![]() Be warned… the marshmallow cream will grow slightly when added to the heat so you may want to add in half at a time. Remove from heat and add the almond bark and marshmallow cream until melted, combined, and smooth. Once the sugar is dissolved, bring to a boil and boil for 6 minutes.Continue to heat over medium-low heat until the sugar is dissolved, stirring occasionally. Once butter is melted, add in sugar and evaporated milk.In a medium saucepan over medium-low heat, melt butter.Sprinkles – I like using larger sprinkles so they show up better and you get a good chunk with each piece of fudge.Vanilla – a good quality vanilla extract always makes a big difference!.Some recipes call for replacing it with mini marshmallows, but those are coated in cornstarch which can also mess with the texture of your fudge. ![]() Marshmallow cream is going to be what gives this vanilla fudge its soft texture.
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