Nutrition Information Per Serving: Serving Size: 1 Square * Calories: 150 * Calories from Fat: 50 * % Daily Value: Total Fat: 6 g 9% * Saturated Fat: 3 g 15% * Cholesterol: 10 mg 3% * Sodium: 40 mg 2% * Total Carbohydrate: 23 g 8% * Dietary Fiber: 0 g 0% * Sugars: 21 g * Protein: 1 g * Vitamin A: 2% * Vitamin C: 0% * Calcium: 2% * Iron: 0% * Dietary Exchanges: 1 1/2 Fruit, 1 1/2 Fat or 1 1/2 Carbohydrate, 1 1/2 Fat Variations Christmas Fudge: Substitute 1/2 cup chopped almonds for walnuts and 1/4 teaspoon almond extract for vanilla.
With long knife, cut through scored lines. 4. Remove fudge from pan by lifting foil remove foil from sides of fudge. Refrigerate until firm, about 30 minutes. Pour into buttered foil-lined pan, spreading evenly. Add marshmallow creme and candy coating stir until candy coating is melted and mixture is smooth. Boil over medium heat for 5 minutes, stirring constantly.
HOMEMADE VANILLA FUDGE FULL
Bring to a full boil, stirring constantly. In large saucepan, combine sugar, butter and evaporated milk cook and stir over medium heat until sugar is dissolved. You can also use vanilla bean paste if you don’t want to scrape vanilla beans (because when you have long fingernails like me, it’s a little tricky sometimes).1. Line 9-inch square or 13x9-inch pan with foil so foil extends over sides of pan butter foil. I usually go for the Madagascar Bourbon, but you can choose any bean you want based on the descriptions. Since buying vanilla beans in stores is expensive (and sometimes not very fresh), I buy them online at Beanilla. For best results, let the fudge sit at least 4 hours or overnight before cutting. You do need to make sure you boil the sugar mixture for the full 5 minutes to ensure it’ll set up properly as it cools. The best part about making this fudge is you don’t need a candy thermometer. Its slightly tinted brown hue lets you know that it’s made with real vanilla and vanilla beans. It’s almost like the snow is melting (because right now I’m watching the snow fall outside). The first thing you’ll notice after taking a bite is how it’s very creamy with a melt-in-your-mouth texture. If you have anybody on your shopping list with a big sweet tooth, give them a box of Vanilla Bean Fudge. Maybe because that’s what my mom usually wanted when she didn’t have anything on her wish list.
I know this recipe can be made all year round, but I always think of fudge the most around Christmas. Not only does homemade extract make a great Christmas gift, so does a box of this fudge. Then I got the idea to make this Vanilla Bean Fudge, especially since yesterday I talked about making homemade vanilla extract. I still remember the first time I made vanilla bean ice cream – I couldn’t believe that’s how good vanilla tasted! Why are companies making vanilla seem so tasteless? Now I want to “vanilla bean all the things.” I started with my Baked Vanilla Bean Doughnuts, which were a huge hit (both online and in person). I’m talking about REAL vanilla made from vanilla beans.
I’m not talking about those bright white soft serve ice cream cones you got from the ice cream stand growing up where almost nobody on your softball team ordered vanilla. I think vanilla is becoming my new favorite flavor. Who knew that vanilla could taste this good? This melt-in-your-mouth easy vanilla fudge recipe made with vanilla beans will quickly become your new favorite fudge flavor.
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