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vanilla fudge recipe
- Total Time: 185 minutes
- Yield: 64 squares 1x
- Diet: General
Description
This classic vanilla fudge recipe offers a creamy texture and rich, comforting aroma, perfect for family desserts or special occasions. Its easy-to-follow process ensures perfectly smooth, homemade fudge every time.
Ingredients
- 2.25 cups granulated sugar
- 0.5 cup unsalted butter, cubed (or salted butter, reduce sea salt)
- 0.5 cup whole milk (or plant-based milk)
- 0.5 teaspoon sea salt
- 1 teaspoon ground green cardamom
- 1 tablespoon alcohol-free vanilla extract
- 0.5 cup shelled pistachios, unsalted
- 1 teaspoon neutral oil, for greasing
Instructions
- Prepare Pan and Brown Butter: Lightly grease an 8×8 inch baking pan with neutral oil and line with parchment, leaving overhang. In a heavy-bottomed saucepan, melt butter over medium heat, stirring occasionally, until browned and nutty (about 5-7 minutes). Remove from heat immediately.
- Combine and Boil: Add granulated sugar, whole milk, sea salt, and ground cardamom to the browned butter. Stir gently until sugar is dissolved and the mixture is smooth. Return to medium-high heat and bring to a rolling boil, stirring occasionally. Continue to boil without stirring until a candy thermometer registers 237(F) (soft-ball stage), typically taking 8-12 minutes.
- Cool, Toast and Beat: Remove saucepan from heat. Let the fudge mixture cool undisturbed for about 15-20 minutes, or until the temperature drops to about 140(F). While cooling, toast shelled pistachios in a dry pan over medium heat for 3-5 minutes until fragrant. Roughly chop half and set aside the rest. Once cooled, add alcohol-free vanilla extract and beat vigorously with a wooden spoon or electric mixer for 5-7 minutes, until the fudge thickens, loses its glossy shine, and becomes noticeably paler and denser. Stir in the chopped pistachios.
- Pour and Spread: Quickly pour the beaten fudge into your prepared 8×8 inch pan. Spread evenly using an offset spatula or the back of a spoon, gently pressing to compact the mixture.
- Set and Cut: Allow the fudge to cool completely at room temperature for at least 2 hours, or chill in the refrigerator for 1 hour to set firmly. Once set, lift the fudge out using the parchment paper overhang. Cut into uniform 1-inch squares using a sharp, warm knife. Garnish with the reserved whole toasted pistachios.
Notes
To speed up setting time, chill the pan in the refrigerator for one hour instead of cooling at room temperature. Using a stand mixer with a paddle attachment for beating can save arm strength. For a richer flavor, you could use brown sugar for a portion of the granulated sugar. You can also experiment with other toasted nuts like pecans or walnuts. For a simple upgrade, try adding a sprinkle of flaky sea salt on top before the fudge sets completely. Look for fresh, fragrant ground green cardamom and high-quality shelled pistachios for the best results.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop, Boiling, Setting
- Cuisine: American
Nutrition
- Serving Size: 1 square (2.5 cm)
- Calories: 90 calories
- Sugar: 12 g
- Sodium: 20 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 12 mg