How to Make Butter Pecan Fudge

Several years ago my sister told me about this butter pecan fudge she’d had on vacation.  She raved about this fudge and asked me to see if I could make her some. After much searching on the internet and some trial and error, this is the recipe that worked for me. 

Ingredients

• 3 cups sugar
• 3/4 cup + 2 Tbsp butter or margarine (divided)
• 2/3 cup evaporated milk
• 8-12 oz white chocolate chips (1 bag from the grocery store)
• 1 7 oz jar marshmallow fluff
• 1 cup pecan halves and pieces
• 1 tsp vanilla

Equipment

• large saucepan
• measuring cups and spoons
• 13×9 baking dish
• whisk and/or spatula
• parchment paper
• small bowl
• candy thermometer

Directions

1. Line the 13×9 pan with parchment paper and set aside.
2. In a large saucepan melt 2 Tbsp butter.  Add pecan pieces to toast.
3. Once the pecan pieces are fragrant and toasted (a couple minutes tops) remove them to a small bowl.
4. Add the rest of the butter, sugar, and evaporated milk to the saucepan then stir to mix.
5. Heat to a temperature of 230 degrees.  If you do not have a candy thermometer, bring to a rolling boil and cook 4-5 minutes.
6. Remove from heat and add the chocolate chips a little at a time until they are melted. You may need to return the saucepan to the burner on medium heat to keep the mixture from cooling too much for the chocolate to melt completely. 
7. Add the vanilla then the marshmallow fluff and finally the pecans.
8. Stir to mix thoroughly then poor into the prepared pan.
9. Cool to room temperature then cut into squares.