Omit vanilla and add desired amount of red food color with crushed candies. Peppermint Candy Fudge: Substitute 1/2 cup finely crushed peppermint candy for walnuts. In a medium sized heavy saucepan, combine remaining ingredients. Lightly grease the parchment side with butter. Substitute 3/4 cup chopped dry-roasted peanuts for walnuts. Line a 8-inch square baking pan with foil lined parchment paper. vanilla candy coating (almond bark) and add 1/2 cup peanut butter with marshmallow creme and candy coating. Eggnog Fudge: Substitute 2/3 cup eggnog for evaporated milk and 1/2 to 1 teaspoon rum extract for vanilla.
cream cheese, softened 3 1/2 cups powdered sugar 1/4 cup cocoa 1 tsp. Stir in 1/2 cup chopped dates and 1/2 cup chopped red candied cherries with almonds and almond extract. Ingredients 1/2 cup butter, softened 3 oz. 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. 1. Line 9-inch square or 13x9-inch pan with foil so foil extends over sides of pan butter foil.
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