Vanilla nut fudge recipe free#

Once it reaches a boil, stop stirring the mixture (so fudge doesnt turn gritty). Run a sharp knife around nonparchment sides to loosen lift fudge out. In a 3-quart saucepan combine both sugars and the milk and bring to a boil over medium-high heat, while stirring constantly. Cover with plastic, and refrigerate untilcompletely set, about 8 hours. Let fudge cool in pan on a wire rack, about 1 hour. Using a small offset spatula, quickly spread fudge to sides of pan, and smooth top. Using a wooden spoon, begin to gently stir mixture until it thickens, lightens in color, and loses its sheen,about 6 minutes. Transfer bowl to a work surface and addvanilla extract. Let mixture cool, undisturbed, until it registers 110 degrees, about 1 1/2 hours. Immediately pour mixture into bowl with butter (do not scrape out the bottom of the pan).Attach warm thermometer to pan continue to cook, without stirring, until mixture registers 238 degrees (soft-ball stage), 10 to 15 minutes. Transfer bowl to a work surface and addvanilla extract.

Bring mixture to a boil, washing down sides of pan with a wet pastry brush to preventsugar crystals from forming. Combine butter, sugar, and evaporated milk in a heavy bottomed saucepan. Spray a 9x13 baking dish with cooking spray.

Cook over medium-low heat, stirring constantly, until sugar has dissolved, about 10 minutes. Spread walnuts in a single layer on a baking sheet.

Put cream, sugar, corn syrup, and salt into a medium heavy saucepan. Put butter into a large bowl, and set over a wire rack set aside. Check the calibration of the candy thermometer. Bring to a boil and boil for 5 minutes, stirring constantly.

Butter an 8-inch square baking pan line with parchment paper, allowing a 1-inch overhang. In med saucepan, mix sugar, butter and milk.

You can sprinkle the top with chopped hazelnuts like I have, or alternatively unsweetened shredded coconut or chocolate would also be delicious. This fudge should last a couple of months in the freezer and is a great dessert to have on hand when a sweet tooth hits. Over low heat, bring the mixture to a rolling boil (this will take 5-10 min), stirring slowly but constantly. I like eating the fudge straight from the freezer, but you can let it sit at room temperature to slightly soften, just be sure to return it the freezer within 15 minutes as it quickly liquefies and becomes hard to handle. Place over medium-low heat, and using a rubber (heatproof) spatula, stir the ingredients till everything is combined, and the sugar has dissolved, and clip on your candy thermometer. If you don’t have hazelnuts then I think this recipe would also work well with almonds, pistachios or even sunflower seeds for those with a nut allergy. If you have hazelnut butter to use, 2/3 cup should be equivalent to one cup of whole nuts. I am absolutely obsessed with Meridian Hazelnut Butter and eat it by the spoonful for dessert every night. To keep costs down I used whole hazelnuts which I toasted in the oven and then rubbed to remove the skins, but you could use hazelnut butter instead.

Vanilla nut fudge recipe free#

This Hazelnut Fudge recipe is completely free from dairy and refined sugar, and contains just coconut oil, honey (or maple syrup), hazelnuts and vanilla extract. Cook over very low heat, constantly stirring mixture until well combined and smooth. Fudge is traditionally not the healthiest of desserts with a lot of recipes containing ingredients such as sugar, condensed milk, butter and cream, all things foods should be avoided if you are on a restrictive diet or trying to eat healthy. In a heavy 3-quart saucepan, add all ingredients except nuts. I have never been a big fan of fudge as I find it contains so much sugar that my teeth hurt from the excessive sweetness. It contains just 5 ingredients, takes less then 10 minutes of preparation (+ freezer time) and tastes sooo good. There are so many reasons to get excited about this fudge.