Each year we like to try a new homemade recipe and share it with the teachers and staff who work so hard with our children at school. The kids love to help with the recipe and then we box it all up , bring it to school and hand out the goodies. This year we worked on a new recipe and it seems to have been a hit. Many of the teachers told us the loved it and ate it all without sharing it with their families. The key to this recipe and all my other recipes is the Nielsen-Massey Vanilla Bean Paste. It is a 1:1 substitute for any recipe where you would use vanilla extract. We usually use a little bit extra of the vanilla paste because it tastes so good and makes our desserts taste amazing. The vanilla bean paste also has the cool flecks that you get when you use a vanilla bean, but those are about $10 per bean, and the paste is so much easier to dispense and use.
Here is a photo of some of our boxes of vanilla fudge in the refrigerator. I ran out of boxes and the fudge in the ziploc bag on the left was eaten by a few late night gremlins so we also made blondies. This fudge is not at all healthy and is not something we make unless it is a special occasion. Back to healthy foods all the time in our house today! Happy holidays everyone. I enjoy having each and every one of you visit my blog. My wish for you is happiness, health and hugs for you in 2016.
- 1 and 1/2 cups white sugar
- 6 T. salted butter
- 1/3 cup evaporated milk
- 1 cup white chocolate chips
- 1 cup marshmallow fluff
- 1-2 T vanilla paste or extract
- Line an 8x8 pan with parchment paper.
- In a large saucepan heat up the sugar, butter, and evaporated milk.
- Bring to a good boil. Do not stop stirring at any point.
- Keep stirring while it is gently boiling for 5 full minutes. Your arm will get tired but keep going!
- Take off the heat and quickly add (Maybe another family member can add these items for you so you can keep stirring) the fluff, the chocolate chips and the vanilla.
- Keep stirring until your fudge is all smooth and looking amazing.
- Spread into your parchment paper pan and make a design on top with a toothpick.
- Refrigerate for at least 4 hours before cutting.