Caramel Pecan White Fudge Recipes

WHITE PECAN FUDGE

Steps:

• Line a 9-in. square pan with foil. Greased the foil with 1/2 tablespoon butter and set aside. Butter the sides of a large heavy saucepan with 1/2 tablespoon butter. Cut remaining butter into small pieces and place in a large heat-proof bowl; add marshmallows and set aside., In the buttered saucepan, combine sugar and cream. Cook and stir over medium heat until mixture comes to a boil. Cover and cook for 2 minutes to dissolve any sugar crystals. Uncover; cook over medium heat, without stirring, until a candy thermometer reads 234° (soft-ball stage)., Remove from the heat. Pour over butter and marshmallows; stir until melted. Add the chocolate. Continue stirring until chocolate and mixture is smooth. Stir in vanilla and nuts. Pour into prepared pan. Refrigerate until firm. Lift out of pan; remove foil and cut into 1-in. squares. Store in an airtight container at room temperature.

CARAMEL PECAN FUDGE

Steps:

• Butter a 9X9 baking pan.
• In a large saucepan, mix 1 cup of milk and 2 cups sugar. Set aside.
• Slowly melt one cup sugar in a small heavy saucepan stirring constantly.
• Pour the caramelized sugar in the milk/sugar mixture.
• Over medium heat, stir until the caramelized sugar is dissolved.
• When the mixture starts to boil, add the butter.
• Cook to the soft-ball stage.
• Add the pecans and vanilla, remove from heat and beat until creamy.
• Set in cold water, when the mixture starts to stick to the pot and is thick, pour into the buttered 9X9 pan.
• Let cool, cut and enjoy.

BUTTER PECAN FUDGE

Steps:

• Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine remaining butter, granulated and brown sugars, cream and salt. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage). Remove from heat. Add vanilla to pan (do not stir)., Cool, without stirring, to 110°, about 30 minutes. Beat with a spoon until fudge just begins to thicken. Gradually stir in confectioners' sugar until smooth; add nuts and continue stirring until fudge becomes very thick and just begins to lose its sheen. Immediately spread into prepared pan. Cool., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.