![]() ![]() If needed, heat for 15 seconds at 70% power, let rest, then stir again. Then, remove it and stir until the white chocolate melts. Let the bowl rest in the warm microwave for 3 minutes. ![]() Start by stirring the white chocolate and sweetened condensed milk in a microwave-safe mixing bowl. You can make white chocolate fudge with macadamia nuts using the microwave. Peel off the foil, then cut the fudge into squares. When the fudge is firm, lift it out of the pan using the tin foil. To speed up this process, you can refrigerate the fudge for about 2 hours. Let the fudge rest in the pan for up to 4 hours until it firms up. Press them into the fudge to ensure they stick. Top the fudge with another ½ cup of macadamia nuts. Press down if needed to remove air pockets. Spread the fudge into an 8-inch non-stick foil-lined pan. I've listed the quantities in the recipe card below. If you use white chips with cocoa butter listed in the ingredients, you will need to add more chips to the recipe so that your fudge will firm up. We typically use chips made with palm kernel oil (Nestle Premier White Morsels) because they melt easily and the fudge firms up nicely. White chocolate chips can be made using cocoa butter or palm kernel oil. ![]() *Tips about white chocolate chips in fudge recipes: Sweetened Condensed Milk - We use sweetened condensed milk to make our easy fudge because it provides the sugar and milk that are called for in a traditional fudge recipe without the need to boil the ingredients to the perfect temperature.They melt easily and firm up beautifully in fudge recipes. They have a wonderful flavor and are available in most grocery stores. White Chocolate Chips - We have created most of our white chocolate fudge recipes using Nestle Premier White Morsels.Roasting really enhances the flavor of the nuts and the salt balances out the sweetness of the white chocolate. Macadamia Nuts - I highly recommend using roasted and salted macadamia nuts for the best-tasting fudge.Time (you can’t rush making fudge and you need to be hands on).An eight inch baking tin lined with baking parchment. ![]() Sugar thermometer or another small bowl of cold water.Large, heavy bottomed saucepan (4 liters at least).Make sure you have all of your utensils ready at hand before starting to follow this recipe for vanilla fudge. This Vanilla fudge is bad! If not consumed with care it will add inches to the waist line and it will rot teeth…Which is why I limit fudge making to Christmas and special occasions. When giving it as a gift, I wrap it as neatly as possible in parchment paper, secure it with a piece of narrow ribbon or a piece of natural twining and pop it into a small gift bag. Coming up to Christmas I always make one batch for the family and another one or two batches for friends and for people who we would like to give a little something to. This recipe makes approximately one kilogram of vanilla fudge, which is plenty because believe me a little goes a long way. When the children were younger and had birthday parties, I always made a batch then too, which went down well with both the children and the parents alike…Although the exceedingly high sugar content in the fudge probably caused children to bounce off walls once they got home. It’s not something I make often these days as I can’t justify making more than a couple of batches over the festive period and eating too much of it will definitely cause me to go up a knicker size! I love making vanilla fudge almost as much as I enjoy eating it and this recipe always goes down well at parties and special occasions. ![]()
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