#Crumbly vanilla fudge recipe no gluten free#

It is prone to dry out in the fridge so it’s best to keep it at room temperature. Pack the fudge into an airtight container and enjoy within 2 weeks! It will store well at room temperature in an airtight container. Once it’s completely cool you can pull it out and snap it into squares.Cover the tray with a clean tea towel and let it set at room temperature for a few hours.Scrape the mixture into a small baking tray lined with baking parchment (did you know we sell compostable baking paper?), level it out and score/cut it into 32 squares using a blunt knife or the edge of a spatula.You should notice the mixture change from glossy and smooth to thick and grainy. Take the pot off the heat, add the vanilla then beat with a whisk for around 8 minutes or until the sugars start to crystallise.

Stir frequently and let it bubble and thicken for 20 minutes or until it reaches 115C. Bring the mixture up to a bubbling boil.

Melt them together over a medium-high heat, stirring regularly with a wooden spoon.

Put all the ingredients except the vanilla into a heavy bottomed pot.

a large pinch of Achill Island sea salt flakes.

250ml milk (I use oat milk but any milk will work).

300g sugar (our whole cane sugar is perfect for this recipe, otherwise use an even mix of soft brown and white sugar).

Do you make homemade Christmas gifts? I’d love to hear about them in the comments.

#Crumbly vanilla fudge recipe no gluten free#

A jar of fudge is definitely going in all my homemade Christmas hampers to friends this year. 1 can (14oz) Eagle Brand Sweetened Condensed Milk 1/2 cup butter 1 tsp vanilla 1 cup gluten free baking flour 1/2 cup coconut sugar or granulated sweetener. This recipe works just as well with dairy/dairy-free ingredients so you do you.

Our new Natruli butter blocks make it easy to recreate a dairy free version. I’ve been experimenting in the kitchen and I’m really happy with this recipe. It should crumble and be short and snappy rather than chewy and stretchy. To me, fudge should hold together in blocks, but when you bite into it, it should have a buttery, sweet flavour and a slightly grainy, melt-in-the-mouth texture. Place: In a medium bowl place the white chocolate chips, marshmallow cream and vanilla and set aside. It’s usually too close to caramel or toffee, too chewy or sticky. Prep: Line a 8×8 pan with parchment paper or aluminum foil set aside. Every shop-bought fudge I’ve ever purchased has never lived up to that memory. I have a childhood memory of the best homemade fudge.