WHITE PECAN FUDGE

By stepjo7269

Taste of Home

Ingredients

• 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 vanilla extract
• 2 cups chopped pecans
• Directions
• ●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 degrees (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. Yield: about 3-1/2 pounds.

Details

Servings 7

Preparation

Step 1

Nutrition 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.