This is an entry into Sweet New Zealand for December. Store in an airtight container in the fridge for up to 6 weeks – if you’re lucky!!!!! Cool to room temperature ( about 3 hours ) then refrigerate until firm. Pour into the prepared tin and smooth the surface. Combine chocolate, butter, and sugar in a saucepan and heat on medium-low until melted, stirring occasionally. Stir in the chocolate and vanilla until melted and smooth. Preheat oven to 350☏ and grease an 8-inch round cake or springform pan and line with parchment paper. Add in the eggs one at a time and stir until just barely combined. In a large bowl, stir together butter and sugar until combined. Spray the foil with cooking spray and set aside. Remove from heat and stand until the bubbles subside. Fill a small bowl or jug with ice cold water and put near the stove. Line 9x9 baking pan with foil, extending the sides of the foil over the edges of the pan. Bring to the boil and boil gently until it becomes very thick and changes colour to a dark caramel brown paper shade – about 6 minutes, to the soft ball stage. Place all ingredients, except the chocolate and vanilla, in a large heavy based saucepan and stir over medium heat until the butter melts and the sugar dissolves. Spray and line with non stick baking paper, a 20 x 30 cm, quite deep ( at least 4 cm ) tin, or two smaller tins. 2 x 400 gram cans of sweetened condensed milk.If you like a smooth and creamy fudge that is not all sugary and hard, and easy to cut into portions without crumbling, then this is the one!
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I have had the page post-it noted for a while now and thought I would try it and see just how fabulous this fudge was. Bring to a rolling boil, stirring constantly. In a heavy 3-quart saucepan, combine the sugar, butter, eggnog and salt over medium heat. Place on prepared baking sheet, then punch a hole through center, and fill with preserves. Dip in egg white, roll in sugar, and then nuts. Sift dry ingredients and add to creamed mixture along with oatmeal. Recently I came across a fudge recipe in Jo Seagar’s The Cook School Recipes called Fabulous Fudge. Line an 8-inch square pan with parchment paper and let it hang over the side set aside. Cream shortening, then add pudding mix and egg and beat until light. Add the heavy whipping cream, salt, and vanilla extract and mix well. Cut into 1 squares and keep in airtight container in refrigerator for up to 3 weeks. Cover and refrigerate for 2 hours or until firm. Pour into foil-lined pan and level with back of spoon.
![12 tomato vanilla fudge recipes 12 tomato vanilla fudge recipes](https://i.pinimg.com/originals/a6/bd/4a/a6bd4a481cc3614c1866f40b913109b9.jpg)
After the butter melts, add the granulated sugar and brown sugar and mix well. Pour hot milk over chocolate and stir until well combined. In a large saucepan, add the two sticks of butter and melt on medium-high heat. I can bustle up a biscuit-based uncooked fudge slice any day but quite frankly, I lack the patience to stir and stir and stir and stirrrr the darn pot to avoid the sugary goodness getting burnt on the bottom….zzZZZ. Toast the two cups of pecans with two tablespoons of butter for five minutes and set aside. I’ve never been that successful at making fudge.