Vanilla Heaven Fudge Food

VANILLA FUDGE

Steps:

• Line a 8x8 inch pan with parchment paper or aluminum foil and set aside. In a medium sized mixing bowl add the white chocolate chips, marshmallow cream, and vanilla.
• In a medium sized saucepan add the sugar, evaporated milk and butter. Bring to a boil on medium high heat and let it boil for 10 minutes. I kept stirring mine occasionally with a wire whisk.
• Remove from heat and pour the hot mixture over the white chocolate chips, marshmallow cream and vanilla. Stir with a spoon to incorporate. Then with an electric mixer, mix till almost set.
• Pour into your prepared 8x8 inch pan. Place into the fridge for a couple of hours to set. Cut into 2 inch squares.

HEAVENLY FUDGE

Steps:

• Line an 8-inch square pan with foil, allowing foil to hang over edges.
• In the top of a double boiler set over simmering, not boiling, water, heat chocolate, stirring frequently, until melted.
• Remove from heat; cool slightly.
• In a large mixing bowl, using an electric mixer set on medium speed, beat cream cheese until smooth.
• Add vanilla and salt.
• Gradually add confectioners' sugar, beating until smooth.
• Add the melted chocolate to the cream cheese mixture, beating until combined.
• Spread mixture in prepared pan; smooth top.
• Chill until firm, about 1 hour.
• To remove fudge from pan, lift up edges of foil and invert fudge onto a cutting board; carefully peel off foil.
• Cut fudge into squares; store in refrigerator until ready to use.
• Note: This fudge can be wrapped tightly in plastic wrap and frozen for up to 1 year.

VANILLA FUDGE

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave half the chocolate, 6 Tbsp. butter, water and vanilla in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add dry pudding mix; stir 2 min.
• Add sugar, about 3/4 cup at a time, stirring after each addition until well blended. Pour into prepared pan; press with back of spatula to form even layer in pan.
• Microwave remaining chocolate and butter in medium microwaveable bowl 1-1/2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Spread over fudge layer in pan. Refrigerate 2 hours or until firm.

VANILLA - QUAD FUDGE

Steps:

• Line a loaf pan with parchment paper.
• In a large heavy-bottom saucepan, combine the sugar, butter, and cream. Stir until smooth, then bring to a rolling boil.
• Boil, stirring often, until mixture reaches 242F on a candy thermometer (about 7 minutes).
• Remove from the heat and stir in the white chocolate, marshmallow fluff, vanilla extract, and vanilla seeds until melted and smooth.
• Spread into the pan and let sit overnight before cutting.

VANILLA FUDGE

Steps:

• Butter sides of heavy 2 quart saucepan.
• In saucepan combine sugar, milks, and salt.
• Cook and stir over med.hi. to boiling.
• Clip on candy thermometer and cook and stir over med-low heat to 238*, soft ball stage.
• Remove from heat, add butter and vanilla, DO NOT STIR.
• Cool to 110F degrees.
• Remove thermometer.
• Beat with wooden spoon till fudge becomes thick and starts to lose it's gloss.
• Pour into a buttered 8 inch pan.
• Score into squares.
• If desired top each square with with a piece of nut.

VANILLA HEAVEN FUDGE

Steps:

• Combine all ingredients in a large saucepan.
• Heat over medium low heat, stirring often until the mixture is creamy.
• Pour into a greased 9"x13" pan.
• Refrigerate until firm.

VANILLA FUDGE

Steps:

• Butter an 8-inch square baking pan; line with parchment paper, allowing a 1-inch overhang. Butter parchment paper, and set aside. Check the calibration of the candy thermometer. Put butter into a large bowl, and set over a wire rack; set aside. Put cream, sugar, corn syrup, and salt into a medium heavy saucepan.
• Cook over medium-low heat, stirring constantly, until sugar has dissolved, about 10 minutes. Raise heat to medium. Bring mixture to a boil, washing down sides of pan with a wet pastry brush to preventsugar crystals from forming. Attach warm thermometer to pan; continue to cook, without stirring, until mixture registers 238 degrees (soft-ball stage), 10 to 15 minutes.
• Immediately pour mixture into bowl with butter (do not scrape out the bottom of the pan). Attach thermometer to bowl. Let mixture cool, undisturbed, until it registers 110 degrees, about 1 1/2 hours.
• Remove thermometer. Transfer bowl to a work surface and addvanilla extract. Using a wooden spoon, begin to gently stir mixture until it thickens, lightens in color, and loses its sheen,about 6 minutes.
• Pour into prepared pan. Using a small offset spatula, quickly spread fudge to sides of pan, and smooth top. Let fudge cool in pan on a wire rack, about 1 hour. Cover with plastic, and refrigerate untilcompletely set, about 8 hours. Run a sharp knife around nonparchment sides to loosen; lift fudge out. Cut into 64 one-inch pieces.

HOMEMADE VANILLA FUDGE

Steps:

• Butter sides of heavy 2 quart saucepan.
• In saucepan combine sugar, milks, and salt.
• Cook and stir over med.hi to boiling.
• Clip on candy thermometer and cook and stir over medium low heat to 238°, soft ball stage.
• Remove from heat, add butter and vanilla, DO NOT STIR.
• Cool to 110°F.
• Remove thermometer.
• Beat with a wooden spoon till fudge becomes thick and starts to lose it's gloss.
• Pour into a buttered 8-inch pan.
• Score into squares.

EASY CREAMY VANILLA FUDGE

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.