Fantasy Fudge

When you have been blessed with two amazing candy queens in your life, making your own fudge can seem a little intimidating. But fear not fellow aspiring candy makers! This recipe is for you and for me! It really is super simple and can be made -start to finish- in 20 minutes!

You know, it's kinda funny that as a young girl, I would pick out all the nuts from Mama's famous homemade candies. But now, moving ahead fifty years, for me that's what makes the candy!

So thank you, Memaw and Mama, for passing down to me your love of candy making. I love and miss you both. 💓

 

Ingredients needed to make this delicious fudge:

Granulated sugar, butter, semi-sweet chocolate chips, evaporated milk, marshmallow creme, pecans, and vanilla extract.

Equipment needed:

Heavy bottomed saucepan (I used a 4 quart saucepan), a candy thermometer, and a buttered dish to pour the cooked candy.

*I can never get the clips to work correctly on my thermometers, so I love using large wooden clips to attach them to my pot.

I'm a little over-excited to be posting my first video to my blog. It's only a few seconds long (umm short), but woohoo, so happy!

After combining butter, sugar, and evaporated milk, cook over medium heat, stirring constantly until candy thermometer reaches 234 F. Remove from heat.

Stir in chocolate chips until melted.

Add marshmallow creme and stir until fully incorporated.

Stir in pecans and vanilla and pour into prepared dish.

I am using a buttered dish because that is what my Mama did. Of course you can also use buttered or sprayed foil inside your dish if you prefer.

Let candy set until cooled completely before cutting.

Ahhh! Look at this beautiful fudge! I think my Mom and my Memaw would be proud!😊

Fantasy Fudge Recipe

3 cups granulated sugar

3/4 cup butter (1 1/2 sticks)

5 ounces evaporated milk

12 ounce bag Ghirardelli semi-sweet chips

1 (7 ounce) jar marshmallow creme

1 cup chopped pecans

2 teaspoons vanilla

-Prepare 8x8 pan (or your favorite size) with butter.

If you prefer, you can line your dish with sprayed foil. Set aside.

In a heavy bottomed saucepan (I used a 3 quart), combine sugar, butter, and evaporated milk. Cook, stirring constantly over medium heat until candy thermometer reaches 234 F. Remove from heat.

(It took 14 minutes from the start for mine to hit 234 F.)

Add chocolate chips and stir until melted.

Add marshmallow creme, stirring until combined.

Add pecans and vanilla. Stir until fully incorporated.

Pour candy into buttered dish. Do not scrape pan. Let cool completely before cutting.

I 💓 you, Mom and Memaw!

John 3:16

'til we sweet again, Karen💗

Vanilla Fudge

Vanilla Fudge!

Every time I make a batch of homemade candy, I feel so accomplished. I know it's because as a child, I was in awe watching my Mama turn out yet another sweet and perfect confection. She grew up watching her own candy making Mama genius! Now I'm not saying I'm a candy making genius too, but with each and every sweet successful batch, I sure do feel like it! 😜

Memorial Day is just a few days away, and it is with heartfelt gratitude that we honor all of our fallen soldiers. They are the reason we all have the freedoms to enjoy time with our families as theirs mourn the loss of husbands, wives, sons, daughters, Dads, Moms, and more. 

Thank you from the bottom of our hearts! 💗

To make vanilla fudge, you will need a heavy bottomed four quart pot. To this, add butter, sugar, and evaporated milk. Stir to combine. Attach candy thermometer and cook, stirring continuously over medium heat until candy mixture reaches 235  degrees F. It took mine sixteen minutes.

Remove from heat, add in white chocolate chips and marshmallow creme, and stir until smooth. It took mine five minutes to incorporate. Add vanilla extract and stir until combined.

Pour candy into foil lined and buttered, 8 inch pan.

Let set.

Y'all, this is some good candy!

When candy has fully set, lift out of pan using the foil sides and cut into desired sized squares.

Vanilla Fudge Recipe

3 cups white sugar

3/4 cup butter

2/3 cup evaporated milk

1 (7 ounce) jar marshmallow creme

1 (12 ounce) bag white chocolate drops

2 teaspoons vanilla extract

To a heavy bottomed 4 quart pot, add butter, sugar, and evaporated milk. Stir to combine, attach candy thermometer, and cook over medium heat. Stir continuously until thermometer reaches 235 degrees F. This took mine 16 minutes. Remove from heat, add in marshmallow creme and white chocolate drops. Stir until chocolate drops are melted. This took mine about 5 minutes. Stir in vanilla. Pour candy into buttered and foil lined 8 inch pan. Make sure the foil overlaps on sides to make it easier to lift the candy out once completely set.

Once it has, lift out and cut into desired size pieces. 

I decorated mine with melted white chocolate drizzle and patriotic sprinkles. If you're planning a Memorial Day picnic, just place these in an airtight container and pop them in your cooler! 

Your fudge will last about two weeks in an airtight container at room temperature. If you want it to last a little longer, you can store it in the fridge for about 2 to 3 weeks. In the freezer, it will keep for up to 6 months. I've done this many times with my favorite Peanut Butter Fudge!

Thanks for stopping by!

John 3:16

'til we sweet again, Karen 💗

Happy National Penuche Fudge Day!

 How crazy is it that exactly one week ago today, I was sitting in my Mom's living room asking her about a delicious candy she made for us when I was growing up?!

We came to the conclusion that this candy was Penuche!

So now, I'm here to wish you all a Happy Penuche Fudge Day..complete with a yummy recipe!

For whatever reason-maybe because her peanut butter fudge trumped all other fudges-this, along with the chocolate fudge sorta just fell out of her candy making rotation. But it's coming back baby!

My MeMaw and my Mom are in my opinion the two World's Greatest candy makers. The recipe below (different spelling same recipe) is from my great, great Aunt Mossy's 1949 Lily Wallace New American Cookbook. She passed just a few months before I was born but judging from the stained and spotted pages from another of her cookbooks, she was quite the candy maker as well.

My candy is displayed with a beautifully crocheted doily underneath.

 It was handmade by my sweet MeMaw.

I did not add nuts to my Penuche as neither did my Mom, but upon tasting this amazing candy, I decided it has well earned another name-Praline Fudge. Next time I'll add yummy pecans.

 Five ingredients. My first batch was a fail, so when I went to try it again, I found I didn't have enough light brown sugar. So I went with half light and half dark brown. It worked!

 My favorite candy making buddy is my digital candy thermometer. 

You will also need a heavy bottom saucepan with straight sides.

 Stir together the cream and sugars and cook over medium heat.

 Stir just until sugars are dissolved.

 Continue boiling without stirring until candy reaches 234 degrees.

 Remove candy from heat and let cool slightly. I waited about five minutes, added the butter, vanilla and salt, then using my wooden spoon I beat it till creamy. This took about one to one and a half minutes.

 I poured the finished penuche into my 9x5 pan prepared with greased parchment paper.

 Let sit at room temp till firm.

My sweet little recipe made precious little candy!

Next time I plan to at least double or even triple it.

It's sample time...yum!

Penuche Fudge Recipe

1/2 cup evaporated milk

2 cups brown sugar (i used 1 cup each of light and dark)

2 teaspoon butter

1 teaspoon vanilla

1/4 teaspoon salt

Prepare a 9x5 pan with parchment paper that has been buttered or sprayed with cooking spray.

In heavy bottomed, straight sided saucepan, combine milk and sugar. Stir over medium heat just until sugar is dissolved. Candy will come to a boil. Continue cooking without stirring until thermometer reaches 234 degrees.

Remove from heat and let cool slightly. I let mine sit for about five minutes before adding butter, vanilla, salt and beating till creamy. I used my wooden spoon and stirred vigorously for about one to one and a half minutes.

Pour into prepared pan and let sit till firm.

This won't take long and it won't last long either!

Sugartown Sweets

wishes you a Happy National Penuche Fudge Day!

Thank for stopping by and if you'd like,

join my blog as member and/or leave a comment.   :o)