Cherry-Nut White Fudge


2 teaspoons plus 1/4 cup butter, divided
2 cups sugar
1 cup half-and-half cream
1/4 cup light corn syrup
1/2 teaspoon salt
1 cup miniature marshmallows
1 teaspoon vanilla extract
1/2 cup pecan halves
1/3 cup red candied cherries
1/3 cup green candied cherries


1Line an 8-in. square dish with foil and grease the foil with 2 teaspoons butter; set aside.
2In 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.
3With 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.
4Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Helpful Hints:

Ring in Christmas with this fudge that's the color of the season, white, red and green. The caramel-like flavored fudge is speckled with red and green candied cherries and pecans,
Total Time
Prep: 30 min. Cook: 30 min. + chilling
Makes 2 pounds
Nutrition Facts
1 piece: 54 calories, 2g fat (1g saturated fat), 4mg cholesterol, 29mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1/2 starch.

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