Toast the pecans:
In a medium skillet, melt 2 tablespoons of butter over medium heat. Add the chopped pecans and cook, stirring frequently, until they are lightly toasted and fragrant, about 5-7 minutes. Remove from heat and set aside.
Prepare a baking pan:
Line a 9×13-inch baking pan with aluminum foil or parchment paper, leaving some overhang for easy removal. Grease lightly with butter or non-stick spray.
Cook the sugar mixture:
In a large saucepan, combine the granulated sugar, evaporated milk, 3/4 cup of butter, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a rolling boil.
Boil the mixture:
Once boiling, continue to cook and stir for 4 minutes. Remove from heat.
Add marshmallow creme and white chocolate chips:
Quickly stir in the marshmallow creme and white chocolate chips until completely melted and smooth.
Add pecans and vanilla:
Stir in the toasted pecans and vanilla extract until well combined.
Pour into the pan:
Pour the fudge mixture into the prepared baking pan, spreading it out evenly with a spatula.
Cool and set:
Allow the fudge to cool at room temperature until set, about 2-3 hours. You can also refrigerate it to speed up the process.
Cut and serve:
Once set, lift the fudge out of the pan using the overhanging foil or parchment. Cut into small squares and serve.
Nutritional Information (per piece, based on 36 pieces):
Calories: 150
Protein: 1g
Carbohydrates: 23g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 10mg
Fiber: 0g
Sugar: 21g
Sodium: 60mg
Intensity Level:
Medium: This recipe involves cooking a sugar mixture to a precise temperature, which requires careful attention and some experience in candy-making.
Preparation Time:
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes, plus cooling time
Enjoy your rich and creamy Butter Pecan Fudge!
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