Why Make This Recipe
Swedish Vanilla Fudge is a delightful treat that combines creamy sweetness with a rich vanilla flavor. It is simple to make and requires just a few ingredients, making it a perfect sweet to enjoy at home or to share with family and friends. This fudge is not only delicious but also brings a touch of Swedish tradition to your kitchen.
How to Make Swedish Vanilla Fudge
Ingredients:
- 1 cup granulated sugar
- 1 cup heavy cream
- 1/2 cup light corn syrup
- 1/4 cup unsalted butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Directions:
- Grease an 8×8-inch baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal later.
- In a heavy-bottomed saucepan, combine the sugar, heavy cream, corn syrup, butter, and salt.
- Cook over medium heat, stirring constantly, until the mixture reaches 240°F (soft-ball stage) on a candy thermometer, which should take about 10-15 minutes.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Pour the mixture into the prepared pan and let it cool to room temperature.
- Once cooled, refrigerate the fudge until it is firm, about 2 hours.
- Lift the fudge out of the pan using the parchment paper overhang and cut it into squares.
- Store the fudge in an airtight container in the refrigerator for up to two weeks.
How to Serve Swedish Vanilla Fudge
You can serve Swedish Vanilla Fudge in small squares as a delightful dessert or snack. It pairs well with coffee or tea and can be a great addition to dessert platters for gatherings. You can also wrap pieces of fudge in festive packaging for gifts or special occasions.
How to Store Swedish Vanilla Fudge
Store your Swedish Vanilla Fudge in an airtight container to keep it fresh. It can last in the refrigerator for up to two weeks. If you want to store it longer, consider freezing it in small portions. Just make sure to wrap it well to prevent freezer burn.
Tips to Make Swedish Vanilla Fudge
- Use a candy thermometer to ensure you reach the right temperature for the perfect texture.
- Stir constantly while cooking to prevent the mixture from burning.
- Let the fudge cool completely at room temperature before refrigerating to achieve the right consistency.
Variation
To add a twist to your Swedish Vanilla Fudge, consider mixing in nuts or dried fruits. Chopped walnuts or cranberries can add an extra layer of flavor and texture. You can also experiment with different extracts, such as almond or butterscotch, for varied taste profiles.
FAQs
1. Can I use evaporated milk instead of heavy cream?
While heavy cream is best for a creamy texture, you can use evaporated milk in a pinch. Just know that it may alter the final taste and texture slightly.
2. What if I don’t have a candy thermometer?
You can perform the cold water test. Take a spoonful of the mixture and drop it into a glass of cold water. If it forms a soft ball when you pinch it, it’s ready.
3. How can I tell when the fudge is firm enough?
The fudge will look set and firm to the touch after about 2 hours in the refrigerator. You can also check by cutting a small piece to see if it holds its shape.
Swedish Vanilla Fudge
Ingredients
Method
- Grease an 8×8-inch baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal.
- In a heavy-bottomed saucepan, combine the sugar, heavy cream, corn syrup, butter, and salt.
- Cook over medium heat, stirring constantly, until the mixture reaches 240°F (soft-ball stage) on a candy thermometer, about 10-15 minutes.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Pour the mixture into the prepared pan and let it cool to room temperature.
- Refrigerate the fudge until it is firm, about 2 hours.
- Lift the fudge out of the pan using the parchment paper overhang and cut it into squares.