Strawberry Fudge

1. 1

   Line a 9X9X2-inch baking pan with aluminum foil, allowing the foil to hand over the edges of the pan; set aside.

2. 2

   In a medium to large heavy saucepan, combine sugar, butter, and evaporated milk and bring to a boil stirring frequently over medium heat.

3. 3

   Continue cooing until mixture reaches 234F on a candy thermometer.

4. 4

   Add white chocolate and marshmallow creme and stir to combine.

5. 5

   Add chopped pecans and vanilla extract and stir to combine.

6. 6

   Pour mixture into the prepared pan.

7. 7

   Cool for at least 4 hours.

8. 8

   When the fudge is set, pull up the excess foil to remove fudge from pan.

9. 9

   Peel back the foil and cute fudge into 1-inch squares.

* Per serving · 4 servings · Values may vary.

No additional tips available.