Vanilla Fudge
A cooked vanilla fudge recipe beaten with marshmallow cream for added fluffy creaminess.
Yield
24 servingsPrep
5 minCook
25 minReady
2 hrsLow Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
evaporated milk
one can |
|
| 2 | tablespoons |
butter
|
|
| 4 | cups |
sugar
|
|
| 7 ½ | ounces |
marshmallow cream
jarred |
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
evaporated milk
one can |
|
| 3E+1 | ml |
butter
|
|
| 946 | ml |
sugar
|
|
| 216.8 | ml/g |
marshmallow cream
jarred |
|
| 1E+1 | ml |
vanilla extract
|
|
| 237 | ml |
nuts
chopped |
|
Directions
Butter an 8 or 9 inch square pan.
In a saucepan over medium heat cook the evaporated milk, butter and sugar, stirring constantly for about 25 minutes.
Remove from heat and cool for 5 minutes.
Add marshmallow cream and vanilla.
Beat vigorously until creamy.
Pour into the prepare pan and cool for 1 hour. Then chill in the refrigerator for another hour.
Cut into squares and store in a loosely covered container.
