Total TimePrep: 20 min. Cook: 15 min. + cooling
Makes2 pounds (81 pieces)
This is an amazing recipe! I’ve tried over the last 4 months to make this fudge with other recipes and it never came out right. I followed this recipe exactly and the fudge came out a beautiful blonde color, tasted great and was smooth and creamy. Although when I used my mercury candy thermometer, the temperature read 231°. At the same time I used my Weber digital thermometer and it read 234° so that’s when I took it off the burner. And you really do have to beat it for 10 minutes.
I am assuming the sugar is confectioner's sugar
Easy to make..to devour easier. Will be my absolute goto for years to come!
I thought Chocolate fudge was the ONLY fudge for me until I made this today! I will make this from now on It reminds me of the praline candy we got in New Orleans! Honestly I didn't know what I was mising all these years! Added bonus easy to make I followed the directions to a tee and it turned out perfectly.
I have made this recipe at sea level and it turned out wonderful, what adjustment do I need to make for 5680 ft high altitude?
Is there a way to break down calories per piece?
for alfredgirl....the recipe states to let the butter and vanilla set on top till cool THEN stir in....
Recipe looks great and I'm going to try it this afternoon.One question before I start, do I just let the butter and vanilla stay on top of cooling mixture without mixing it or do I just mix it in then let mixture cool? Sorry I'm confused a bit.
Brings back memories! I followed recipe exactly and almost blew it! The waiting for the 40 min to get to the 110* seemed like a long time. Once I started beating it, it wouldn't set up, or so I thought. As I was googling how to make fudge at elevation (I'm over 7000') it started setting up in the pan! Really delicious. Thanks!!
Wonderful! I used a digital thermometer, followed directions and things worked out great, I did substitute nuts with pine nuts. Didn't seem dry to me, pretty smooth actually. Thanks.