Prep 4 hrs
Cook 15 mins
Creamy, heavenly, rich white fudge that melts in your mouth. Nuts are optional, or use the kind that you prefer (hazelnuts are good, too!). And, try a tiny tint of red food coloring for a beautiful pink Valentine's Day candy gift! Prep time includes chilling time; yield is approximate according to the size candy is cut - remember, a little of this fudge does go a long way in satisfying your sweet tooth!
- Butter bottom and sides of a 9x9x2 inch square pan, or line with aluminum foil.
- Heat baking chips, marshmallows and condensed milk in a saucepan over low to medium heat, stirring constantly until chips and marshmallows are melted and smooth.
- Stir in vanilla and pecans.
- Pour into prepared pan immediately, then cover and refrigerate until firm, about 4 hours.
- Cut into 1-inch squares.
- To toast pecans, toss in ungreased skillet over medium-low heat for 5 to 7 minutes, stirring frequently, until browning begins; continue until golden brown.
Excellent,grandkids loved this!!!!!!!!
This IS sweet, but hey, it's fudge after all! My DD just LOVED it. I made this even easier by heating the marshmallows, condensed milk and white chocolate chips together in the microwave for 30 second intervals (stirring well in between). I then stirred the hot mixture with a whisk until all the marshmallows were melted and then added the vanilla and pecans. Thanks, Angie for this creamy, delicious addition to my holiday gift baskets.
Yesterday I had a 12 ounce bag of vanilla chips I wanted to use up. I had everything this recipe called for already on hand, so I made 2/3 of the recipe. Based on the other review, and my experience in the past with chocolate fudge made with marshmallows and sweetened condensed milk, I cooked mine until it started bubbling. It's still not quite the consistency of regular fudge--less grainy, I guess because you don't start with grainy sugar! It's really good. I think it was even better today, after it set overnight. Thanks for this recipe!