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Add 1 tbsp of butter and 1 tbsp vanilla extract to a medium-sized, heatproof bowl over a wire rack. Set aside. After greasing the sides of a medium-sized, heavy-bottom pot, add sugar, heavy cream, corn syrup, and salt. Heat over medium-low heat, and stir to combine until the sugar has melted (about 10 to 15 minutes)

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Directions. Butter a pan - 9 x 13 pan works well for thick candy; a small sheet pan is good for slightly thinner candy. Place semi-sweet chocolate, German sweet chocolate, marshmallow creme, and chopped nuts into bowl. Set aside. Combine sugar, salt, butter, and milk in heavy saucepan.

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Add the egg and vanilla extract and whisk to combine. Add the flour, baking soda, baking powder, and salt, and mix it all together. Add the butterscotch chips or other mix-ins (up to 1 cup total). Pour into the pan and spread evenly. Bake for 18 to 25 minutes or until a tester inserted into the center comes out clean.

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Preheat the oven to 350°F. Line an 8 by 8-inch pan with foil or parchment. Spray with nonstick cooking spray. In a small saucepan set over low heat combine the condensed milk, chocolate chips, and butter. Heat, stirring often, until melted and smooth. Let cool. In a large bowl stir together the butter and sugar.

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Instructions. Preheat the oven to 180°C (350°F) and line a 9"x9" baking pan with baking paper and set aside. In a medium sized saucepan, melt the butter and condensed milk together. Once melted remove from the heat and stir in the brown sugar and vanilla extract.

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Instructions. Preheat the oven to 325 degrees F. Mist a 9x9-inch baking pan with non-stick spray, and line it with parchment paper. Place the brown sugar, butter, eggs, and vanilla in a large bowl and whisk until smooth. Fold in the flour, baking powder, baking soda, and salt.

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Directions. Grease a 9x5-inch pan; set aside. Mix confectioners sugar, butter, milk, vanilla, and salt in a 3-quart saucepan over low heat until mixture is hot and creamy. Pour into the prepared pan; refrigerate until fudge has set, about 2 hours. Cut into squares and store in an airtight container in the refrigerator.

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In a heavy saucepan over medium-low flame, heat brown sugar, white sugar, corn syrup, milk, butter, and salt to 242°F (117°C) while stirring occasionally to prevent the bottom from scorching. Cooking should take anywhere from 20-25 minutes. Immediately pour penuche into the bowl of a stand mixer. Add vanilla extract.

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2 tsp. vanilla. Nuts, to suit your taste. Place all ingredients except vanilla and nuts in saucepan. Cook over medium heat, stirring constantly until mixture boils. Continue cooking, stirring occasionally to soft ball stage, 238 degrees or until a small amount forms a soft ball when tested in very cold water. Remove from heat.

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BLOND FUDGE : 2 c. sugar 1 c. milk 1/2 tsp. salt 1 tbsp. butter 1 tsp. vanilla 1/2 c. marshmallow creme 1/2 c. chopped candied cherries. Butter sides of heavy 2 quart saucepan. In it combine sugar, milk and salt. Heat and stir over medium heat until sugar dissolves and mixture comes to a boil. Cook to soft-ball stage (238 degrees) stirring only.

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Blonde Fudge A delicious fudge recipe used for decades! Servings: Makes 24 Nutrition: Calories 150, Total Fat 3.5g, Saturated Fat 0.5g, Cholesterol 0mg, Sodium 45mg, Total Carbohydrate 30g, Dietary Fiber 0g, Total Sugar 29g, Protein 1g Recipe Prep Time/Cook Time: 15 minutes / 35 minutes.

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Instructions. Combine sugar, cream, milk, syrup, butter and salt in a heavy 2 quart saucepan. Cook over low heat, stirring until sugar dissolves. Clip a candy thermometer to the side of the saucepan. Bring to boil; cook, stirring occasionally, to 238 degrees F.

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Blonde Fudge Recipe. Copy instructions. Print instructions. Step 1. Combine the cream, milk, Tate & Lyle Light Soft Brown Sugar and butter in a heavy-based, good-sized pan to allow the fudge to boil up the sides without boiling over. Using a wooden spoon, stir continuously over a gentle heat until the butter has melted and the sugar has.

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Blonde fudge: Follow the recipe for dark chocolate fudge, omitting the chocolate and increasing corn syrup to 4 tablespoons and vanilla to 2 teaspoons. Makes 2 pounds. Double-decker fudge: Prepare 1 recipe dark chocolate fudge; pour into a greased 8-inch square pan. Prepare 1 recipe blonde fudge.

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Easy Fudge Recipe. Servings: 25 1 3/4-inch squares. Prep Time: 5 mins. Cook Time: 5 mins. Cooling Time: 1 hr. Total Time: 10 mins. Easy homemade fudge recipe! Made with just 4 simple ingredients, in about 10 minutes. Rich, chocolate-y, and so silky-smooth.

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directions. Butter sides and bottom of a heavy saucepot and combine the sugar, milk, cream, syrup, salt. Cook over medium heat stirring until sugar dissolves. Now do not stir anymore. Place on the candy thermometer to side of pan. Cook until temp. 238 degrees. Remove from heat.