VANILLA FUDGE
Vanilla Fudge is rich, indulgent and absolutely amazing! This is going to such a nice addition to your holiday sweet treats.
Provided by Alyssa Rivers
Categories Dessert
Time 20m
Number Of Ingredients 6
Steps:
- Line a 8x8 inch pan with parchment paper or aluminum foil and set aside. In a medium sized mixing bowl add the white chocolate chips, marshmallow cream, and vanilla.
- In a medium sized saucepan add the sugar, evaporated milk and butter. Bring to a boil on medium high heat and let it boil for 10 minutes. I kept stirring mine occasionally with a wire whisk.
- Remove from heat and pour the hot mixture over the white chocolate chips, marshmallow cream and vanilla. Stir with a spoon to incorporate. Then with an electric mixer, mix till almost set.
- Pour into your prepared 8x8 inch pan. Place into the fridge for a couple of hours to set. Cut into 2 inch squares.
Nutrition Facts : Calories 335 kcal, Carbohydrate 47 g, Protein 3 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 26 mg, Sodium 93 mg, Fiber 1 g, Sugar 46 g, ServingSize 1 serving
EASY CREAMY VANILLA FUDGE
This is really yummy fudge. It's creamy, easy and tastes great! There are lots of things you can add to this recipe!
Provided by cutegirl7
Categories Desserts Candy Recipes Fudge Recipes
Yield 20
Number Of Ingredients 5
Steps:
- Grease a 9x5 inch pan. Set aside.
- In a 3 quart saucepan, over very low heat, mix together confectioners sugar, butter, milk, vanilla, and salt until mixture is creamy.
- Pour quickly into greased 9x5 inch pan. Refrigerate until firm, then cut into squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 121.1 calories, Carbohydrate 22.6 g, Cholesterol 9.3 mg, Fat 3.5 g, Protein 0.1 g, SaturatedFat 2.2 g, Sodium 25.8 mg, Sugar 22.2 g
VANILLA FUDGE
A checkerboard of vanilla and chocolatesquares nestled in papercandy cups in contrastingcolors is a gift that's bothbeautiful and delicious.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Butter an 8-inch square baking pan; line with parchment paper, allowing a 1-inch overhang. Butter parchment paper, and set aside. Check the calibration of the candy thermometer. Put butter into a large bowl, and set over a wire rack; set aside. Put cream, sugar, corn syrup, and salt into a medium heavy saucepan.
- Cook over medium-low heat, stirring constantly, until sugar has dissolved, about 10 minutes. Raise heat to medium. Bring mixture to a boil, washing down sides of pan with a wet pastry brush to preventsugar crystals from forming. Attach warm thermometer to pan; continue to cook, without stirring, until mixture registers 238 degrees (soft-ball stage), 10 to 15 minutes.
- Immediately pour mixture into bowl with butter (do not scrape out the bottom of the pan). Attach thermometer to bowl. Let mixture cool, undisturbed, until it registers 110 degrees, about 1 1/2 hours.
- Remove thermometer. Transfer bowl to a work surface and addvanilla extract. Using a wooden spoon, begin to gently stir mixture until it thickens, lightens in color, and loses its sheen,about 6 minutes.
- Pour into prepared pan. Using a small offset spatula, quickly spread fudge to sides of pan, and smooth top. Let fudge cool in pan on a wire rack, about 1 hour. Cover with plastic, and refrigerate untilcompletely set, about 8 hours. Run a sharp knife around nonparchment sides to loosen; lift fudge out. Cut into 64 one-inch pieces.
HEAVENLY FUDGE
Make and share this Heavenly Fudge recipe from Food.com.
Provided by Tisy Adams
Categories Candy
Time 30m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Line an 8-inch square pan with foil, allowing foil to hang over edges.
- In the top of a double boiler set over simmering, not boiling, water, heat chocolate, stirring frequently, until melted.
- Remove from heat; cool slightly.
- In a large mixing bowl, using an electric mixer set on medium speed, beat cream cheese until smooth.
- Add vanilla and salt.
- Gradually add confectioners' sugar, beating until smooth.
- Add the melted chocolate to the cream cheese mixture, beating until combined.
- Spread mixture in prepared pan; smooth top.
- Chill until firm, about 1 hour.
- To remove fudge from pan, lift up edges of foil and invert fudge onto a cutting board; carefully peel off foil.
- Cut fudge into squares; store in refrigerator until ready to use.
- Note: This fudge can be wrapped tightly in plastic wrap and frozen for up to 1 year.
Nutrition Facts : Calories 220.4, Fat 11.2, SaturatedFat 7, Cholesterol 23.4, Sodium 83.1, Carbohydrate 30.9, Fiber 1.2, Sugar 27.9, Protein 2.5
VANILLA FUDGE
Enjoy this delicious Vanilla Fudge during the holidays or year-round. A little bit of this Vanilla Fudge goes a long way with big white chocolate flavor.
Provided by My Food and Family
Categories Recipes
Time 2h15m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave half the chocolate, 6 Tbsp. butter, water and vanilla in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add dry pudding mix; stir 2 min.
- Add sugar, about 3/4 cup at a time, stirring after each addition until well blended. Pour into prepared pan; press with back of spatula to form even layer in pan.
- Microwave remaining chocolate and butter in medium microwaveable bowl 1-1/2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Spread over fudge layer in pan. Refrigerate 2 hours or until firm.
Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 105 mg, Carbohydrate 23 g, Fiber 0 g, Sugar 21 g, Protein 1 g
CINNAMON GRAHAM VANILLA FUDGE
I love this recipe. I hope you like it too.
Provided by Kalina Pritchett
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 1h17m
Yield 40
Number Of Ingredients 7
Steps:
- Line a 9-inch baking pan with aluminum foil, leaving an overhang on both sides. Grease aluminum foil with cooking spray.
- Combine cinnamon bun frosting, white baking chips, and butter in a large microwave-safe bowl. Cook on high in the microwave for 2 minutes. Stir until chips are completely melted and smooth.
- Stir in vanilla extract and salt into the frosting mixture. Fold in graham crackers. Spread mixture evenly in the prepared baking pan.
- Chill until firm, about 1 hour. Remove from pan by lifting edges of aluminum foil; cut into squares.
Nutrition Facts : Calories 117.8 calories, Carbohydrate 15.3 g, Cholesterol 3.4 mg, Fat 5.9 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 2.7 g, Sodium 68.5 mg, Sugar 13.4 g
VANILLA HEAVEN FUDGE
This recipe is based on a recipe that I found in the January 1, 2007 issue of First magazine. The article claims that this insanely good confection is good for breast health! Tastes divine and good for you, too? Where can you go wrong? Cooking time includes chilling time in the fridge.
Provided by Queen of Everything
Categories Candy
Time 1h15m
Yield 117 1
Number Of Ingredients 5
Steps:
- Combine all ingredients in a large saucepan.
- Heat over medium low heat, stirring often until the mixture is creamy.
- Pour into a greased 9"x13" pan.
- Refrigerate until firm.
Nutrition Facts : Calories 40.9, Fat 1.2, SaturatedFat 0.8, Cholesterol 3.2, Sodium 10.2, Carbohydrate 7.7, Sugar 7.5
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