Well-Seasoned Cookbook

flavorful recipes perfected over time

Vanilla Fudge

Ingredients:

2 1/2 cups sugar

1/2 cups margarine or butter

5 oz can (2/3 cup) evaporated milk

7 oz jar (2 cups) marshmallow creme

8 oz almond bark, coarsely chopped

3/4 cup chopped walnuts

1 tsp. vanilla

Directions:

Line 9 inch square or 9x13 inch pan with foil so that foil extends over sides of pan; butter foil. In large saucepan, combine sugar, margarine and milk. Bring to a boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly. Remove from heat. Add marshmallow creme and almond bark; blend until smooth. Stir in walnuts and vanilla. Pour into prepared pan. Cool to room temperature. Score fudge into 36 or 48 squares. Refrigerate until firm. Remove fudge from pan by lifting foil; remove foil from fudge. Using large knife, cut through scored lines. Store in refrigerator. Makes about 2 1/2 pounds.

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Variations:

Peanut Butter Fudge: Decrease almond bark to 6 oz. Add 1/2 cup peanut butter with marshmallow creme and almond bark. Substitute 3/4 cup chopped dry roasted peanuts for walnuts.

Peppermint Candy Fudge: Omit walnuts and vanilla. Substitute 1/2 cup finely crushed peppermint candy for nuts and add desired amount of red food coloring.