White Pecan Fudge
Package batches of this rich fudge to send to family and friends. It's just delicious!
about 3 1/2 pounds (about 6 1/2 dozen, 78 servings)
1 tablespoon plus 1/2 cup butter, divided
2 1/2 cups miniature marshmallows
2 1/4 cups granulated (white) sugar
1 cup heavy whipping cream
16 ounces white baking chocolate, finely chopped
2 teaspoons vanilla extract
2 cups chopped pecans
Line a 9-inch square baking pan with aluminum foil, extending foil at least 2 inches over ends of pan. 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; 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°F/112°C (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-inch squares.
Preparation Time: 10 minutes
Cook Time: 10 minutes
* 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 at room temperature.
Amount per serving: Calories 73, Fat 5 g (Saturated Fat 2 g), Cholesterol 8 mg, Sodium 16 mg, Carbohydrate 8 g, Trace Fiber, Trace Protein.
Recipe Courtesy Of
Taste of Home