Toasted Pecan White Fudge Recipes

WHITE PECAN FUDGE

Steps:

• 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° (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.

BUTTER PECAN FUDGE

Steps:

• Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine remaining butter, granulated and brown sugars, cream and salt. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage). Remove from heat. Add vanilla to pan (do not stir)., Cool, without stirring, to 110°, about 30 minutes. Beat with a spoon until fudge just begins to thicken. Gradually stir in confectioners' sugar until smooth; add nuts and continue stirring until fudge becomes very thick and just begins to lose its sheen. Immediately spread into prepared pan. Cool., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

TOASTED-PECAN WHITE FUDGE

Steps:

• Butter bottom and sides of 9-inch square pan, or line with foil.
• In 2-quart saucepan, heat baking chips, marshmallows and milk over medium heat, stirring constantly, until chips and marshmallows are melted and mixture is smooth.
• Stir in vanilla and pecans. Immediately pour into pan. Cover; refrigerate until firm, about 4 hours. Cut candy into 1-inch squares.

WHITE CHOCOLATE FUDGE

Steps:

• Grease an 8x8 inch baking dish. Set aside.
• In a medium bowl, beat cream cheese, sugar, and vanilla until smooth.
• In the top of a double boiler over lightly simmering water, heat white chocolate, stirring until melted and smooth.
• Fold melted white chocolate and pecans into cream cheese mixture. Spread into prepared baking dish. Chill for 1 hour, then cut into 1 inch squares.

BUTTER PECAN FUDGE

Steps:

• Preheat the oven to 350F degrees.
• Sprinkle the pecans on a cookie sheet and bake in the preheated oven for 5-10 minutes. When they're done, you will be able to smell a delicious nutty aroma.
• Line an 8x8 inch pan with parchment, or line with aluminum foil and grease with butter.
• Add the butter, brown sugar, white sugar and whipping cream to a medium saucepan. If using a candy thermometer, clip it to the side of the bowl.
• Melt the ingredients together over medium-low heat.
• Once the butter is melted, bring the mixture to a boil. Boil for 5 minutes without stirring, or until the candy thermometer reads 235F degrees.
• Remove from the heat and cool for 10 minutes.
• Stir in the salt and vanilla extract.
• Stir in the sifted powdered sugar, then fold in the toasted pecans.
• Spoon the batter into the lined pan and let set for 2 hours.
• Cut into small squares with a sharp knife.

TOASTED PECANS

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Pour the butter into a medium bowl, and mix in the pecans. Stir until the pecans are well coated.
• Arrange coated pecans in a single layer on one or two medium baking sheets. Sprinkle with salt.
• Bake in the preheated oven approximately 1 hour, stirring occasionally. Remove from heat, cool and store in covered containers.