It may take you a few times to get it right, but it will feel so good when you do! Just be patient, try all of the suggestions for fixing a grainy, uncooked, or greasy fudge, and have extra ingredients on hand, just in case. This is what happened with my second batch! I was ready to throw in the towel, but found that if you reheat the fudge and add 1 tablespoon of water at a time until the mixture becomes smooth, it saves the fudge! I added 5 tablespoons of water total and as you can see from the pictures, the fudge is completely fine.įudge is a tricky treat to make. The key to making easy white fudge in my house is marshmallow cream, sometimes called marshmallow fluff. Pour the fudge into a prepared baking pan and let it set in the refrigerator for about 2 hours. Then, whenever I need some for a recipe, I have it ready to use. Use the mixer to beat everything together until the white chocolate and the marshmallow cream are thoroughly melted and everything is combined. If your fudge is greasy, it’s likely that the sugar and fat separated somewhere along the way. I usually make a big batch of homemade marshmallow fluff because it stores well in the freezer. You could definitely use 8×8 you just won’t get as many squares. I grabbed on for $10 at Target.ĭon’t throw away the butter wrapper! Use it to grease the pan before putting in the parchment paper. The cold water test kind of works, but a thermometer is exact and will give you the right fudge every time. I had them all in bowls for pictures, but it made it so much easier to make the recipe along the way!Ī candy thermometer is essential. Whip the egg whites to soft peaks, approximately 3-4 minutes. Pour the mixture into the greased pan and spread evenly. Stir the ingredients together until the marshmallows have completely melted. Turn off the heat and add the nuts, mini marshmallows, chocolate chips, and vanilla. Remove from heat and stir in vanilla extract, walnuts and chocolate chips. Reduce heat to low and let the mixture simmer for 5 minutes. Boil slowly for 5 minutes, stirring constantly. When it starts boiling, use a candy thermometer or instant-read to monitor the temperature. Let the mixture cook for 3-5 minutes and stir constantly or after every 30 seconds. Combine sugar, evaporated milk, butter, marshmallow creme and salt in a 6-quart saucepan. When the sugar is melted, turn the heat to medium or medium-high. Have all of the ingredients pre-measured and ready to go. Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl using an electric hand mixer with whisk attachment. Butter one 13x9-inch pan or 2 9x9-inch pans. evaporated milk, dark chocolate, sugar, vanilla, semi-sweet chocolate chips and 2 more.
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But, here a few key things I discovered along the way: I share lots of helpful tips for making a successful marshmallow fudge in the FAQs, below.