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 quick & easy 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.