#Vanilla fudge recipe how to#
Do you know how to test the soft ball stage? You have reached soft ball stage when the hot fudge mixture is dropped into cold water and looks a lot like toffee (it is soft and holds together in the water without making the water milky or cloudy). The fudge is still a bit runny and if poured into water to test the soft ball stage the water will immediately become milky or cloudy. The picture above is not quite there yet. Typically, you will know you are getting close when the fudge mixture reduces to half of the amount. Tip 3: Knowing when the fudge is ready will make the difference in making fudge or making toffee. This step is very important because if you don't mix it together well, some of the sugar and condense milk may sink to the bottom of the pot and burn when you start to heat up the mixture. Once you add the milk and sugar to the saucepan, mix together well until all the sugar dissolves. Did you know that regular American brown sugar is just granulated sugar with molasses added to it? Click here to learn more. If you live outside of Guyana, I highly recommend Demerara sugar, turbinado sugar or light brown sugar as a last resort. Tip 1: To make the fudge, first add the evaporate milk, condensed milk, water and brown sugar to a large saucepan. So do you want to stop making toffee or you're just going to keep eye balling it? Your grandmother didn't use a candy thermometer but even the most skilled candy makers use thermometers. A candy thermometer (these are cheap and worth the investment).Use one large enough that when the fudge starts boiling it won't spill out or over! But the fact still remains that I MADE FUDGE! And I've been perfecting fudge making ever since! Tools you will need for Perfect Vanilla Fudge Every Time Now I must say that fudge was not as soft and "melty" as my aunt's, but hey she's been doing this for many, many years. Fudge that my husband said tasted like the kind he got in the school yard when he was in primary school. I made fudge, me, toffee girl! I made delicious fudge.
After all, I couldn't share this recipe and not actually know if I could make fudge just by following this recipe. When I got home from that Georgia trip, I immediately tried making vanilla fudge on my own. This was where I failed every time, when is it soft ball? Can I eyeball it and get it right? Now here's the thing, I have tried countless times to make fudge from a recipe before my aunt taught me and couldn't figure out when the fudge was done, or when it got to a "soft ball." So I made toffee and caramel and most recently made English toffee as I decided to add salt at the end.
But she checked and tested the fudge in water just for my satisfaction. She has made this fudge so often she knew exactly when it was ready, without checking the thermometer. While teaching me to make fudge my aunt shared little stories of how she and her colleagues made fudge to sell to little school children every day, when she lived in Guyana.
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