Vanilla Fudge II
This white chocolate and pecan fudge is a rich, sweet square that needs no candy thermometer. Instead of testing for a soft-ball stage, you boil the sugar, evaporated milk and butter for a fixed five minutes, then stir in marshmallow crème and white chocolate off the heat. The crème keeps the texture creamy and forgiving, while the pecans add crunch. It suits gift boxes and holiday trays.
Instructions
Line a baking tray with foil, letting it hang over the edges so you can lift the fudge out later. Grease the foil with a little butter.
Put the sugar, evaporated milk and butter in a saucepan. Set it over medium heat and stir constantly until the mixture comes to a boil.
Once it is boiling, keep cooking for 5 minutes, stirring the whole time so the bottom does not scorch. Take the pan off the heat.
Add the marshmallow crème, white chocolate, pecans and vanilla extract. Stir until the chocolate has melted and the mixture is smooth.
Pour the fudge into the lined tray and let it cool to room temperature. Then refrigerate it until firm, and cut it into pieces.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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