Let it sit for a minute and then stir in the vanilla extract.įill a large bowl with ice and place the saucepan into the bowl on top of the ice. It will be noticeably thicker at this point, but still slightly runny. Do NOT stop simmering until it reaches this temperature, or it will not set. Once it reaches 235☏ or soft ball stage, remove from heat. This is important: do NOT stir the mixture! After 15 minutes, test the temperature with a thermometer. Reduce the heat and simmer it without stirring. Whisk together the milk, cream, sugar, cocoa, and butter in a saucepan. Prepare an 8×8-inch baking dish with foil and a light coating of butter or cooking spray. If you want really thick giant chunks, you’ll have to either double (triple?) the recipe, or just pour it into a smaller pan to set.īut just take a look at that gorgeous pile of deliciousness…… you’ll be wanting to try this. The pieces of fudge you will get from this recipe are pretty small, by design. I will usually leave them out overnight or for at least a few hours, just to make extra sure they’ve hit the texture I’m looking for before I pack them away. Let those pieces sit out for a while to fully set all around. Then you can (carefully) flip it over again and cut it into pieces. The dish pictured here is actually 1.5 quarts or approximately 6 by 10 inches.Īfter a short time, you’ll be able to pick the fudge up out of the pan with the foil and turn it over to allow the bottom to set. I usually use an 8 by 8 inch baking dish for this, but just happened to grab this little guy when I was photographing this batch. I like coconut oil spray.īUT – I need to stress that the pan pictured here is NOT a big 9 by 13 inch baking pan! I didn’t realize that it would look like that in the photos. I recommend lining your pan with tin foil and then greasing it with a very light layer of butter or a nonstick cooking spray. Stir in the vanilla and then put the whole pot on top of a bunch of ice cubes in a big bowl.Īfter a couple of minutes, it will be much thicker. You gotta wait until it gets to 235 (soft ball stage) before you take it off the stove. Then simmer until it hits 235 degrees Fahrenheit. Then whisk it to make sure it’s all mixed. Then mix all of it (except the vanilla) in a sauce pot.
Vanilla fudge recipe without condensed milk plus#
Just supremely smooth and decadent and perfectly chocolatey!īasic fudge stuff, plus a cocoa powder that you like.
So I’ve been experimenting with fudge recipes lately (ones withOUT condensed milk), and today I wanted to share my Chocolate Fudge.
Tips When Making This Fudge Without Condensed Milk Recipe Chocolate – your choice of dark chocolate or chocolate chips!.Main Ingredients For Fudge Without Condensed Milk Recipe However, keep in mind that evaporated milk is completely different and shouldn’t be used as a substitute. Melting the butter and chocolate in the microwave is the easiest way to create this fudge without condensed milk. But, this can also be done on a stovetop by melting and constantly stirring until combined. So, if you want to make fudge on a whim, you need to improvise with some basic ingredients that you likely already have on hand. This is where my recipe comes in handy!
However, not everyone has condensed milk in their pantry. It’s also sweetened with added sugar and is often used in traditional fudge recipes because it’s thick and sweet. It doesn’t require sweetened condensed milk as many fudge recipes do, but it’s just as delicious! What is Condensed Milk? How is the fudge made without it?Ĭondensed milk is cow’s milk from which water has been removed. If you’re looking for a fudge snack that you can easily make at home, try my fudge recipe which only requires a few basic pantry ingredients.
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