Vanilla fudge recipe marshmallow fluff full#

I researched on google and I think it may be the Nestle chocolate. Just made it again and it set up ok but it’s still not quite the same as in years past. Did nothing differently, the whole batch just kept leaking oil on top. I got it from my grandma and for a very long time it NEVER failed! Then, about 3 years ago, I got the separating mess. of chips and all, but I’m not sure I’d use marshmallows again unless I microwaved them or did something to jump-start their melting process!įor those of you having trouble with this recipe, I have been using this same recipe for at least 15 years. It tastes great and did set up perfectly. I plopped it all back into the Dutch oven and gently warmed it, stirring constantly for another good 10 minutes or so until the marshmallows disappeared and it came together, then poured it into the pan. (I removed a small amount of the dry–maybe, roughly a cup or so of stuff… just a guess.) Then, the mini-marshmallows wouldn’t fully melt! It looked like rocky-road fudge, which I didn’t want. Dutch oven I had hanging out for a roast later! I lost a couple or 3 tablespoons of the boiling milk/sugar mixture and worried about it the whole time. Please take to heart the comment about a large pan for boiling the cooked ingredients– I started with a 2-quart sauce pan, which looked very roomy for what was in it, and had to pour it lightning quick into a 4/5 qt. Simple reheat to a boil adding a little more evaporated milk if necessary.ĬAN I SUBSTITUTE MARSHMALLOWS FOR MARSHMALLOW CREAM FUDGE THAT DOESN’T SET: If you undercook your fudge it may not set up remaining a soft liquid.Then pour it back into your prepared pan and let it set. To fix, heat the fudge on low in a large saucepan or pot adding a tablespoon of hot water at a time (as many as needed), stirring until it becomes smooth and shiny. DRY FUDGE: The most common fail is that the fudge separates with an oily layer on top.Humidity, overheating, undercooking…there are some ways to go wrong. My friend used to always say that if a butterfly flaps its wings across the country, that can ruin your fudge.

I finished combining it all into this creamy result. What? I can’t stir AND take pictures? Make sure you use a firm spatula. I’m sure this is breaking some child labor law out there but this is my 3 year-old stirring it all together. Pour your hot mixture over these ingredients. It’s a whole lot of ingredients but it makes a whole lot of fudge.Ĭook the sugar mixture on the stove. I’m too busy eating their butterscotch squares. To be honest, I’m not sure how close it is to See’s fudge. Really I think you could fill a jelly roll pan with one batch but your pieces would be smaller.

Vanilla fudge recipe marshmallow fluff full#

It makes a full 9×13 pan that you can cut into really small pieces. The texture of this is perfect. It has a deeper flavor than some others that have tried with fewer ingredients. Fudge always seems to be either too dry and crumbly, or too wet that you can hardly cut it into squares. But recently I’ve evolved into a nut lover.įor me the perfect fudge is sweet, creamy, but still holds it’s shape. I’ve been searching for the perfect fudge recipe. This is the best fudge recipe with no candy thermometer required for this dessert! Perfect for Christmas plates. See’s Copycat Fudge is perfect and creamy chocolate fudge.