If you want all the pieces to be perfectly squared off, use a square baking dish with straight walls and edges.This will make it so much easier to remove the fudge from the pan. Line your entire baking dish with parchment paper, covering as much as you can.Add 1/4-⅓ cup more baking chips for firm fudge and take away the same amount if you are looking for a softer fudge. The hardness of the fudge depends on how many baking chips you use.If you do you will want to use just over a pound (16 ounces) of chocolate that is broken into pieces for melting. If you are using pure chocolate you may want to add a few ounces more since it won’t set up quite as hard. I used a clear Mexican vanilla to keep a brighter, white color for the fudge but any kind of natural vanilla will work great.įor this vanilla fudge recipe we use white baking chips, which are not technically made from pure chocolate. Not the cheap, imitation vanilla flavoring. Vanilla – Use a really good, high-quality vanilla extract for the best taste.We used the 14-ounce “Eagle Brand” sweetened condensed milk for this recipe. Sweetened Condensed Milk – Not to be confused with evaporated milk.Since the bag sizes seem to always be changing, it is best to measure out the chocolate chips rather than pouring the whole bag in directly. Chocolate Baking Chips – We used Ghirardelli white chocolate baking chips for this recipe and they were perfect.Make vanilla fudge in minutes that is perfect for Christmas, Valentine’s Day, Easter, or just as a fun, quick treat! Ingredients in Vanilla Fudge
You will get perfect fudge every time just by using a few simple ingredients and a microwave. This is the easiest vanilla fudge recipe ever! You don’t have to stress about getting the perfect “soft ball stage” and no candy thermometer is needed. Frequently Asked Questions about Vanilla Fudge.
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