweet and creamy that it embodies the essence of bliss. An enthusiastic fan recently posted on our facebook page: “the fudge from Mackinac Island is the Best Fudge on Earth“.
While you ultimately want crystals to form, it's important that they don't form too early. The key to successful, nongrainy fudge is in the cooling, not the cooking. The recipe calls for heating the ingredients to the soft-ball stage, or 234° F, then allowing it to cool undisturbed to approximately 110° F.
You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).
Whether you visit Mackinac Island on National Fudge Day in June or any other day – maybe during the Mackinac Island Fudge Festival in August – come find your favorite flavor and experience the fudge capital of the world!
In 1887, the Murdick family began the very first fudge store on Mackinac Island (now sold out of the family)– the same year that the Grand Hotel opened. Henry and Newton Jerome (Rome) Murdick opened the first fudge store in Michigan calling it Murdick's Candy Kitchen.
Just as Mackinac Island was at one time the center of the world's fur trade, it now attracts people from around the globe to taste world-famous Mackinac Island Fudge! Visitors get to enjoy delicious samples from the many fudge shops downtown and also see the fudge making process in action.
To obtain the world famous taste, the fudge is slowly cooked in traditional copper kettles over a gas flame. Once the desired temperature is reached, the mixture is poured onto marble slabs for a cooling period and then hand-paddled into loaves.
Turns out that the two are not quite the same, but they're still equally delicious. Denser and sometimes a bit more crumbly than its American counterpart, British fudge comes in dozens of flavors, and is frequently found in gift shops and at outdoor markets and street fairs.
Ryba's Maple Pecan Fudge is the ideal maple indulgence bringing together the flavors of rich buttery pecans and the sweetness of pure Michigan maple sugar locally harvested. Made by hand using traditional copper kettles and marble slabs to create the richest and creamiest fudge on Mackinac Island.
According to most recipes, the ingredients of fudge are cooked to what is termed in kitchen parlance the soft ball stage, that point between 234 and 240 °F (112 and 115 °C) at which a small ball of the candy dropped in ice water neither disintegrates nor flattens when picked up with the fingers.
If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard. Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft.
If your fudge turned out super sticky, or it didn't set as it cooled, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).
Brush the sides of the pan with a wet brush at the beginning of cooking to dissolve sugar crystals stuck to the sides. Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.
Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
Once the fudge reaches soft-ball stage on the candy thermometer, remove from the heat and let the temperature drop to 110°F. Keep that spoon or spatula out of the pot until this happens. If you stir too early in the process, you'll make the sugar crystals too big and end up with grainy fudge.
The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.
Introduction: My name is Nicola Considine CPA, I am a determined, witty, powerful, brainy, open, smiling, proud person who loves writing and wants to share my knowledge and understanding with you.
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