White Pecan Fudge

I package batches of this rich fudge to send to family and friends. It's just delicious!

Ingredients:

• 1 tablespoon plus 1/2 cup butter, divided
• 2-1/2 cups miniature marshmallows
• 2-1/4 cups Imperial Sugar® / Dixie Crystals® Granulated Sugar
• 1 cup heavy whipping cream
• 16 ounces white baking chocolate, finely chopped
• 2 teaspoons vanilla extract
• 2 cups chopped pecans

Instructions:

1. 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.
2. Cut remaining butter into small pieces and place in a large heat-proof bowl; add marshmallows and set aside.
3. In the buttered saucepan, combine sugar and cream. Cook and stir over medium heat until mixture comes to a boil.
4. 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).
5. Remove from the heat. Pour over butter and marshmallows; stir until melted. Add the chocolate. Continue stirring until chocolate and mixture is smooth.
6. 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. 

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