#RECIPE FOR SEE'S VANILLA FUDGE HOW TO#

Once it starts to boil reduce the heat to medium-low and stir it occasionally to prevent the mixture from burning. Let the mixture come up to a slow boil on medium heat without stirring it, this should take from 10 to 15 minutes. Boil the mixture until it forms a soft ball or comes to 235 degrees Fahrenheit. Stir continuously in a figure 8 motion, going around the sides and down the middle. Then place the saucepan on medium heat and bring to a slow boil.

#RECIPE FOR SEE'S VANILLA FUDGE HOW TO#

How to Make Vanilla FudgeĬombine evaporated milk, condensed milk, brown sugar, and water in a large saucepan and mix together until all the sugar has melted. Vanilla extract: This enhances the overall taste with a warm vanilla flavor.Butter: Use salted room temperature butter.Water: This is used to thin out the fudge mixture.

Did you know that regular American brown sugar is just granulated sugar with molasses added to it? Click here to learn more. If you live outside of Guyana, I highly recommend Demerara sugar, turbinado sugar or light brown sugar as a last resort.

Condensed milk: This is much thicker than evaporated milk and is sweet.

Evaporated milk: This adds a creamy quality.

This recipe is made with just a few pantry staples. Just one bite and you’ll be in buttery bliss!

Indulgent: Rich and decadent, vanilla fudge is a welcome change from chocolate fudge, with a delicately sweet, warm taste.

It’s a labor love and the end result is so much better! This traditional vanilla fudge recipe involves some mixing and churning.

Traditional: We don’t use the microwave or white chocolate chips.

Easy: With just a few simple ingredients, you can have tasty Guyanese vanilla fudge bars in about an hour.

Why You’ll Love This Guyanese Vanilla Fudge Recipe

How to tell when Guyanese Vanilla Fudge is ready?.

Vanilla Fudge Recipe Substitutions & Variations.

Why You’ll Love This Guyanese Vanilla Fudge Recipe.

Let it cool, and then it is ready to be cut up into little squares for you to share!įor my version of Scottish tablet, I decided to add vanilla bean to spice things up a little bit. Then roll the pan so that the mixture spreads evenly across the bottom of the cake pan. You can scrape the mixture off the pan to get everything into the cake pan. Don't delay, or the mixture will set in the cooking pan. If it's chewy, you keep on stirring.īut if it's ready to remove from the heat, move quickly and pour the mixture into the cake pan. If it's a slightly sugared texture, it's ready to remove from the heat. If you can see the grooves from the knife in the mixture, then that's perfect!Īlso do a little taste test. Sure, it will take 20 minutes of stirring to get there, but stay resilient!Īt this point, you can spoon a teaspoon out onto some baking paper and use a knife to spread it. Your delicious mixture will start to thicken and become caramel colored. Once at a boil, turn the heat down to medium-low, but don't you stop stirring! Stirring is pretty much the most important part of this Scottish tablet. Stir them together and bring the mixture to a boil. Then on the stovetop, put a large non-stick pan on medium-high heat.Īdd the sugar, water, vanilla seeds, butter, and condensed milk. Just line it with baking paper so it's all ready for the last step. You can use a non-stick rectangular baking tin, or get creative and use some other shape. This is the pan you'll use to create the shape of the tablet at the end. Well you're in for a treat because Scottish tablet isn't too hard to make (apart from the arm workout). I have fond memories of stirring Scottish tablet as a child, and it almost seemed magical to me back then, watching it slowly turn from a light cream color to a golden caramel.

If you want to try your hand at making Scottish tablet, be warned you may get a sore arm from stirring, because it really does need careful supervision to ensure it doesn't stick to the bottom of the saucepan. So, what does it taste like? It's somewhat like a caramel sauce turned into fudge.Īnd when it's cooking it smells absolutely divine.

While traditionally it was made with sugar and cream, the modern version uses condensed milk and sugar, which is what my family recipe is based on. Scottish tablet is a Scottish confection that has a long history that was first documented in The Household Book of Lady Grisell Baillie in the 18th Century. Christmas just isn't Christmas in my family without Scottish tablet.

Recipe for see's vanilla fudge