White Chocolate Fudge With Pecans

Ingredients

• 4 cups bakers white granular sugar

• 1/4 tsp Cream of Tartar

• 1/2 cup light corn syrup

• 2 sticks minus 2 tbls unsalted butter (will use the 2 tbls later)

• 1/3 cup whole evaporated milk

• 2/3 cup heavy whipping cream MINUS 1 TBLS

• 1 tablespoon pure vanilla extract

• 8 oz GHIRARDELLI Classic White Chips

• 1 cup small marshmallows

• PECANS

Directions

Lightly grease a 9 by 13-inch pan and set aside.

In a large saucepan, combine the sugar, corn syrup, evaporated milk, cream and two-thirds the butter. Cook over medium heat, stirring occasionally, until it reaches 242.5 degrees F, between the soft and hard ball stages.

Remove from the heat and stir in the remaining ingredients one at a time in this order.

CREME OF TARTAR  (Stir in immediately when removing pan from heat)

MARSHMELLOWS

Balance of BUTTER

CHOCOLATE

VANILLA

NUTS

Stir with a large wooden spoon, whisk until thick then stir in nuts. Pour into the prepared pan and let harden.

I do not recommend putting this fudge in the refrigerator. 

FIND MY RECIPES AT:                 tomsbananabread.com                 tomsfudgerecipes.com