March 1, 2021

Food Gourmet

Eat Your Food

A pan full of my vanilla bean fudge.

Food Gourmet – 3-Ingredient Vanilla Bean Fudge (Vanilla Bean and White Chocolate Fudge)


A pan full of my vanilla bean fudge.

Hi Bold Bakers!

I’m going to get to the point here with my Vanilla Bean Fudge recipe — if you want a sweet fudge for a treat but want it to be softer than what you’d get with a darker chocolate, you’ve come to the right place. Because I use white chocolate in this recipe, you’re going to get a fudge like you’ve never had before because white chocolate doesn’t set as hard — it makes for some seriously nice eating, and that’s what we’re all about, isn’t it?

Plus, this recipe only calls for THREE ingredients.

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. Get all of my tips down below.

What Is Vanilla Bean Fudge?

Vanilla Bean Fudge is a softer fudge that’s made with white chocolate. 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.

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.

A close up of my vanilla bean fudge recipe.

What You Need To Make My Vanilla Bean Fudge Recipe

  • Whisk
  • Saucepan
  • Stovetop
  • Measuring Spoons

How To Make Vanilla Bean Fudge

Could 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.):

  1. Butter and line your square baking dish with parchment paper. Set aside.

  2. Place a medium saucepan over low heat. Add in the white chocolate, condensed milk, and vanilla paste. Melt. Continuously stir as it melts. Don’t burn it!

  3. Once melted, pour the mixture into the prepared baking dish. (Bang on the countertop to smooth the surface and release any bubbles). Then, let it cool down completely before placing it in the fridge for about 3 hours to set.

  4. Once firm, cut into small squares and enjoy.

My vanilla fudge in a baking tin — even though there's no baking, just melting.

Storing Vanilla Bean Fudge

Luckily, this will store longer than it’ll take for you to eat it all. Store the fudge in an airtight container at room temperature for up to 10 days.

Gemma’s Pro Chef Tips For Making Vanilla Bean Fudge

  • Please don’t use ‘Candy Melts’. Candy melts are not chocolate but more of a ‘chocolate flavored’ substance. It’s generally poor quality and will not make a delicious, good quality fudge.
  • If you are looking for vanilla bean paste then this is a good one.
  • 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.
  • The type of white chocolate is important in this recipe. I like to use Callebaut as it is of great quality.
  • When choosing chocolate buy bars over chips. Chips have additives and stabilizers added to them and are best not to be melted. Bars are much better for this type of recipe. Every had trouble melting white chocolate chips? Now you know why!

A stack of white chocolate fudge, one with a bite taken out of it.

Make More Fudge!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Prep Time 20 mins

Cook Time 5 mins

Chill for 3 hrs

My 3-Ingredient Vanilla Bean Fudge recipe is made with just 4 steps and uses white chocolate for a softer fudge than you’ve ever had before.

Author: Gemma Stafford

Servings: 8 people

Ingredients

Instructions

  • Butter and line a square 8×8 inch baking dish with parchment paper. Set aside.

  • Place a medium saucepan over low heat. Add in the white chocolate, condensed milk, and vanilla paste and stir together until melted and smooth. Continuously stir as it melts, ensuring it doesn’t burn.

  • Once melted, pour the mixture into the prepared baking dish. Bang on the countertop to smooth the surface and release any bubbles. Let cool down completely before placing it in the fridge for about 3 hours to set.

  • Once firm, cut into small squares and enjoy. Store the fudge in an airtight container at room temperature for up to 10 days.

Recipe Notes

*Vanilla Bean Paste: 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

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