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The recipe actually did include Marshmellow creme (Marshmellow fluff) is what it was called back then. She was hired because of her extensive experience with recipes and candy creations as her parents (my great grandparents) owned a Candy Store in Camarillo and then moved to Los Angeles to go into business with my Great Great Grandfather who owned a plumbing company on Western Ave. My grandmother Vivian Rollins worked for the very first see's candy store on Western Ave. Then transfer to your refrigerator if desired.I am sure everyone has an opinion and I value those opinions, however, here is what I know to be fact. Let cool at room temperature for about an hour. Pour into your prepared 9x13 pan and smooth out the top.If desired, add nuts or flavor extracts and stir. Gently and carefully stir the mixture until everything is melted and the mixture looks smooth and glossy.After nine minutes are up, remove the boiling mixture from the stove and carefully pour it over the butter, chocolate chips, and marshmallow fluff.Then remove the spoon and let the mixture continue boiling undisturbed until the full nine minutes have passed. After 4 1/2 minutes have passed, stir the boiling mixture with a wooden spoon.But make sure that the mixture stays at a full boil. Stay by the stove! If the mixture starts to rise and you are worried it will boil over, quickly turn down the heat to medium or medium-low. When it comes to a full rolling boil, set a timer for nine minutes. Turn the heat onto medium-high and watch the mixture carefully.In a large saucepan on the stove, add the 4 1/2 cups of sugar and can of evaporated milk.In a very large, heat-proof mixing bowl, add the two cubes of butter, chocolate chips, and all the marshmallow fluff.Line a 9x13 pan with aluminum foil and grease with butter.Please feel free to ask any other questions in the comment section below, and good luck! For chocolate peppermint fudge, try sprinkling crushed candy canes over the top. If you are making chocolate orange fudge, it’s also fun to add grated orange zest to the mix. To flavor your fudge, simply add 2-3 teaspoons of flavor extract to the mix about half-way through the stirring process.
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Yes! Two amazing chocolate fudge flavors are chocolate orange fudge and chocolate peppermint fudge. Yes! It’s not healthy, but it is gluten-free! □ Can I Make Different Flavors of Chocolate Fudge?
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Goodness, no! That’s why we only make it one time a year and give most of it away! The only possibly healthy component of chocolate fudge is the evaporated milk. Simply thaw at room temperature for about an hour before serving. Yes! If you find yourself unable to distribute all this fudge and need to save some for later, you can wrap it in plastic wrap and place it in the freezer for up to three months.
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The wonky dented side of your pan will only look like this if you have dropped it on the floor while it was still hot □įollow Melissa on Pinterest Common Questions About Chocolate Fudge: Can Chocolate Fudge Be Frozen? After you’ve poured the boiling mixture out, the bottom of your pan will probably look like this. As soon as the full nine minutes have passed, pour the hot mixture over the top of the butter, chocolate chips, and marshmallow fluff. You only want to stir this mixture once while it is boiling.ħ. It’s natural for some to stick to the bottom. Just gently scrape and try to get it off, but don’t worry if it doesn’t come up. After 4 1/2 minutes have passed, use a wooden spoon and stir the mixture. I turned my heat down to medium-low and this kept my mixture boiling the whole time.Ħ. When the sugar/evaporated milk comes to a full rolling boil, set a timer for nine minutes and do not leave! If it looks like the mixture is going to boil over, quickly turn down the heat. Bring your mixture to a full rolling boil, then set the timer for nine minutes.ĥ.