Vanilla Walnut Fudge Recipes

VANILLA WALNUT FUDGE

Steps:

• Butter a 9x9 square dish.
• In med saucepan, mix sugar, butter and milk.
• Bring to a boil and boil for 5 minutes, stirring constantly.
• Remove from heat and add marshmallow creme and vanilla candy coating; stir until smooth.
• Add walnuts and vanilla; mix well.
• Pour into dish.

SOUR CREAM WALNUT FUDGE

Steps:

• Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large heavy saucepan, combine the sugar, sour cream, corn syrup, salt and remaining butter. Bring to a boil over medium heat; cook until a candy thermometer reads 238° (soft-ball stage). , Remove from the heat; stir in vanilla. Let stand, without stirring, for 15 minutes. Add walnuts. With a wooden spoon, beat until thick and creamy, about 8 minutes. Pour into prepared pan. Refrigerate until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

BUTTERY WALNUT FUDGE

Steps:

• In a large heavy saucepan, combine the butter, sugars, half and half and salt.
• Bring to a boil over medium heat.
• Once the mixture is boiling good, boil for 5 minutes, stirring constantley.
• Remove from heat, stir in the vanilla and mix well.
• Stir in confectioner's sugar, then fold in walnuts.
• Spread mixture into a 8" square dish (the size of the dish is not an exact, use what ever size you desire to get the thickness you want).
• Cover with plastic wrap and cool until room temperature.
• Cut into 1 inch squares and store in airtight container in refridgerator.

EASY CREAMY VANILLA FUDGE

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.

CHOCOLATE WALNUT FUDGE

Steps:

• Butter an 8x8 inch dish.
• Place butter, chocolate chips and vanilla in a mixing bowl. Set aside.
• In a medium saucepan over medium heat, combine sugar, milk and marshmallows. Bring to a boil, stirring frequently. Reduce heat to low and cook 6 minutes more, stirring constantly. Remove from heat.
• Pour marshmallow mixture over contents of mixing bowl. Beat entire mixture until it thickens and loses its gloss. Quickly fold in nuts and pour into prepared pan. Refrigerate several hours until firm.

VANILLA NUT FUDGE

Steps:

• Line 9 x 13 pan with aluminum foil and spray with cooking spray or butter
• In a large saucepan, combine sugar, butter, and evaporated milk. Cook over medium heat until sugar is dissolved, be sure to stir occasionally to prevent burning.
• Bring to a boil and stir occasionally for 7 minutes.
• Remove from heat and stir in marshmallow creme, almond bark, and vanilla until smooth.
• Mix in nuts until combined, and then pour mixture into prepared dish. Spread with spatula until smooth.
• Refrigerate for two hours.
• Store in an airtight container in the fridge.