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Prep Time: 4 Minutes Cook Time: 30 Minutes |
Ready In: 34 Minutes Servings: 12 |
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I haven't made this recipe yet, but I will be making it for Christmas. I found the recipe in a Taste of the South Magazine - Christmas 2008. -NOTE- The prep time in this recipe includes 4 hours to let the fudge cool before cutting. Ingredients:
3 cups sugar |
3/4 cup butter |
5 fluid ounces evaporated milk |
12 (1 ounce) white chocolate baking squares |
1 (7 1/2 ounce) jar strawberry marshmallow creme |
1 cup chopped pecans |
1 teaspoon pure vanilla extract |
Directions:
1. Line a 9X9X2-inch baking pan with aluminum foil, allowing the foil to hand over the edges of the pan; set aside.
2. In a medium to large heavy saucepan, combine sugar, butter, and evaporated milk and bring to a boil stirring frequently over medium heat.
3. Continue cooing until mixture reaches 234F on a candy thermometer.
4. Add white chocolate and marshmallow creme and stir to combine.
5. Add chopped pecans and vanilla extract and stir to combine.
6. Pour mixture into the prepared pan.
7. Cool for at least 4 hours.
8. When the fudge is set, pull up the excess foil to remove fudge from pan.
9. Peel back the foil and cute fudge into 1-inch squares.
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