Vanilla Nut Fudge Recipes

Steps:

• 1. Prepare 9" x 9" pan by greasing lightly with butter. I line mine with parchment paper and lightly grease it with butter.
• 2. In sauce pan combine butter, sugar, marshmallows and heavy cream. Bring to boil over medium heat stirring constantly till it comes to a boil. Continue to boil for 5 minutes stirring often.
• 3. After boiling the mixture add vanilla chips and still till they are completely melted. Stir in vanilla and nuts. Pour fudge into the 9" x 9" prepared pan. Let cool completely and cut into desired sized pieces and store in air tight container in the fridge. Take fudge out of the fridge 30 minutes before serving.
• 4. For variation in this recipe, replace vanilla with 2 tsp maple flavoring for maple fudge. You can also replace the nuts with 1/2 cup chopped and drained maraschino cherries and than you have Oprah fudge.

Steps:

• Line 9 x 13 pan with aluminum foil and spray with cooking spray or butter
• In a large saucepan, combine sugar, butter, and evaporated milk. Cook over medium heat until sugar is dissolved, be sure to stir occasionally to prevent burning.
• Bring to a boil and stir occasionally for 7 minutes.
• Remove from heat and stir in marshmallow creme, almond bark, and vanilla until smooth.
• Mix in nuts until combined, and then pour mixture into prepared dish. Spread with spatula until smooth.
• Refrigerate for two hours.
• Store in an airtight container in the fridge.

Steps:

• Grease a 9x5 inch pan. Set aside.
• In a 3 quart saucepan, over very low heat, mix together confectioners sugar, butter, milk, vanilla, and salt until mixture is creamy.
• Pour quickly into greased 9x5 inch pan. Refrigerate until firm, then cut into squares. Store in an airtight container in the refrigerator.

Steps:

• In a saucepan heat the chocolate and milk on low, stirring until it's melted. Add the sugar, corn syrup and salt and heat to the softball stage (236 degrees F).
• Add the butter and pour off into a mixer bowl to cool. Add the vanilla and beat with a paddle until it starts to lighten; then quickly add the nuts. Continue beating on low until it loses its gloss and thickens. Pour into a greased 9 by 9-inch pan and spread evenly. Let cool then cut into 1-inch cubes.

Steps:

• Line 9-inch-square baking pan with foil, extending foil over edges of pan.
• Grease foil with butter.
• Butter sides of 3-quart heavy-duty saucepan.
• Combine sugar, coconut milk and 1/2 cup butter in prepared saucepan.
• Cook over medium heat, stirring frequently, until mixture boils.
• Clip a candy thermometer to side of pan, making sure the bottom of the thermometer does not touch bottom of pan.
• Reduce heat to medium-low.
• Continue boiling at a moderate, steady rate without stirring, until thermometer registers 238° F., softball stage (about 15 minutes).
• Adjust heat as necessary to maintain a steady boil. Remove from heat.
• Stir in morsels until melted and smooth. Stir in marshmallow crème, nuts, vanilla and coconut extracts until well combined. Transfer mixture to prepared baking pan; cool for 3 to 4 hours or until firm.
• Lift from pan; remove foil.
• Cut into 48 pieces.
• Store tightly covered.

Steps:

• Bring all ingredients except vanilla and nuts to a full boil and time boiling for 4 minutes.
• Add vanilla.
• Beat with electric mixer for 10 minutes.
• Stir in nuts.
• Spread into greased 8" pan.
• Cut into squares before it cools completely.
• Store in air tight container.

Steps:

• Butter a 9x9 square dish.
• In med saucepan, mix sugar, butter and milk.
• Bring to a boil and boil for 5 minutes, stirring constantly.
• Remove from heat and add marshmallow creme and vanilla candy coating; stir until smooth.
• Add walnuts and vanilla; mix well.
• Pour into dish.