![]() ![]() Use a candy thermometer to ensure that the fudge reaches the correct temperature.Use a heavy-bottomed saucepan to prevent the fudge from burning or sticking to the pan.When you’re ready to eat it, thaw it in the refrigerator overnight or at room temperature. Wrap the pieces in wax paper and seal them in a freezer bag or airtight container. Be aware that refrigerating can sometimes change the texture, making it firmer.įreezer – If you want to store fudge for several months, freezing is an effective option. Refrigerate – For longer storage, put the airtight container in the refrigerator. Choose a cool, dry place away from direct sunlight. Room Temperature – Fudge can be stored at room temperature for 1-2 weeks. Leave it to cool before cutting into small squares. Pour the fudge mixture into the buttered pan to set. Leave it to sit for 5 minutes then stir with a wooden spoon until it thickens in the pot.ĥ. When it reaches temperature, remove it from the heat.Ĥ. Bring to a boil until it reaches 114 degrees Celsius. Combine sugar, cocoa, milk, and butter in a medium saucepan over medium-low heat, stirring continuously until the sugar dissolves and the butter is melted.ģ. Prepare a pan with butter and place to the side.Ģ. The full ingredient list and printable recipe are at the bottom of this post!ġ. How to Make Grandma’s Old-Fashioned Fudge Wooden spoon – When making fudge, use a wooden spoon instead of a metal one as wood doesn’t conduct heat. But if you don’t have one, you can still check if the fudge is ready by dropping a small amount of the mixture into a glass of cold water. It helps you know exactly when the fudge is ready. Leftovers may be kept in the covered container and frozen.Saucepan – A heavy, straight-sided saucepan made of aluminium or stainless steel is best for use.Ĭandy thermometer – If you want to make fudge, it’s a good idea to use a tool called a candy thermometer. Note that this ice cream should not get rock hard unless your freezer is very cold, and thus shouldn't need to sit at room temperature long, if at all, to scoop. Replace cover and freeze for an additional 3+ hours or until fully frozen. Make sure to take the knife or chopstick all the way to the bottom of the container. You don't want to stir it in or you won't really have swirls. Using a knife or chopstick, swirl the hot fudge into the ice cream in figure 8 motions. Once partially frozen, remove from freezer and pour thick long ribbons of fudge over the ice cream, about ½ inch apart. The goal is to have partially frozen ice cream so that you can swirl in the fudge without making chocolate ice cream, yet not have the ice cream be so hard that it is impossible to swirl in. For this flavor I like to use a wide container versus a deep container to make swirling in the hot fudge easier later on.įreeze for at least 2-3 hours. Pour mixture into a 2-quart freezer-safe container and cover. ![]() Once you have whipped cream, pour the sweetened condensed milk over the top and gently fold it into whipped cream. Using a cold bowl/whisk/cream will help your cream whip faster. Place cream and vanilla into large bowl or bowl of stand mixer and whisk or mix until stiff peaks form. It's so good I may or may not have eaten several spoonfuls of it while waiting for the ice cream to freeze up. I've already posted the hot fudge sauce recipe - just follow the link to get it. While you could totally use pre-made hot fudge sauce in this homemade vanilla fudge swirl ice cream recipe, I wanted to make mine from scratch to be special for a birthday. Since I already knew I wanted to use the delicious vanilla ice cream from last time as the base, I just needed to come up with a delish hot fudge sauce and decide how to incorporate it. The perfect match in the cake and ice cream realm, right? So, I pondered an ice cream that would go well with marble cake and immediately thought of a vanilla fudge swirl ice cream. Savvy's birthday and he requested a marble cake with ice cream. While he has a boring ice cream personality and is quite content to eat plain vanilla ice cream all the time, I like various ice cream flavors now and then.īack in December, it was Mr. Savvy's favorite ice cream ever, store-bought or homemade. If you didn't read the original post, it was quickly declared Mr. Last year I came across a super delicious 3-ingredient ice cream recipe that required no ice cream maker. ![]()
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