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Vanilla Fudge

Source of Recipe


Unknown






List of Ingredients



• 2-1/2 cups sugar
  
• 1/2 cup butter
  
• 1 (5-oz.) can evaporated milk (2/3 cup)
  
• 1 (7-oz.) jar marshmallow creme (2 cups)
  
• 8 ounces almond bark (vanilla-flavored candy coating), cut into pieces
  
• 1 tsp vanilla extract
  
• 3/4 cup chopped walnuts
  






Instructions



1. Line a 9-inch square or 13x9-inch pan with foil so that the foil extends over sides of pan. Butter foil.
   
   
2. In large saucepan, combine sugar, butter, and evaporated milk; cook and stir over medium heat until sugar is dissolved. Bring to a full boil, stirring constantly. Boil over medium heat for 5 minutes, stirring constantly.
   
   
3. Remove saucepan from heat. Add marshmallow creme and almond bark; stir until almond bark is melted and mixture is smooth. Stir in vanilla extract and walnuts. Pour mixture into the buttered, foil-lined pan, spreading evenly. Cool for one hour or until completely cooled.
   
   
4. Score fudge into 36 squares. Refrigerate until firm, about 30 minutes. Remove fudge from pan by lifting foil; remove foil from sides of fudge. With a long knife, cut through the scored lines.
   
   (Store fudge in refrigerator.)
   
   Makes 36 squares.