Cottage Garden Fudge
Now remove the bowl from the microwave and stir like crazy to mix. Scrape down the sides and across the bottom of the bowl to incorporate everything. Work quickly while the mix is hot.
Now beat in the vanilla extract.
Quickly stir in the nuts.
Pour and scrape into the foil-lined pan. Smooth the top.
Allow to cool, then cover and chill in the refrigerator for several hours or overnight until hard.
To cut: Remove the now solid block of fudge from the pan (flip it out, remove foil and turn right side up) and cut into squares with a hot, sharp knife. (To heat the knife, dip it in hot water and wipe it dry between cuts.)
To store, keep tightly covered in the refrigerator under lock and key.
ENJOY!
The copyright of the article Cottage Garden Fudge in Cottage Garden is owned by Barbara M. Martin. Permission to republish Cottage Garden Fudge in print or online must be granted by the author in writing.
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