Vanilla marshmallow fudge recipe upgrade#

After furiously writing it all down, we procured the ingredients and began to make the fudge. They listed off the ingredients and steps for making the fudge. Since I had only been a watcher and pretzel dipper, I called my parents for help. Right after Jason and I married, I wanted to continue my family’s tradition of making fudge for others but I couldn’t remember the recipe. Making fudge, watching White Christmas, and making cookies for Santa are among my favorite holiday traditions. When we were old enough, they let my sisters and me dip the pretzels in chocolate and sprinkle them with red and green sprinkles. One stirred while the other kept an eye on the candy thermometer. I loved watching my parents work together in the kitchen to make the fudge. These treats filled plates adorned with red and green plastic wrap and fresh bows on top. They whipped up the creamiest traditional fudge and dipped pretzels into white and milk chocolate. Growing up, my parents always made dessert plates for our teachers at Christmas. Made with six ingredients, this holiday classic recipe for fudge comes together in just 30 minutes.

Vanilla marshmallow fudge recipe upgrade#

You want to make sure it is cooled all the way through.Fluffy, fudgy, and decadently dairy-free, the classic Fantasy Fudge recipe gets a dairy-free upgrade in this version of dairy-free fudge. Once you have smoothed it into a pan, chill in the refrigerator for about 3-4 hours. I wouldn’t go much larger than that though. I opted for a 7×9 because I wanted mine nice and thick. But if you want to cut the whole thing at once, use parchment paper to pull it out and cut it into those perfect little squares.Īs for pan size, that depends on how deep you want the homemade fudge to be. Growing up, We just left it in there and cut each piece as we wanted it. Truth be told, there’s no rule saying that you have to be able to pull it out of the container to cut it. I find it best to line it with parchment paper with enough extra to come up the sides so you can pull it out a little easier. To chill your marshmallow fluff fudge, you’ll need to pour it into a prepared baking pan. Not only do they get every little scrap, but they are one piece so the top doesn’t pull off.Īre you tired of stirring? Yeah I was too.Īfter all of your marshmallow fluff is mixed in, it’s time to add the nuts (if you want them) and chill! Chilling your fudge These silicone spatulas (paid link) are perfect for all of this. So wait until the temperature has come down some.Īfter the chocolate is completely smooth, scrape in the marshmallow fluff. You don’t want to add the vanilla to the extremely hot chocolate. When you are almost done with the chocolate, or after all the chocolate is melted in, add the vanilla. Melt completely and continue to add more chunks. Once you’ve reached temperature and removed it from the heat, begin to pour in the chocolate chunks a few at a time. Melting in the chocolate and marshmallow fluff This is a great article to read if you want to know more about the candy making temperatures. Too much heat and your fudge will be dense and grainy.

You do not want it to get too hot! Heating sugar to varying degrees has very different effects on how it behaves. When the sugar hits 234F, remove it from the heat immediately. When it begins to boil, use a candy thermometer or a hand held instant read (paid link) to monitor the temperature (personally, I prefer the instant read because we use it for a lot more than just candy). Once the sugar is melted, turn the heat up to medium/medium high. (I didn’t have packaged half and half so I just made mine from whole milk and cream). One of the keys is to not have the heat up higher than necessary on ANY of these steps!Īfter the butter is melted, add your half and half. Start melting the butter on medium/low heat.