Remove from heat, add the vanilla and beat with hand mixer until creamy. (The more you beat after it is creamy, the more air you whip into the fudge and the crumblier it will be. If you want creamy fudge, stop when it is glossy) Set the pot aside (this doesn’t take too long to begin really getting thick) When the mixture starts to stick to the pot and is thick, pour into the buttered 9X9 pan. Let cool, cut and enjoy. This will keep, covered in the fridge for a couple of weeks, if it lasts that long! If you like salted caramel, sprinkle lightly with coarse ground sea salt before the candy hardens. You can add in pecans, cashews or pistacho chips if you like the nutty fudge. I’m a purist! Part 2 now to test this one out on My Very Willing Guinea Pigs... :D
Posted on: Wed, 04 Dec 2013 23:25:18 +0000