The fudge will keep for up to 2 weeks in an airtight container at room temperature. Press into the prepared tin with the back of a spoon and leave to set before cutting into squares. You can add chopped chocolate, nuts, stem ginger, cookie pieces, alcohol, flavouring extracts whatever you like to the fudge after its cooled and then beat as usual. You’ll have a dead arm but it’s worth it for the best ever vegan fudge! Put in a pot: the marshmallows, condensed milk and sugar. Beat the mixture until it loses its shine and becomes very thick (this should take about 10 minutes). Put in a bowl: chopped nuts, butter, vanilla and chocolate chips. Remove the fudge from the heat and leave to cool for 5 minutes. A soft ball of fudge should form.Īlternatively, check with a sugar thermometer if you have one (the fudge should be approximately 112-115☌). Your two ingredients are white chocolate and vanilla frosting. This vanilla fudge is a super delicious and creamy, easy-to-make treat.
Take care while the mixture boils and during stirring as the fudge will be VERY hot! To see if it’s ready, drop a little of the mixture into a jug of ice-cold water. Just mix the contents together in a microwave and allow it to cool. We like to add a little pinch of salt to the caramel which you can do at the beginning of this step.īring to the boil then simmer for 5-8 minutes, stirring continuously and scraping the base of the pan. Place the ingredients into a large non-stick saucepan and melt over a low heat, stirring until the sugar dissolves.
Line a 20cm square cake tin with baking parchment.
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