Easy vanilla fudge recipe karo syrup
![easy vanilla fudge recipe karo syrup easy vanilla fudge recipe karo syrup](https://i.pinimg.com/736x/ee/be/e0/eebee01754240dcc1702c43e6e93cb40--vanilla-fudge-nook.jpg)
To make chocolate fudge chocolate, corn syrup, and cream (or milk) are boiled with the sugar until the soft ball stage is reached.
![easy vanilla fudge recipe karo syrup easy vanilla fudge recipe karo syrup](https://i.pinimg.com/originals/03/44/e3/0344e30a48083737cebc6dfa829f09b8.jpg)
The temperature at which this syrup is removed from the heat determines the texture of the candy (the higher the temperature the harder the candy). Other ingredients, depending on the candy, are added to the sugar and this mixture is boiled until enough of the water has evaporated so the sugar syrup has reached the desired concentration and temperature. There are many opinions as to how the name "fudge" came to be and Webster's Dictionary speculates that the name 'fudge' refers to the fact that students making the candy were doing it in order to "fudge" on dormitory rules.įudge like toffee, caramel, brittle, divinity, fondant, and pralines begins with sugar. Some believe that it began from a batch of botched caramel, hence its nickname "grained caramel". There seems to be a consensus that fudge making began on American women's college campuses during the 1890s. Makes one 8 x 8 inch (20 x 20 cm) pan of fudge. Pour into the prepared pan and let cool for several hours before cutting into squares. Beat the fudge (you can do this by hand with a wooden spoon or with an electric hand mixer) until it begins to lose its shine and is nice and creamy. Remove the thermometer and add the vanilla extract and salt. Allow the fudge to cool to lukewarm (110 degrees F) (38 - 43 degrees C). Remove from heat and drop the 2 tablespoons of butter on top of the fudge, but do not stir the butter into the fudge. (Wash down the sides of the pan with a pastry brush dipped in cold water if any granules form.) Remove lid and clamp a candy thermometer onto the side of the saucepan and, making sure it does not touch the bottom of the pan, boil the mixture gently (adjust the heat as necessary) until the temperature reaches the soft ball stage (236 degrees F) (113 degrees C). Cover the pan with a lid for about 2-3 minutes to allow the sides of the pan to wash themselves down and dissolve any sugar crystals. Over medium-low heat stir the ingredients, with a wooden spoon, until it comes to a boil.
![easy vanilla fudge recipe karo syrup easy vanilla fudge recipe karo syrup](https://i.pinimg.com/474x/e9/bd/84/e9bd846c979c67905fcd075c9a9bf96f.jpg)
In a heavy 2 1/2 - 3 quart saucepan, place the sugar, chocolate, light corn syrup, and half-and-half. Chocolate Fudge: Grease the bottom and sides of an 8 x 8 x 2 inch (20 x 20 x 5 cm) pan with about 1 tablespoon (14 grams) of room temperature unsalted butter.