Vanilla Fudge with variations

* Exported from MasterCook *

Vanilla Fudge with variations

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Fudge

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups sugar
1/2 cup butter or margarine
5 ounces evaporated milk -- (2/3 cup)
7 ounces marshmallow cream -- (2 cups)
8 ounces almond bark -- coarsely chopped
- or- vanilla-flavored candy coating
3/4 cup chopped walnuts
1 teaspoon vanilla

Line 9-inch square or 13x9-inch pan with foil so that foil extends over sides
of pan; butter foil. In large saucepan, combine sugar, margarine and milk.
Bring to a boil, stirring constantly. Continue boiling 5 minutes over medium
heat, stirring constantly. Remove from heat. Add marshmallow cream and
almond bark; blend until smooth. Stir in walnuts and vanilla. Pour into
prepared pan. Cool to room temperature. Score fudge into 36 or 48
squares. Garnish as desired. Refrigerate until firm. Remove fudge from pan
by lifting foil; remove foil from fudge. Using large knife, cut through
scored lines. Store in refrigerator. About 2 1/2 pounds.

Eggnog Fudge: Substitute 2/3 cup eggnog for evaporated milk and 1/2 to 1
teaspoon rum extract for vanilla.

Peanut Butter Fudge: Decrease almond bark to 6 ounces. Add 1/2 cup peanut
butter with marshmallow cream and almond bark. Substitute 3/4 cup chopped dry
roasted peanuts for walnuts.

Christmas Fudge: Substitute 1/2 cup chopped almonds for walnuts and 1/4
teaspoon almond extract for vanilla. Stir in 1/2 cup chopped dates and 1/2
cup chopped red candied cherries with almonds and almond extract.

Peppermint Candy Fudge: Omit vanilla. Substitute 1/2 cup finely crushed
peppermint candy for walnuts and add desired amount of red food coloring.

Pistachio Fudge: Substitute pistachios for walnuts and add desired amount of
green food coloring.
Posted by CookbksNut@aol.com 11/20/97

- - - - - - - - - - - - - - - - - -