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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Vanilla Fudge II

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Milk, Tree nuts. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 2½ cups granulated sugar
  • ½ cup butter
  • 1 can (5 oz) evaporated milk
  • 2 cups marshmallow crème
  • 8 oz white chocolate
  • ¾ cup chopped pecan nuts
  • 1 teaspoon vanilla extract

Method

  1. Line a baking tray with foil (extending it beyond the tray), and grease it up with some butter.
  2. In the saucepan, combine the sugar, milk, and butter.
  3. Bring to a boil over medium heat, stirring constantly.
  4. Cook for 5 minutes after reaching the boiling point, stirring the mixture constantly so it doesn’t burn.
  5. Remove it from the heat.
  6. Add the marshmallow crème, white chocolate, pecans, and the vanilla extract. Stir the mixture until smooth.
  7. Pour into the tray, and leave to cool to room temperature.
  8. Refrigerate until firm, then cut into pieces.
  9. Enjoy!