Ingredients:

  • 1 cup raw Pecan Halves or Pieces
  • 2 tablespoons unsalted butter (for toasting nuts)
  • 2 cups granulated sugar
  • 1 (12-oz) can evaporated milk
  • 4 tablespoons unsalted butter, cubed
  • 1 tablespoon light corn syrup
  • 1/4 teaspoon fine grain salt
  • 1 cup semi-sweet chocolate chips
  • 6 ounces white chocolate chips
  • 1 cup marshmallow fluff/creme
  • 1 teaspoon pure vanilla extract

Instructions:

  1. Line an 8x8 inch baking pan with parchment paper, ensuring an overhang on two sides. Lightly grease the paper.
  2. Melt 2 tablespoons of butter in a small skillet. Add pecans and toast over medium heat until fragrant and lightly golden (about 3-5 minutes). Set aside to cool completely, then roughly chop.
  3. In a heavy-bottomed saucepan, combine the sugar, evaporated milk, 4 tablespoons of cubed butter, corn syrup, and salt.
  4. Heat the mixture over medium heat, stirring constantly until the sugar is fully dissolved. Stop stirring once it reaches a rolling boil.
  5. Cook the mixture without stirring until it reaches the soft-ball stage (235°F / 113°C on a candy thermometer), or boil undisturbed for exactly 11 minutes after the rolling boil begins.
  6. Immediately remove the pan from the heat. Wait 1 minute, then quickly stir in the semi-sweet and white chocolate chips until fully melted and smooth.
  7. Stir in the marshmallow fluff/creme and vanilla extract until just combined. Do not overmix.
  8. Gently fold in the cooled, toasted pecans until evenly distributed throughout the fudge mixture.
  9. Pour the mixture into the prepared pan and spread evenly with a lightly greased spatula. Avoid tapping or aggressively smoothing the top.
  10. Allow the fudge to cool completely at room temperature for a minimum of 4 hours, or preferably overnight, before using the parchment sling to lift it out and cutting it into squares.