Butter Pecan Fudge

Ingredients

  • 2 cups Pecan halves
  • 1 Tbsp softened butter (for greasing the pan)
  • 5 oz can Evaporated Milk
  • 4 Tbsp Butter, cut into chunks
  • 1 cup Sugar
  • 1 cup Brown sugar
  • 7 oz Kraft Marshmallow crème
  • 2 cups White chocolate wafers
  • 1 ½ tsp Vanilla extract

Directions

  • Step 1:

    Preheat oven to 350oF.

  • Step 2:

    Place 2 cups of nuts on a sheet pan and toast for 8 minutes. Let cool, then chop in half and set aside

  • Step 3:

    Coat sides and bottom of a 8 x 11.5 rectangular baking dish with 1 Tbsp softened butter

  • Step 4:

    Gather and measure all ingredients before heating fudge mixture. ONCE YOU ADD HEAT YOU MAY NOT step away or stop stirring

  • Step 5:

    In a large, heavy saucepan, add evaporated milk, butter, sugars, and marshmallow crème

  • Step 6:

    Heat over medium heat and stir CONSTANTLY with a heat safe spatula

  • Step 7:

    BE PATIENT. Bring mixture to a rolling boil (takes approximately 15 minutes). Let mixture boil for 5 minutes – continuing to stir CONSTANTLY while scraping sides and bottom of pan.

  • Step 8:

    Remove saucepan from heat and add 2 cups white chocolate wafers. Stir until melted and mixture is smooth

  • Step 9:

    Stir in vanilla extract and toasted nuts. Stir until evenly mixed

  • Step 10:

    Immediately pour into prepared pan, spread evenly, and smooth over the top

  • Step 11:

    Let stand at room temperature until cooled completely.