vanilla fudge

Makes one 9-inch square slab

A vanilla bean cooked with the batch gives this fudge an ethereal vanilla fragrance, with the added bonus of tiny black vanilla seeds throughout the fudge. It is like perfect vanilla ice cream transformed into candy.

Ingredients

  • 2 lb (4 cups) sugar
  • 6 oz (1/2 cup) light corn syrup
  • 4 oz (1/2 cup) heavy cream
  • 8 oz (1 cup) milk
  • 1 teaspoon kosher salt
  • 1 vanilla bean or 1 1/2 teaspoons vanilla paste

Directions

  1. Combine the sugar, corn syrup, cream, milk, and salt in a 4-quart saucepan. Split the vanilla bean lengthwise and scrape the seeds out of the pod. Place the seeds and pod in the milk mixture. Cook over moderate heat to 236°F, stirring constantly.
  2. Pour the mixture into a 9 × 13–inch baking pan, or other pan that will allow it to spread to create a thin layer. Remove the vanilla pod using a fork, and leave undisturbed to cool at room temperature for 20 minutes.
  3. Scrape the mixture into a large mixing bowl or into the bowl of a mixer fitted with a paddle attachment. Mix on medium speed, or by hand using a wooden spoon.
  4. Stop mixing when the fudge begins to lose its shine and thickens slightly. If using a mixer, it will require approximately 3 minutes of mixing. If mixing by hand, it will require approximately 6 minutes.
  5. Butter a 9-inch square baking pan, pour in the mixture, and spread evenly with an offset palette knife.
  6. Allow the fudge to crystallize for 1 hour or longer at room temperature.
  7. Cut into the desired size pieces and serve.
  8. Fudge should be stored tightly covered at room temperature. It can be refrigerated, tightly sealed, for longer storage, or frozen for maximum life.

VARIATIONS

ESPRESSO FUDGE

Omit the vanilla bean, dissolve 1 tablepoons instant coffee in 2 teaspoons vanilla extract in a small bowl. Add these to the fudge when beginning to stir the batch to crystallize.

GINGERBREAD FUDGE

Omit the vanilla bean. Add 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon grated nutmeg, and 1/8 teaspoon ground cloves to the batch before cooking. Add 1/4 cup finely chopped crystallized ginger to the fudge during stirring.

 

CIA FOODIES

Vanilla Fudge

vanilla fudge
Makes one 9-inch square slab A vanilla bean cooked with the batch gives this fudge an ethereal vanilla fragrance, with the added bonus of tiny black vanilla seeds throughout the fudge. It is like perfect vanilla ice cream transformed into candy.  

Ingredients

  • 2 lb (4 cups) sugar
  • 6 oz (1/2 cup) light corn syrup
  • 4 oz (1/2 cup) heavy cream
  • 8 oz (1 cup) milk
  • 1 teaspoon kosher salt
  • 1 vanilla bean or 1 1/2 teaspoons vanilla paste

Directions

  1. Combine the sugar, corn syrup, cream, milk, and salt in a 4-quart saucepan. Split the vanilla bean lengthwise and scrape the seeds out of the pod. Place the seeds and pod in the milk mixture. Cook over moderate heat to 236°F, stirring constantly.
  2. Pour the mixture into a 9 × 13–inch baking pan, or other pan that will allow it to spread to create a thin layer. Remove the vanilla pod using a fork, and leave undisturbed to cool at room temperature for 20 minutes.
  3. Scrape the mixture into a large mixing bowl or into the bowl of a mixer fitted with a paddle attachment. Mix on medium speed, or by hand using a wooden spoon.
  4. Stop mixing when the fudge begins to lose its shine and thickens slightly. If using a mixer, it will require approximately 3 minutes of mixing. If mixing by hand, it will require approximately 6 minutes.
  5. Butter a 9-inch square baking pan, pour in the mixture, and spread evenly with an offset palette knife.
  6. Allow the fudge to crystallize for 1 hour or longer at room temperature.
  7. Cut into the desired size pieces and serve.
  8. Fudge should be stored tightly covered at room temperature. It can be refrigerated, tightly sealed, for longer storage, or frozen for maximum life.
VARIATIONS ESPRESSO FUDGE Omit the vanilla bean, dissolve 1 tablepoons instant coffee in 2 teaspoons vanilla extract in a small bowl. Add these to the fudge when beginning to stir the batch to crystallize. GINGERBREAD FUDGE Omit the vanilla bean. Add 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon grated nutmeg, and 1/8 teaspoon ground cloves to the batch before cooking. Add 1/4 cup finely chopped crystallized ginger to the fudge during stirring.

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