I’m sure by now that you have noticed a theme with my holiday baking. . .easy. I like to make holiday recipes that are easy. While I actually enjoy spending time in the kitchen, I enjoy spending time with my family more. So, when it comes to holiday baking, I want to minimize the time spent in the kitchen so that I can fully enjoy time with loved ones.
Hence all of the “quick” and “easy” recipes that I have been posting lately! I want all of you to be able to spend as much time as possible with your friends and family. This fudge allows you to do just that. This vanilla fudge is actually the base of my peanut butter fudge that I posted a few weeks ago. It’s super versatile and can be “fancied up” with your choice of sprinkles or candies.
A few notes: Be sure to line the pan with foil. . .it will stick! Make sure to stir the mixture continually while it’s boiling. . .you don’t want brown flecks in your white fudge! Make this. . .if you have never made fudge before, this is your time to start!
Yield: 48 pieces
- 2 1/2 C sugar
- 1/2 C butter
- 2/3 C evaporated milk (non-fat or regular)
- 1 (7 oz.) jar marshmallow creme
- 8 0z. vanilla candy coating/almond bark
- 1 1/2 tsp vanilla
- sprinkles or candies, optional
- Line a 9 x 13 inch baking dish with aluminum foil and grease with butter.
- In a large saucepan, combine sugar, butter, and evaporated milk. Cook over medium heat until sugar is dissolved. Stir occasionally to prevent scorching.
- Stirring constantly, bring to a full boil and boil for 7 minutes.
- Remove from heat and stir in marshmallow creme and candy coating until melted and smooth. Stir in vanilla extract until well-combined.
- Pour fudge into prepared baking dish. Spread with a spatula to smooth top. Sprinkle with candies or sprinkles. Lightly press into the fudge.
- Refrigerate for at least two hours or until cool and set. Cut into pieces.
- Store in an airtight container in the refrigerator for up to two weeks.
This recipe is linked with Weekend Potluck.