Taste of Home
White Pecan Fudge
TOTAL TIME: Prep: 10 min. + chilling Cook: 10 min.
YIELD: about 3-1/2 pounds (about 6-1/2 dozen).
Each Christmas, I package batches of this rich fudge to send to family and friends. It's just delicious! —Marie Draper, Price, Utah
Ingredients
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1 tablespoon plus 1/2 cup butter, divided
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2-1/2 cups miniature marshmallows
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2-1/4 cups sugar
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1 cup heavy whipping cream
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16 ounces white baking chocolate, finely chopped
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2 teaspoons vanilla extract
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2 cups chopped pecans
Directions
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1.
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.
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2.
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).
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3.
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.
Nutrition Facts
1 each: 73 calories, 5g fat (2g saturated fat), 8mg cholesterol, 16mg sodium, 8g carbohydrate (7g sugars, 0 fiber), 0 protein.
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