Vanilla Fudge
This vanilla fudge recipe is smooth and creamy. It's packed full of specks of vanilla bean too! It's so simple to make and finishes with a marshmallow creme aka fluff!
Servings: 20 pieces
Ingredients
- 3/4 cup salted butter cubed
- 1/2 cup half and half
- 2 cups granulated sugar
- 1/2 cup light brown sugar packed
- 1 tablespoon vanilla paste
- 7.5 ounce container marshmallow creme
- 12 ounce bag white chocolate chips
Instructions
- Line an 8x8 square pan with tin foil. Spray the sides and bottom with cooking spray.
- In a large saucepan over medium heat, add in the 3/4 cup salted butter, 1/2 cup half and half, 2 cups granulated sugar, and 1/2 cup light brown sugar. Stir until combined.
- Continue to stir the mixture pretty often and keep an eye on it.
- Once the mixture comes up to a rolling boil, let boil for 5 minutes.
- Remove from the heat and immediately add in the 12 ounce bag white chocolate chips,1 tablespoon vanilla paste, and7.5 ounce container marshmallow creme. Stir and stir until all of the white chocolate chips are melted.
- Pour into the prepared pan. Give it a few taps on the counter and let it sit up. Mine set up in the fridge and I also stored mine in the fridge to keep it more firm.
Notes
If you don't have half and half, you can either use half whole milk and half heavy cream in this recipe.
Storage: Store in an airtight container in a cooler room temperature area for up to 3 weeks.
Nutrition
Calories: 291kcal | Carbohydrates: 44g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 24mg | Sodium: 80mg | Potassium: 65mg | Sugar: 41g | Vitamin A: 240IU | Vitamin C: 0.2mg | Calcium: 47mg | Iron: 0.1mg
