Printable | Taste of Home

White Pecan Fudge

1 tablespoon plus 1/2 cup butter, divided
2-1/2 cups miniature marshmallows
2-1/4 cups sugar
1 cup heavy whipping cream
16 squares (1 ounce each) white baking chocolate, cut into small pieces
2 teaspoons vanilla extract
2 cups chopped pecans

Line a 9-in. square pan with foil. Greased the foil with 1/2
tablespoon butter and set aside. Butter the sides of a large heavy
saucepan with 1/2 tablespoon butter. Cut remaining butter into small
pieces and place in a large heat-proof bowl; add marshmallows and set
aside. In the buttered saucepan, combine sugar and cream. Cook and

Printed from tasteofhome.com Jul 25, 2008

-----------------------Fold------------------------

White Pecan Fudge cont.

stir over medium heat until mixture comes to a boil. Cover and cook
for 2 minutes to dissolve any sugar crystals. Uncover; cook over
medium heat, without stirring, until a candy thermometer reads
234° (soft-ball stage). Remove from the heat. Pour over butter
and marshmallows; stir until melted. Add the chocolate. Continue
stirring until chocolate and mixture is smooth. Stir in vanilla and
nuts. Pour into prepared pan. Refrigerate until firm. Lift out of
pan; remove foil and cut into 1-in. squares. Store in an airtight
container at room temperature.

Yield: about 3-1/2 pounds (about 6-1/2 dozen).