Creamy Vanilla Fudge

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non-stick cooking spray

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1 1/2 cup sugar

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1 (5 oz.) can PET® Evaporated Milk, (2/3 cup)

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1/4 cup butter

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1/4 teaspoon salt

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1 (12 oz.) package white baking chips

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1 (7 oz.) jar marshmallow creme

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1 teaspoon vanilla extract

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1 cup coarsely chopped salted almonds or walnuts

NUTRITION INFORMATION

Serving Size 1/48 1 piece
Calories Per Serving 100
Total Fat 4.5g
Calories From Fat 100g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1.5g
Cholesterol 4mg
Sodium 35mg
Carbohydrates 14g
Dietary Fiber 0g
Sugar 12g
Protein 1g
Percent Daily Value*: Vitamin A 0%, Calcium 2%, Vitamin C 0%, Iron 0%.

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LINE 8-inch square baking pan with foil extending foil over sides of pan. Spray with no-stick cooking spray.

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COMBINE sugar, evaporated milk, butter and salt in 2-quart saucepan. Bring to full rolling boil over medium heat, stirring constantly. Boil additional 3 to 4 minutes or until candy thermometer registers 225°F, stirring constantly.

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REMOVE from heat; stir in white baking chips, marshmallow creme and vanilla extract until smooth. Stir in almonds. Pour into prepared pan; refrigerate 2 hours or until firm. Remove fudge from pan by lifting foil; remove foil. Cut into 48 pieces.

NUTRITION INFORMATION

Creamy Vanilla Fudge

Creamy Vanilla Fudge

Ingredients

Instructions

Creamy Vanilla Fudge

Creamy Vanilla Fudge

Ingredients

Instructions

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