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White Pecan Fudge

 White Pecan Fudge
Each Christmas, I package batches of this rich fudge to send to family and friends. It's just delicious!
78 ServingsPrep: 10 min. + chilling Cook: 10 min.


  • 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 ounces white baking chocolate, finely chopped
  • 2 teaspoons McCormick® Pure 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.

2 of 2

White Pecan Fudge (continued)

Directions (continued)

  • Yield: about 3-1/2 pounds (about 6-1/2 dozen).
Nutritional Facts: 1 serving (1 each) equals 73 calories, 5 g fat (2 g saturated fat), 8 mg cholesterol, 16 mg sodium, 8 g carbohydrate, trace fiber, trace protein.