Strawberry Fudge

1. 1

   Line a 9 inch square pan with foil, allowing foil to hang over edges, set aside.

2. 2

   In a heavy saucepan, combine sugar, butter and milk. Bring to a boil over medium heat, stirring frequently. Continue to cook until mixture reaches 234 degrees on a candy thermometer.

3. 3

   Add white chocolate and marshmallow creme, stirring to combine. Add pecans and vanilla, stirring to combine. Pour into prepared pan.

4. 4

   Cool for at least 4 hours.

5. 5

   When set, pull up on excess foil to remove fudge from pan. Peel back foil. Cut into squares.

* Per serving · 4 servings · Values may vary.

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