I made this fudge over the weekend per my husbands request, he’s not a big chocolate fan, unless it has peanut butter mixed in. So I decided to cook up a batch of classic vanilla fudge and add a few festive sprinkles on top. Let me warn you, not only is this fudge super smooth and creamy, it’s really rich. So grab a glass of milk and whip yourself up a batch; it literally melts in your mouth. My daughter described it as ice cream, thats how good it is! Out of the mouths of babes I tell you! So I know just you are going to love this decadent fudge too; enjoy and happy holidays!
Creamy Vanilla Fudge
Yield 1 1/4 lbs, 24-36 slices depending on size
- 2 c sugar
- 3/4 c milk
- 4 Tbs white chocolate chips
- 1 tsp corn syrup
- dash salt
- 2 Tbs butter
- 2 tsp vanilla
- 1-2 Tbs sprinkles for topping
- Butter an 8"x8" baking pan and set aside.
- In a large saucepan over medium heat cook the sugar, milk, corn syrup and white chocolate chips until boiling; stirring occasionally to avoid burning.
- Place a candy thermometer in the pan and cook to 234º (soft ball stage).
- Remove from the heat and add the butter, do not stir.
- Set aside to cool until the temperature on the thermometer reads 110º, add the vanilla and beat with a wooden spoon until the mixture becomes thick and dull looking, the color will lighten significantly as the air is whipped in.
- Quickly spread the mixture into the baking pan and add the sprinkles.
- Let cool in the pan, scoring the fudge into slices after the first 15 minutes, then cool completely.
- Slice and serve.
Recipe adapted from Fudge in Complete Step-by-Step Cook Book Better Homes and Gardens
Courses candy, dessert