However, you could just as easily use plain chocolate spread, nutella, peanut butter, or really whatever you like. To make the fudge swirls, I used Reese’s chocolate peanut butter spread. If you really can’t find it, you can use corn syrup instead. Look for Lyle’s Golden Syrup, which has green packaging. You can find it in the US in the baking section near molasses and corn syrup. It’s made from cane sugar, has a pretty golden color, and a nice rich flavor. I hadn’t used golden syrup before living in London, but now I really like it. This recipe though, has a bit of a British addition because it calls for golden syrup. I’m even more ok, because now I can make my own vanilla fudge that’s just as creamy and delicious. However, it’s been about twenty years that I’ve been hearing about this deal. As if I’ll miss out on this valuable opportunity.
#Recipe for vanilla fudge free
You know, for comparisons sake.īut the thing that makes me laugh, is every time, the employee says, “ Today, we have a deal! If you buy two pounds of fudge you get a free box of salt water taffy.” Every time they say it with an air of urgency. I always made sure to get a piece of both. As a kid I thought it was amazing that I could get some fudge for free. During opening hours an employee stands outside the shop handing out free samples of chocolate and vanilla fudge. That might not seem noteworthy, but it goes with today’s recipe. And yeah, I’m bragging a bit.Īnyway… both towns are charming, with cute main streets for shopping, and lovely beaches where I love to frolic in the ocean. As I write this, I’m sitting on the front porch enjoying a cool breeze. It’s perfect. I’ve been going to Cape May or Stone Harbor, New Jersey for at least half the summers of my life.
While maybe not the absolute best thing I’ve ever had on vacation, it reminds me of Jersey shore vacations. In that spirit, I want to share a recipe for vanilla fudge swirls (the inside is chocolate peanut butter spread – yum!). One food that I identify with beach vacations is fudge. Sometimes, a food simply has a strong tie with a place. This question is fun because it’s not only about the flavors, but often it’s also about the ambiance, the surprise of something new. It’s an even better one to ask new people thereby avoiding, “what do you do?” I like it because it’s hard to choose! You can get into a lengthy conversation about food, and travel, and happy memories. I like to ask people what is the best thing they ever ate on vacation. the candy was Vanilla Fudge!! I thought I would die waiting in that dining room for exactly this moment.
By the time it had reached that stage, his arm had nearly given out and he would muster up one last turn with an audible ‘oof’. Once the candy had cooled a bit, Dad would be called to the kitchen and he’d take the largest metal spoon we owned and began to stir and turn. So the red-headed, freckle-faced little girl waited and watched from the adjoining dining room trying her best to be patient. And every once in a while, she’d drip a tiny amount of the mixture into a bowl of cold water to see if it would roll into a ball – that meant the candy had reached the ‘soft ball’ stage and was ready for my dad to take over.Ĭandy-making was serious business and children weren’t allowed into the kitchen lest we get burned. I remember watching her stand at that stove – stirring, stirring, stirring the syrupy, amber-colored, walnut-studded candy. I remember the tiny galley kitchen with the light blue painted cabinets, white electric stove and the shiny Waring dutch oven in which she made this fudge – I’m pretty sure she still has that dutch oven. I’m not really sure where my mom got this recipe but I remember her making it every Christmas we lived in Walla Walla in the little house on Ankeny Street.
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