Quick and Easy Vanilla Fudge

• Gluten free

• Canned Goods

  • 2/3 cup Evaporated milk, non-fat or regular

• Condiments

  • 1 (7 oz. jar Marshmallow creme

• Baking & Spices

  • 2 1/2 cup Sugar
  • 1 1/2 tsp Vanilla

• Nuts & Seeds

  • 1 8 0z. vanilla candy coating/almond bark

• Dairy

  • 1/2 cup Butter

• Desserts

  • 1 Sprinkles or candies

Found on a-kitchen-addiction.com

Ingredients

• 2½ C sugar
• ½ C butter
• ⅔ C evaporated milk (non-fat or regular)
• 1 (7 oz.) jar marshmallow creme
• 8 0z. vanilla candy coating/almond bark
• 1½ tsp vanilla
• sprinkles or candies, optional

Directions

• Line a 8x8, 9x9, or 9 x 13 inch baking dish with aluminum foil and grease with butter. (Any of these sizes will work. The fudge pictured was made in an 8x8)
• In a large saucepan, combine sugar, butter, and evaporated milk. Cook over medium heat until sugar is dissolved. Stir occasionally to prevent scorching.
• Stirring constantly, bring to a full boil and boil for 7 minutes.
• Remove from heat and stir in marshmallow creme and candy coating until melted and smooth. Stir in vanilla extract until well-combined.
• Pour fudge into prepared baking dish. Spread with a spatula to smooth top. Sprinkle with candies or sprinkles. Lightly press into the fudge.
• Refrigerate for at least two hours or until cool and set. Cut into pieces.
• Store in an airtight container in the refrigerator for up to two weeks.