Recipes for "vanilla fudge"

Line a 9-inch baking pan with aluminum foil, leaving an overhang on both sides. Grease aluminum foil with cooking spray.

Combine cinnamon bun frosting, white baking chips, and butter in a large microwave-safe bowl. Cook on high in the microwave for 2 minutes. Stir until chips are completely melted and smooth.

Stir in vanilla extract and salt into the frosting mixture. Fold in graham crackers. Spread mixture evenly in the prepared baking pan.

Chill until firm, about 1 hour. Remove from pan by lifting edges of aluminum foil; cut into squares.

In a medium saucepan (about 3 quarts), add the dark brown sugar, granulated sugar, milk, butter, and salt.

Simply Recipes / Mark Beahm

Set the pan over medium-low heat and bring the sugar mixture to a boil. It will take about 10 minutes for it to come to a boil. As the butter melts, stir gently with a wooden spoon until homogenous, then avoid stirring for the rest of the cooking time. Use a silicone spatula or a wet pastry brush to clean the sides of the pan to prevent any stray sugar granules from crystallizing the mixture as it cooks.

Simply Recipes / Mark Beahm

Once the mixture comes to a boil, continue cooking over medium-low heat until a candy or instant thermometer reads 238°F, 10 to 15 minutes.

Simply Recipes / Mark Beahm

Take the pan off the heat and set aside to cool to 130°F. Do not stir. It will take about 30 minutes to 1 hour for the mixture to cool, depending on your kitchen temperature and the size of the pan.

Simply Recipes / Mark Beahm

While the mixture cools, prepare the pan. Lightly spray an 8x8-inch square pan with non-stick spray. Line the bottom and two sides of the pan with parchment paper, leaving an overhang for easy unmolding.

Simply Recipes / Mark Beahm

Once the mixture has cooled to 130°F, pour in the vanilla extract and stir with a wooden spoon until the fudge begins to lose its sheen, starts to turn opaque, lightens in color, and thickens slightly, but is still pourable, 1 to 5 minutes.

If it’s not stirred long enough, the fudge may end up too soft or grainy, and if stirred for too long, it will be grainy and crumbly. This is a small window because the change happens quickly, but with some practice you’ll get a feel for it.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Working quickly, immediately pour the fudge into the prepared pan and use an offset spatula or a silicone spatula to spread it to the edges and smooth the top.

Simply Recipes / Mark Beahm

Place the fudge in the refrigerator to set for at least 1 hour before slicing and serving. When you’re ready to slice the fudge, run a butter knife along the edges of the pan without parchment, then use the overhang of the parchment paper to lift the fudge out of the pan. Cut the penuche into 36 pieces. For clean slices, it can help to rinse the knife under hot water between slices.

Simply Recipes / Mark Beahm

Store the penuche in an airtight container in the refrigerator for up to 1 week.

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Simply Recipes / Mark Beahm