Fudge
Homemade fudge can melt any cold winter's day with its delectable sweetness. The chocolate mixed with marshmallow cream and walnuts is a staple during the holidays, especially, as its very nature appeals to the indulgence of the season. But there is a way to make fudge without the chocolate, and although chocolate seems to go hand in hand with fudge, vanilla fudge is a great way of letting those chocolate-haters enjoy a little delight as well.
Vanilla Fudge
Blend together 4 cups of sugar, 2 tbsp. of butter and 8 oz.of . Cook it over a stove top, letting it boil until you can take a ball of the mixture, drop it in cold water and it stays firm. The process of cooking the concoction should take about 25 minutes. After the mixture is ready, allow it to cool. Add a small jar of marshmallow fluff and a tsp. of vanilla, stirring it until it is well-blended. Have a buttered square pan ready in which to pour the mixture. Refrigerate the fudge until it becomes firm.
Vanilla Fudge with a Twist
Begin by covering with foil the bottom of a square or 9 by13 inch pan, allowing the foil to fold over the sides of the pan. Gently coat the foil with butter. Bring 2 1/2 cups of sugar, 1/2 a cup of butter and 5 oz. of evaporated milk together in a large pot. Bring the mixture to a boil, remembering to stir to keep the substance from sticking. Continue boiling for five more minutes, bringing the heat to medium. Remove the pot from the stove. Blend into the mixture an 8 oz. white chocolate bar, 3/4 of a cup of chopped pecans, 1 tsp. of vanilla, and 2 cups of marshmallow cream. Pour, once completely blended, into the greased pan. Allow the fudge to cool, then place it in the refrigerator until it has firmed. You will be able to remove the fudge from the foil after the fudge has firmed up. Keep the fudge stored in the refrigerator.
Tags: Vanilla Fudge, butter evaporated, milk, cups sugar, evaporated milk, Homemade Vanilla, Homemade Vanilla Fudge