Cherry Nut White Fudge
Ring in Christmas with this fudge that's the color of the season, white, red and green. The caramel-like flavored fudge is speckled with red and green candied cherries and pecans.
2 teaspoons plus 1/4 cup butter, divided
2 cups granulated (white) 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
Line a 8-inch square baking pan with aluminum foil, extending foil at least 2 inches over ends of pan and grease foil with 2 teaspoons butter; set aside.
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°F/116°C (soft-ball stage). Remove from the heat; stir in marshmallows and vanilla.
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.
Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-inch squares.
Preparation Time: 30 minutes
Cook Time: 30 minutes
Chill Time: 2 hours
For best results, test your candy thermometer in boiling water. If the water boils at a temperature other than 212°F (100°C), adjust the temperature accordingly prior to making fudge.
Store in an airtight container in the refrigerator.
Amount per serving: Calories 54, Fat 2 g (Saturated Fat 1 g), Cholesterol 4 mg, Sodium 29 mg, Carbohydrate 9 g, Trace Fiber, Trace Protein. Diabetic Exchange: 1/2 starch.
Recipe Courtesy Of
Flo Burtnett, Gage, Oklahoma