The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates.

Vanilla Fudge

Blaise Doubman

Growing up my Grandma Barbra and I would make fudge all the time and experiment with different flavors. One of my favorites was a chocolate fudge we would make with stripes of caramel throughout and pecans sprinkled in. Sort of like a “turtle”. It was so delicious! Over the years we tried and developed several fudge recipes, quite a few peanut butter fudge recipes and passed them along to friends and family. Those recipes are now on my website. Regardless of how many different fudges we made, we always tried to stay rather traditional in flavors. We did not experiment, or have any desire to, try orange cream fudge or dill pickle fudge, nothing like that. If you come up and develop a good basic fudge base recipe you do not really need to go outside the box that much for it to be delicious. Plus, who is wanting to try an odd flavor combination in their fudge when fudge is supposed to be old-fashioned and familiar?

Which is where this recipe came from. Thinking of fudge flavors that would be old-fashioned yet familiar, let me to ponder what flavor was missing from the typical line up. After much thought, I could not believe I had not thought about it before. Vanilla! So, I tried several different vanilla fudge recipes and most just did not have good flavor. I tried adding nuts but the nuts seemed to take away from the vanilla flavor I was looking for. Finally, I got the recipe right and now love to add this recipe to my fudge making. It is super sweet but the good news is, when cut small, this fudge will make almost 100 pieces! Save this recipe for your Holiday parties and dessert trays because this is easy to make and such a crowd pleaser!

Vanilla Fudge

Leftover fudge can be kept covered at room temperature for 5 days.

4 cups white granulated sugar

2 sticks unsalted butter, soft

14 oz can sweetened condensed milk

3/4 cup whole milk

2 tablespoons light corn syrup

2 teaspoons sea salt

2 teaspoons pure vanilla extract

In a large pot over medium high heat combine white granulated sugar, soft unsalted butter, sweetened condensed milk, whole milk, light corn syrup and sea salt.

Stir everything constantly while the mixture comes to a boil.

Once at a boil, stir constantly, for 12 minutes – or until the mixture has reached softball stage.

Remove from heat and stir in pure vanilla extract. Hand beat for a few minutes.

Pour mixture into bowl of a stand mixer fitted with whisk attachment – or use electric hand beater and new bowl. Beat on medium high speed for 7 minutes.

Remove and pour into greased 9×13-inch pan.

Smooth out the top. Place into the refrigerator for 1 hour.

Remove and cut.

Ask and Answer: Have any family heirloom recipes you would like featured here in this column and on my website? Send me a message on my website and I’ll work with you on getting them printed and featured. I would love to hear from you!