Butter Pecan Fudge

INGREDIENTS:

3 cups granulated sugar

1 cup unsalted butter

1 cup heavy cream

1 teaspoon vanilla extract

3 cups white chocolate chips

1 jar (7 ounces) marshmallow cream

1 1/2 cups chopped pecans, toasted

Pinch of salt

DIRECTIONS:

Prep Work:

Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides. This will make it easier to lift the fudge out later.

Toast the pecans by spreading them evenly on a baking sheet and baking in a preheated oven at 350°F (175°C) for about 8-10 minutes or until fragrant. Allow them to cool before chopping.

Cooking the Base:

In a large, heavy-bottomed saucepan, combine the sugar, butter, and heavy cream over medium heat. Stir constantly until the sugar dissolves and the butter melts.

Once the mixture comes to a boil, insert a candy thermometer and continue to cook, stirring occasionally, until it reaches the soft ball stage at 240°F (116°C).

Adding Flavors:

Remove the saucepan from heat and stir in the vanilla extract, white chocolate chips, marshmallow cream, and a pinch of salt. Stir until the mixture becomes smooth and creamy.

Incorporating Pecans:

Gently fold in the toasted and chopped pecans, ensuring they are evenly distributed throughout the fudge mixture.

Setting the Fudge:

Pour the fudge mixture into the prepared baking pan, spreading it evenly with a spatula.

Allow the fudge to cool at room temperature until set, which typically takes 4-6 hours. For faster setting, you can refrigerate it for about 2-3 hours.

Cutting and Serving:

Once the fudge is completely set, use the parchment paper overhangs to lift it out of the pan.

Place the block of fudge on a cutting board and use a sharp knife to cut it into small squares or rectangles.

Storage:

Store the Butter Pecan Fudge in an airtight container at room temperature for up to two weeks. For longer storage, refrigerate for up to a month or freeze for up to three months.