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White Pecan Fudge
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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 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.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |