Sometimes I crave white chocolate and the craving doesn’t go away until I eat some.
That was the case this week, so I had no choice but to whip up a batch of this delicious Vanilla Nut Fudge. If I didn’t have ten other roommates, I can promise you I would have finished off this whole pan by myself.
could i use white chocolate chips instead of almond bark?
You can definitely use white chocolate chips instead of Almond Bark.
The texture of the fudge may be a little different where chocolate chips are usually a little more waxy, however, they will still work, and taste delicious.
If you can’t find almond bark in stores, it is also available online. It’s the perfect, delicious, holiday treat, but I truly make it all year round.
how should I store this fudge?
Fudge is a difficult food to store. It definitely doesn’t last long. If you are making this recipe, I recommend making it the day of eating it.
You can store it, but it loses texture pretty quick, as all fudge does.
To store it, I would recommend wrapping it in saran wrap, then placing it in an air tight container, so no extra air is getting to it.
You can even place it in the fridge or freezer depending on when you plan to eat it.
If you plan to eat it within 24 hours, I would put it in the fridge, or just leave it on the counter, as it is, wrapped up and in a container.
If you are making it a week or more than three days in advance, I would highly recommend putting it in the fridge.
If it is more than a week, I would freeze it, as it is wrapped up in saran wrap, and in an airtight container.
To thaw the fudge, take it out of the freezer 24 hours in advance and place on the counter, or in the fridge, to thaw.
watch how to make another one of our favorite fudge recipes, here:
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We love making fudge, and it is beyond easy to make. Don’t believe me? Watch how simple our Reese’s Peanut Butter Cup Fudge is, to make, here:
looking for more fudge recipes? Here are a few of our favorites:
Vanilla Nut Fudge Recipe
- 2½ cups sugar
- ½ cup butter
- ⅔ cup evaporated milk
- 1 jar marshmallow creme
- 8 ounces vanilla almond bark
- 1 teaspoon vanilla
- 2 cups chopped nuts walnuts or pecans
- Line 9 x 13 pan with aluminum foil and spray with cooking spray or butter
- In a large saucepan, combine sugar, butter, and evaporated milk. Cook over medium heat until sugar is dissolved, be sure to stir occasionally to prevent burning.
- Bring to a boil and stir occasionally for 7 minutes.
- Remove from heat and stir in marshmallow creme, almond bark, and vanilla until smooth.
- Mix in nuts until combined, and then pour mixture into prepared dish. Spread with spatula until smooth.
- Refrigerate for two hours.Store in an airtight container in the fridge.
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