Cherry-Nut White Fudge Recipe

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Cherry-Nut White Fudge Recipe
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  1. 2 teaspoons plus 1/4 cup butter, divided
  2. 2 cups sugar
  3. 1 cup half-and-half cream
  4. 1/4 cup light corn syrup
  5. 1/2 teaspoon salt
  6. 1 cup miniature marshmallows
  7. 1 teaspoon vanilla extract
  8. 1/2 cup Diamond of California Pecan Halves
  9. 1/3 cup red candied cherries
  10. 1/3 cup green candied cherries
  1. Line an 8-in. square dish with foil and grease the foil with 2 teaspoons butter; set aside.
  2. In a large heavy saucepan, combine the sugar, cream, corn syrup, salt and remaining butter. Bring to a boil over medium heat, stirring until sugar is dissolved. Cook over medium-low heat, without stirring until a candy thermometer reads 240° (soft-ball stage). Remove from the heat; stir in marshmallows and vanilla.
  3. With a wooden spoon, beat until mixture begins to lose its gloss, about 10 minutes. Fold in pecans and candied cherries. Pour into prepared pan. Refrigerate for 2 hours or until firm.
  4. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 2 pounds.
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