Vanilla bean fudge

I didn't really grow up eating fudge. So as a result, it's really something that I simply don't crave.  But it always looks so good and rich and delicious when I see it -- as well as when I see the thousands (literally!) of fudge recipes posted around the holidays.  I made some fudge last year (it was super duper loaded with tons of  things including potato chips!), and there were white chocolate-Oreo and cookie dough varieties before that, but given how long I've been baking and how long this blog has been around, that's not a whole lot of fudge!

So I set out to make some fudge again this holiday season.  It was such a hit last year, and I wanted something I could make ahead.  So I went searching through the multitude of fudge recipes populating Pinterest and this one particular recipe caught my eye.  It was fudge....but it wasn't chocolate (I always equate fudge with either chocolate or peanut butter (or both!), but this one was neither)!  Also, seeing as I was planning on making a double batch, I was glad it was vanilla, since B loves vanilla (ie. I had someone to give fudge to to get it out of my kitchen, and therefore not on my hips)!

Vanilla Bean Fudge
From Chocolate Moosey

I doubled the recipe, since I wanted thicker but smaller pieces of fudge (so I used a 9x9 inch pan).  The ingredients listed below are for a single batch.

Ingredients:

1 1/2 cups granulated sugar
6 Tbsp unsalted butter, cut in 1 Tbsp pieces
1/3 cup evaporated milk
1 cup white chocolate chips
1 cup marshmallow fluff
1 tsp vanilla extract
1 vanilla bean, cut lengthwise and seeds scraped

Directions:

Line an 8x8 pan with parchment paper.

In a large heavy-bottom saucepan, combine the sugar, butter, and milk.
Bring to a rolling boil, stirring until everything is smooth.
Boil for 5 minutes, stirring often (make sure you don't shorten this time, or the fudge may not firm up).

Remove from the heat and stir in the chocolate chips, marshmallow fluff, vanilla extract, and vanilla seeds until melted and smooth (it will be thick!).
Spread into the pan (if the fudge thickens too much, put it back over the heat until it's easy to stir again).
Let cool until firm, at least 4 hours or overnight.
Cut into pieces.
If not serving all at once, cut off what you want and leave the remaining slab of fudge, wrapped in a plastic bag, in the fridge.