Recipe 1114 - Vanilla Marshmallow Fudge
Recipe 1114 - Vanilla Marshmallow Fudge
(by Shirley McNevich)
1 - 12oz. can Carnation evaporated milk
1 - 7.5oz. jar Fluff marshmallow
4 cups white sugar
2 TBSP butter (NO SUBSTITUTES)
1-2 tsp. vanilla (1 tsp. if pure vanilla, 2 tsp. if imitation vanilla)
candy thermometer
chopped nuts (optional)
Butter an 8" square fudge pan--set aside. In a saucepan over medium heat
add evaporated milk, white sugar and butter--cook and stir. Insert candy
thermometer and keep cooking/stirring until candy thermometer reaches 238
degrees. When temperature is reached, remove saucepan from heat and let
it rest for 1-2 minutes. Add the Fluff and vanilla to the fudge mixture--stir with
a spoon vigorously until smooth and creamy. Pour/scrape fudge batter into
the prepared pan. Lightly sprinkle chopped nuts on top of the fudge (if you
wish). Let the fudge cool to room temperature, then refrigerate until fudge
gets hard. Remove fudge from refrigerator and cut into squares.
Continue to:
Other Recipes:
- 1074 - Crockpot Meatball Sandwiches
- 1036 - Egg Noodle Tetrazzini
- 1107 - Homemade Turkey Broth
- 1015 - German Chocolate Chip Cake
- 1239 - Moist Coffee Chocolate Cake
- 1062 - Lemon Cheese Pie
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
Best Selling Cookbooks:
My Books
