#12 tomato vanilla fudge recipes full#

This is an entry into Sweet New Zealand for December. Store in an airtight container in the fridge for up to 6 weeks – if you’re lucky!!!!! Cool to room temperature ( about 3 hours ) then refrigerate until firm. Pour into the prepared tin and smooth the surface. Stir in the chocolate and vanilla until melted and smooth. Remove from heat and stand until the bubbles subside.

Bring to the boil and boil gently until it becomes very thick and changes colour to a dark caramel brown paper shade – about 6 minutes, to the soft ball stage. Place all ingredients, except the chocolate and vanilla, in a large heavy based saucepan and stir over medium heat until the butter melts and the sugar dissolves. Spray and line with non stick baking paper, a 20 x 30 cm, quite deep ( at least 4 cm ) tin, or two smaller tins.

2 x 400 gram cans of sweetened condensed milk.

If you like a smooth and creamy fudge that is not all sugary and hard, and easy to cut into portions without crumbling, then this is the one! I have had the page post-it noted for a while now and thought I would try it and see just how fabulous this fudge was. Recently I came across a fudge recipe in Jo Seagar’s The Cook School Recipes called Fabulous Fudge. I can bustle up a biscuit-based uncooked fudge slice any day but quite frankly, I lack the patience to stir and stir and stir and stirrrr the darn pot to avoid the sugary goodness getting burnt on the bottom….zzZZZ. It’s simply sweet with a little hint of caramel and creaminess that melts as you bite into it.I’ve never been that successful at making fudge. As in, my household and I had a hard time leaving enough of this to photograph. Then you pour it all into a pan to let it set up and once it’s firm, you slice it into bite-sized pale golden morsels. Let it sit until it’s at room temperature (with no help from your fridge or freezer, mind you!) and then stir stir stir with a wooden spoon until the mixture thickens and the shine has gone out of it. Remove it from the heat, stir in the vanilla and salt. Stirring frequently, bring mixture to 234 F, then remove from heat and stir in white chocolate chips until melted. Combine butter, sugar and eggnog in a large saucepan over medium-high heat and bring to a boil.

Let it boil until it reaches between 236 and 238 degrees. Line a square baking dish with aluminum foil, then grease foil with butter or non-stick spray. You’ll add brown and white sugar and evaporated milk…

#12 tomato vanilla fudge recipes full#

(That’s the case here.)Īs with many great things, you’ll start by melting some butter – a full stick of it, in fact.

It’s simple, and as we all know, simple is often best. It’s not entirely like fudge at all – it’s a little lighter in texture and the flavor comes almost entirely from the caramelized brown sugar instead of additions like chocolate or mint or peanut butter. Really, I think that’s all you need to know. Or, I could just tell you how it melts in your mouth, how the flavor is straightforward and sweet, and how it has hints of caramel and a creamy bite. I could tell you all about how simple it is to make with just five ingredients and a little bit of time on the stovetop. I could tell you that it’s also known as penuche and how it was probably first made popular by Portuguese whaling families in New England in the 1700s. I could tell you all about how this Brown Sugar Fudge has been around for centuries.