Dec 18, 2005
Very good recipe; My mom says "Don't change a thing!" But I have some suggestions on making it even better. This was my first attempt at fudge, and it was so easy--a real plus for that reason. But I didn't think it was as tasty as it could have been. When I made it a second time, I used half granular sugar and half brown sugar (3/4 cup of each). Also used 2 t. maple extract, instead of 1 1/2 t. This simple variation made for more of a maple taste and less of a white chocolate taste.
Also a couple hints for those who are having trouble with it not forming up the way it should:
(1) I found that it had to boil longer than 5 minutes. I boiled it 8 or 9 minutes, stirring constantly. You want it to reach to "soft ball" stage. You don't need a candy thermometer. Just drop a bit of the boiling mixture from a spoon into a glass of cold water. If it forms into small rould balls at the bottom of the glass, you're all set. If not, boil it a minute longer and try again.
(2) Get the marshmallows, white chocolate, extract, and nuts all measured out and ready to go so you can dump it in quickly and begin stirring right away as soon as you remove the boiling mixture from the heat. Stir as vigorously as posssible, but if it starts to become too difficult to stir or starts to become granular, return it to the burner (which will still be warm) while stirring. It will soften right back up and become smooth and satiny. Don't leave it on the heat for more than 30 seconds at a time, though.
—Jill P.
