![]() ![]() Substitute white almond bark for the white chocolate chips, chopping it up into small pieces so it melts faster. Chocolate: Instead of white chocolate chips, you can make this recipe with semi-sweet chocolate chips or dark chocolate chips.Toast your nuts or use 2 cups of Candied Cinnamon Pecans to take this fudge to the next level. Nuts: Leave out the walnuts for a nut-free fudge, or try pecans, peanuts, or hazelnuts.VARIATIONS SEE’S VANILLA WALNUT FUDGE (COPYCAT) ![]() Just thaw for 24 hours in the refrigerator before your event for a fancy, easy dessert that no one will know you didn’t make that day! Fudge is a great make ahead recipe to keep on hand for last minute treats. Once your See’s Vanilla Walnut Fudge is set, it can be stored in the refrigerator for a few weeks or in the freezer for a few months. The perfect bite of fudge is pillowy and creamy with a firm crust, and you won’t get that with the freezer. You might be tempted to speed up the process by placing the fudge in the freezer, but don’t give in! Freezing fudge before its set will make the texture hard and solid. The hardest part about making See’s Vanilla Walnut Fudge is waiting at least 4 hours for it to set in the refrigerator. MORE EASY CHRISTMAS FUDGE RECIPES Chocolate Walnut Fudge Easy Chocolate Fudge Peanut Butter Fudge Rocky Road Fudge Evaporated milk is much easier to make fudge with than heavy cream, plus it has a long shelf life… aka vanilla fudge whenever you are craving it! Instead of heavy whipping cream, this easy copycat recipe for See’s Vanilla Walnut Fudge uses evaporated milk. See’s Vanilla Walnut Fudge is made with just a few ingredients that cost less combined than half of a box of fudge. Perfect for gifting or enjoying all to yourself! The only thing better than unwrapping a box of decadent See’s Fudge during the holidays, is making a big batch of the creamy, vanilla candy at home! This easy copycat recipe can be made year-round, no need for it to go on sale or fight the holiday crowds at the mall. Whether it’s for a friend, a teacher, or a date, let people know you care with homemade Candy Recipes, especially rich creamy Chocolate Walnut Fudge and Peanut Butter Fudge! Thaw before serving.See’s Vanilla Walnut Fudge is the best creamy vanilla fudge recipe for the holidays! Skip the mall and make this easy, spot-on copycat See’s fudge instead. It can be stored at room temperature for up to 2 weeks, or frozen for up to 3 months. Store the fudge in airtight containers (or wrap the pieces individually) to prevent it from drying out.Remove the cooled fudge from the pan and cut into 1-inch squares. Allow to set at room temperature until cool, 45 minutes to 1 hour. Pour the mixture into the prepared pan and smooth into one layer.(You can also do this by hand in a large bowl with a wooden spoon it will take 4 to 6 minutes.) It should hold its shape when dropped from the paddle into the bowl. Beat the mixture on medium speed until it has lightened slightly in color and has lost some of its sheen (it will look more matte).Remove the thermometer and attach the bowl to an electric mixer fitted with the paddle attachment. Allow the mixture to cool, undisturbed (absolutely no stirring!) until it reads 120° F on the thermometer.Attach the candy thermometer to the bowl, making sure the base of the thermometer is as submerged as possible in the mixture. Pour the mixture into the buttered mixer bowl.Once you've reached the proper temperature, carefully fish out the vanilla bean with a pair of tongs or a fork and discard it. Stirring prevents the mixture from scorching on the base of the pan during cooking. Cook, stirring frequently, until the temperature reads 235° F on the thermometer.Once the mixture is smooth, turn the heat up to medium-high and bring to a boil, stirring frequently. Cook over medium low heat, stirring constantly to help the sugar dissolve. Clip a candy thermometer to the side of the pot. In a medium pot, combine the sugar, corn syrup, salt, cream, and vanilla bean (be sure to use a pot that is large enough to allow the mixture to vigorously bubble without bubbling over).Butter the inside of an electric mixer bowl with the remaining butter. Butter the top of the parchment with 1 tablespoon of butter. Line the pan with parchment paper (I cut the paper at the corners so that they fit flush to the pan). Grease an 8- by 8-inch pan lightly with nonstick spray. ![]()
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