This will make it so much easier to remove the fudge from the pan. Line your entire baking dish with parchment paper, covering as much as you can.Add 1/4-⅓ cup more baking chips for firm fudge and take away the same amount if you are looking for a softer fudge. The hardness of the fudge depends on how many baking chips you use.If you do you will want to use just over a pound (16 ounces) of chocolate that is broken into pieces for melting. If you are using pure chocolate you may want to add a few ounces more since it won’t set up quite as hard. I used a clear Mexican vanilla to keep a brighter, white color for the fudge but any kind of natural vanilla will work great.įor this vanilla fudge recipe, we use white baking chips, which are not technically made from pure chocolate. Not the cheap, imitation vanilla flavoring. Vanilla – Use a really good, high-quality vanilla extract for the best taste.We used the 14-ounce “Eagle Brand” sweetened condensed milk for this recipe. Sweetened Condensed Milk – Not to be confused with evaporated milk.Since the bag sizes seem to always be changing, it is best to measure out the chocolate chips rather than pouring the whole bag indirectly. Chocolate Baking Chips – We used Ghirardelli white chocolate baking chips for this recipe and they were perfect.Make vanilla fudge in minutes that are perfect for Christmas, Valentine’s Day, Easter, or just as a fun, quick treat! Ingredients in Vanilla Fudge You will get perfect fudge every time just by using a few simple ingredients and a microwave. Bars are much better for this type of recipe.This is the easiest vanilla fudge recipe ever! You don’t have to stress about getting the perfect “softball stage” and no candy thermometer is needed. Chips have additives and stabilizers added to them and are best not to be melted. When choosing chocolate buy bars over chips.I like to use Callebaut as it is of great quality. The type of white chocolate is important in this recipe.If you don’t have vanilla bean paste you can substitute it with a tablespoon of vanilla extract and the seeds from 1 fresh vanilla pod.If you are looking for vanilla bean paste then this is a good one.It’s generally poor quality and will not make a delicious, good quality fudge. Candy melts are not chocolate but more of a ‘chocolate flavored’ substance. Gemma’s Pro Chef Tips For Making Vanilla Bean Fudge Store the fudge in an airtight container at room temperature for up to 10 days. Luckily, this will store longer than it’ll take for you to eat it all. Once firm, cut into small squares and enjoy. What You Need To Make My Vanilla Bean Fudge RecipeĬould it get any easier than just 3 ingredients? Yes, it can - just wait until you see the shortlist of steps (And don’t forget to get the full recipe with measurements, on the page down below.):
Oh, and if you’re looking for more fudge recipes, you’ve come to the right place - because I even have a recipe for fudge you can make in the microwave. It doesn’t set as hard as a darker chocolate, and because of that, you’ll get a very lovely, if not slightly different, experience when you eat this instead of other types of fudge.
Vanilla Bean Fudge is a softer fudge that’s made with white chocolate. Now, there are some things to learn here when it comes to making this vanilla bean and white chocolate fudge, like definitely don’t use “candy melts,” they’re not real chocolate and more just a chocolate-flavored, well, substance. Plus, this recipe only calls for THREE ingredients.