4/16/2024 0 Comments Vanilla walnut fudge recipeI would try to consume this fudgy confection that was bigger than my hand, and each time, I would fail. Cut into 1″ squares.Each Easter, in addition to the milk-chocolate bunny, a nest of malted robins eggs, jelly beans and rows of peeps, the Easter bunny would leave me a ginormous fudge egg from See’s Candies called a “chocolate butter egg with pecans.” This thing was 13.5 ounces of pure chocolaty, sugary fudge and unconquerable for a child of four or five year old. Once set, pull it out by the foil and turn upside down.Allow it to sit on the counter until it is slightly cooled then place in the refrigerator for 2 hours.I like to use the larger Christmas ones because they show up better as opposed to the colored sugar. Sprinkle on whatever sprinkles you like.I use my cake decorating tools to make sure its as smooth as possible. Pour into a 9×13 baking pan lined with foil and greased with butter.Be warned… the marshmallow cream will grow slightly when added to the heat so you may want to add in half at a time. Remove from heat and add the almond bark and marshmallow cream until melted, combined, and smooth. Once the sugar is dissolved, bring to a boil and boil for 6 minutes.Continue to heat over medium-low heat until the sugar is dissolved, stirring occasionally. Once butter is melted, add in sugar and evaporated milk.In a medium saucepan over medium-low heat, melt butter.Sprinkles – I like using larger sprinkles so they show up better and you get a good chunk with each piece of fudge. Vanilla – a good quality vanilla extract always makes a big difference!.Some recipes call for replacing it with mini marshmallows, but those are coated in cornstarch which can also mess with the texture of your fudge. Marshmallow cream is going to be what gives this vanilla fudge its soft texture.
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