Home made vanilla fudge recipie?!
HI! Im really really skint this yr and thought I would make fudge as gifts for my family, I found a recipie on line last night and tried it out but it will not set! Any ideas if I can rescue it and also any recipies that are tried and tested and wont let me down!
Many Thanks
Tracy Www@FoodAQ@Com
Many Thanks
Tracy Www@FoodAQ@Com
Answers:
Scottish Tablet - fool proof method and soooooo sweet
8oz condensed milk
2oz butter
2lbs sugar
5fl oz milk
vanilla extract to taste
Place all ingredients into aa heavy bottomed pan and bring slowly to boil stirring constantly until soft ball is reached!. approx!. 5 minutes!.
Remove from heat and beat with a wooden spoon until mix begins to thicken!. Pour onto a lightly greased or lined tray an leave set!. Mark out squares just before it cools completely
Www@FoodAQ@Com
8oz condensed milk
2oz butter
2lbs sugar
5fl oz milk
vanilla extract to taste
Place all ingredients into aa heavy bottomed pan and bring slowly to boil stirring constantly until soft ball is reached!. approx!. 5 minutes!.
Remove from heat and beat with a wooden spoon until mix begins to thicken!. Pour onto a lightly greased or lined tray an leave set!. Mark out squares just before it cools completely
Www@FoodAQ@Com
Vanilla Fudge Recipe
Dessert
Ingredients:
2 1/2 cups sugar
1/2 cup margarine or butter
5-oz!. can (2/3 cup) evaporated milk
7-oz!. jar (2 cups) marshmallow creme
8 oz!. almond bark or vanilla-flavored candy coating, coarsely chopped
3/4 cup chopped walnuts
1 teaspoon vanilla
Directions:
Line 9-inch square or 13x9-inch pan with foil so the foil extends over sides of pan; butter foil!. In large saucepan, combine sugar, margarine and milk!. Bring to a boil, stirring constantly!. Continue boiling 5 minutes, over medium heat, stirring constantly!. Remove from heat!. Add marshmallow creme and almond bark; blend until smooth!. Stir in walnuts and vanilla!. Pour into prepared pan!. Cool to room temperature!. Score fudge into 36 or 48 squares!. Refrigerate until firm!. Remove fudge from pan by lifting foil; remove foil from fudge!. Using large knife, cut through scored lines!. Store in refrigerator!.
About 2 1/2 pounds!.
PEANUT BUTTER FUDGE:Decrease almond bark to 6 ounces!. Add 1/2 cup peanut butter with the marshmallow creme!. Substitute 3/4 cup chopped dry roasted peanuts for the walnuts!.Www@FoodAQ@Com
Dessert
Ingredients:
2 1/2 cups sugar
1/2 cup margarine or butter
5-oz!. can (2/3 cup) evaporated milk
7-oz!. jar (2 cups) marshmallow creme
8 oz!. almond bark or vanilla-flavored candy coating, coarsely chopped
3/4 cup chopped walnuts
1 teaspoon vanilla
Directions:
Line 9-inch square or 13x9-inch pan with foil so the foil extends over sides of pan; butter foil!. In large saucepan, combine sugar, margarine and milk!. Bring to a boil, stirring constantly!. Continue boiling 5 minutes, over medium heat, stirring constantly!. Remove from heat!. Add marshmallow creme and almond bark; blend until smooth!. Stir in walnuts and vanilla!. Pour into prepared pan!. Cool to room temperature!. Score fudge into 36 or 48 squares!. Refrigerate until firm!. Remove fudge from pan by lifting foil; remove foil from fudge!. Using large knife, cut through scored lines!. Store in refrigerator!.
About 2 1/2 pounds!.
PEANUT BUTTER FUDGE:Decrease almond bark to 6 ounces!. Add 1/2 cup peanut butter with the marshmallow creme!. Substitute 3/4 cup chopped dry roasted peanuts for the walnuts!.Www@FoodAQ@Com
Look in Food!.com!. It's all there!.Www@FoodAQ@Com