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My suggestion, play with it, see which one you like best! They are both amazingly good recipes and everytime I make them, it brings back so many memories of my grandmother. The first recipe developed used Marshmallow creme and Sweetened condensed milk, the second recipe developed used Marshmallows and Evaporated milk. So it seems that the recipe above is a mixed up version of both the recipes that were used. Where are the Sweetened condensed milk had been around since the 1800's and had a longer shelf life and did not need refridgeration. It was the only thing she talked about constantly! Childhood stories for me! They also originally used sweetened condensed milk as evaporated milk was brand new on the market in the 1920's and hard to get. She loved working there and talked about it every chance she got. I also have the 2nd recipe with the Marshmallows and all my grandmothers personal notes, comments, etc on the paper. I have the original recipe directly from my grandmother and it has been passed down to the girls in the family for 92 years now. My grandmother worked there for many many years and was instrumental in the development of many of the recipes. Mary and my Grandmother decided to us Marshmallows instead of the fluff. MarshMallows had been developed and had now turned into a sugar and gelatin substance and did not use the Marsh Mallow sap which made it much cheaper. It was very popular starting in 1917 and therefore was very expensive to put into a recipe as it was made from the sap of the Marsh Mallow plant and it was difficult to process or you had to purchase it from Egypt which was even more expensive, they originally used the marshmallow creme but then switched to Marshmallows in late 1948 because of the cost and availability factors. The recipe actually did include Marshmellow creme (Marshmellow fluff) is what it was called back then. She was hired because of her extensive experience with recipes and candy creations as her parents (my great grandparents) owned a Candy Store in Camarillo and then moved to Los Angeles to go into business with my Great Great Grandfather who owned a plumbing company on Western Ave. My grandmother Vivian Rollins worked for the very first see's candy store on Western Ave. Low and slow: it is better to cook the fudge on low for a long period of time than it is to overcook too fast.I am sure everyone has an opinion and I value those opinions, however, here is what I know to be fact.To make the top and bottom uniform, gently tap the bottom of the pan a few times on the counter to evenly distribute the mixture. How to make uniform fudge: Use a pan that does not have curves will help each piece of vanilla fudge be straight lines.How to make fudge soft: Using less baking chips will soften up the fudge texture.You could go up to 15-16 oz of baking chips. How to make fudge more firm: Using more baking chips would make the fudge more dense.Only cut the fudge pieces you are eating right away though as cutting it makes the fudge dry out.īutter melting in pot White chips melting Adding condensed milk Poured vanilla fudge - tap pan on counter to get rid of the bubbles Tips for Making the Best Fudge: Cut - lift pan out of freezer and cut into pieces.You could move straight to the freezer, however, the pan will be hot from the mixture and that could cause other items in your freezer to heat up and thaw. Pour and cool - pour mixture into the prepared pan and let rest at room temperature.Heat ingredients - all ingredients must be heated together until they are a smooth mixture with no lumps.Prepare pan - wax paper needs to be in the pan and cut to the correct length to ensure you will be able to lift the homemade fudge out of the pan to cut it.How to Make Vanilla Fudge without Vanilla Extract: Wax paper - place in the pan so you can easily lift the fudge out for cutting.Pot - helps melt the chips and use as a bowl for combining ingredients.Butter - adds gloss to the top of the fudge.Corn syrup - adds more sweetness and is clear to ensure a white finish.Sweetened condensed milk - adds density to the mixture and provides sweetness.White chips - provides sweetness and the main ingredient of the fudge.In the footer of this page is my full disclosure policy. This means if you click on a link and purchase something, I may earn a small commission from it. Indulge with homemade vanilla fudge that is a melt in your mouth delicious sweet treat! This easy-to-follow recipe combines 4 pantry staples with its smooth texture and heavenly vanilla flavor that satisfies any sweet tooth.