White Pecan Fudge Recipes

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WHITE PECAN FUDGE



White Pecan Fudge image

Haven't tried this one yet, but wanted to post it to save for Christmas. Vanilla should be 2 teaspoons, but it would not show up on the list of ingredients when I reviewed the recipe! The yield doesn't sound right to me on this, but I listed it as the recipe did.

Provided by Doglover61aka Earnh

Categories     Candy

Time 50m

Yield 3 1/2 pounds, 6-8 serving(s)

Number Of Ingredients 8

1 tablespoon butter, divided
1/2 cup butter, divided
2 1/2 cups miniature marshmallows
2 1/4 cups sugar
1 cup heavy whipping cream
16 (1 ounce) white chocolate baking squares, cut into small pieces
2 teaspoons vanilla extract
2 cups chopped pecans

Steps:

  • Line a 9 inch square pan with foil. Grease the foil with 1/2 tablespoon butter and set aside. Butter the sides of a large, heavy sauce pan 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 heat. Pour over butter and marshmallows; stir until melted. Add the chocolate. Continue stirring until 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. Store in airtight container at room temperature.

Nutrition Facts : Calories 1308.3, Fat 82.4, SaturatedFat 37, Cholesterol 110.7, Sodium 222.5, Carbohydrate 143, Fiber 3.5, Sugar 133.2, Protein 9.1

TOASTED-PECAN WHITE FUDGE



Toasted-Pecan White Fudge image

A saucepan and five easy ingredients are all that's needed to make a sweet and easy foolproof candy.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h10m

Yield 64

Number Of Ingredients 5

1 1/2 bags (12-oz size each) white vanilla baking chips (3 cups)
2 cups miniature marshmallows or 16 large marshmallows, cut in half
1 cup (from 14-oz can) sweetened condensed milk (not evaporated milk)
1/2 teaspoon vanilla
1 cup pecan halves, toasted if desired

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.

Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Candy, Sodium 25 mg, Sugar 8 g, TransFat 0 g

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