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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 6 |
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My sister loves this fudge and so do I. It reminds us of the fudge we would get at the Jersey Shore when we were girls. I started making it for Christmas about 3 years ago. I found the recipe in a Southern Living magazine and the strawberry marshmallow creme online.( I have never found it in a store.) This freezes well, I have made it without the pecans but I think it is better with them. Cooking time includes cooling time. Ingredients:
3 cups sugar |
3/4 cup butter |
5 ounces evaporated milk |
12 ounces squares white chocolate |
1 (7 1/2 ounce) jar strawberry marshmallow creme |
1 cup pecans, chopped |
1 teaspoon vanilla |
Directions:
1. Line a 9 inch square pan with foil, allowing foil to hang over edges, set aside.
2. In a heavy saucepan, combine sugar, butter and milk. Bring to a boil over medium heat, stirring frequently. Continue to cook until mixture reaches 234 degrees on a candy thermometer.
3. Add white chocolate and marshmallow creme, stirring to combine. Add pecans and vanilla, stirring to combine. Pour into prepared pan.
4. Cool for at least 4 hours.
5. When set, pull up on excess foil to remove fudge from pan. Peel back foil. Cut into squares.
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