lotus

previous page: 1102 - Beginner's Fudge #
  
page up: Shirley McNevich Mom's Best Recipes Vol 5
  
next page: 1143 - Holiday Candy Peanuts #

1114 - Vanilla Marshmallow Fudge #




Description

This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

Don't forget to check Shirley's blog.

1114 - Vanilla Marshmallow Fudge #

(by Shirley McNevich)

1 - 12oz. can Carnation evaporated milk
1 - 7.5oz. jar Fluff marshmallow
4 cups white sugar
2 TBSP butter (NO SUBSTITUTES)
1-2 tsp. vanilla (1 tsp. if pure vanilla, 2 tsp. if imitation vanilla)
candy thermometer
chopped nuts (optional)

Butter an 8" square fudge pan--set aside. In a saucepan over medium heat
add evaporated milk, white sugar and butter--cook and stir. Insert candy
thermometer and keep cooking/stirring until candy thermometer reaches 238
degrees. When temperature is reached, remove saucepan from heat and let
it rest for 1-2 minutes. Add the Fluff and vanilla to the fudge mixture--stir with
a spoon vigorously until smooth and creamy. Pour/scrape fudge batter into

the prepared pan. Lightly sprinkle chopped nuts on top of the fudge (if you
wish). Let the fudge cool to room temperature, then refrigerate until fudge
gets hard. Remove fudge from refrigerator and cut into squares.


 

Continue to:













TOP
previous page: 1102 - Beginner's Fudge #
  
page up: Shirley McNevich Mom's Best Recipes Vol 5
  
next page: 1143 - Holiday Candy Peanuts #