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Ingredients
- 2 teaspoons plus 1/4 cup butter, divided
- 2 cups sugar
- 1 cup half-and-half cream
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
- 1 cup miniature marshmallows
- 1 teaspoon vanilla extract
- 1/2 cup pecan halves
- 1/3 cup red candied cherries
- 1/3 cup green candied cherries
Directions
- 1. Line an 8-in. square dish with foil and grease the foil with 2 teaspoons butter; set aside.
- 2. In a large heavy saucepan, combine the sugar, cream, corn syrup, salt and remaining butter. Bring to a boil over medium heat, stirring until sugar is dissolved. Cook over medium-low heat, without stirring until a candy thermometer reads 240° (soft-ball stage). Remove from the heat; stir in marshmallows and vanilla.
- 3. With a wooden spoon, beat until mixture begins to lose its gloss, about 10 minutes. Fold in pecans and candied cherries. Pour into prepared pan. Refrigerate for 2 hours or until firm.
- 4. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts
1 piece: 54 calories, 2g fat (1g saturated fat), 4mg cholesterol, 29mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 0 protein.
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