Then attach a candy thermometer and stir constantly cook until the thermometer reads the desired temperature. Just combine sugar, butter, and heavy cream over medium heat. Well, let me tell you, that fear ends right now because guess what?! This vanilla fudge recipe is actually super simple! Have you ever been that person too afraid to make fudge because you aren’t skilled enough in the kitchen? That was me once, scrolling through Pinterest drooling over all the fudge recipes, but too afraid to tackle one myself. Hints of pure vanilla bean, swirls of rich creamy caramel, and a touch of boozy Irish cream will send this recipe to the top of your to-do list!Įach bite gets better and better the more time you have to take in every component of this unique yet simple Baileys fudge recipe! It’s sure to be the talk of any party it’s served at! This amazingly soft and fluffy vanilla fudge recipe is everything you need in your life right now. I’m talking about the type of multitasking that involves snacking and boozing at the same time! Today we’re about to multitask, and not the kind where you manage to work and keep up with the latest Grey Anatomy episode at the same time. I live at high altitude and it takes me 3 hours to make it.This boozed-up Baileys Fudge Recipe has the perfect balance of vanilla bean, white chocolate and Irish cream with a sweet caramel swirled in! This vanilla fudge is easy to prepare and turns out super creamy.īe sure to sign up for my email… to get new recipes and ideas in your inbox!īaileys Fudge Recipe With Caramel and Vanilla Bean Maybe add 2 1/2 tablespoons of corn syrup to break down the sugar?ĥ. Any sugar crystals remaining on side of pan can fall back into the syrup making it grainy. Once sugar is all melted, with a wet pastry brush, brush down the sides of the pan really well several times before the sugar comes to boil. This will remove any dried sugar crystals from being reintroduced into the syrup.Ĥ. Periodically wash off wooden spoon before you put it back into the syrup. Don't bring it to a boil before all of sugar is melted.ģ. Rub the sugar syrup in between your fingers for smoothness. Spray sides of pan and wooden spoon with oil.ģ. Also, if you live at high altitude, for every 1,000 ft subtract 2 degrees from the recipe cooking temperature to achieve soft ball stage.Ģ. Test your thermometer to see if it is working properly. Store, tightly covered, in the refrigerator. When candy is firm, use the foil to lift the fudge out of the pan. Top each square with a piece of nut, if desired. Immediately spread fudge into the prepared pan. Beat vigorously with a wooden spoon till fudge becomes very thick and just starts to lose its gloss (about 10 minutes total). Cool mixture, without stirring, to 110 degrees F, lukewarm (about 55 minutes). Immediately remove saucepan from heat.Īdd butter and vanilla, but do not stir. Cook and stir over medium-low-heat to 238 degrees F, soft-ball stage (this should take 25 to 35 minutes). Carefully clip a candy thermometer to the side of the saucepan. Cook and stir over medium-high heat to boiling. In saucepan combine sugar, evaporated milk, milk, and salt. Butter the sides of a heavy 2-quart saucepan. Line an 8x4x2-inch loaf pan or 8x8 pan with foil, extending foil over edges of pan.
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