White Chocolate Fudge with Bourbon and Pecans

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Purists will tell you that making fudge with marshmallow cream is cheating. But it’s so much easier than carefully boiling ingredients to the soft ball stage, and I think the results are just as delicious. You can whip this fudge up in about fifteen minutes, no candy thermometer required. The bourbon adds a hint of oak that compliments the pecans, but you can certainly omit it if you like. Just increase the vanilla to one tablespoon. It will keep for about two weeks, stored in an airtight container at room temperature. This makes a great Christmas gift.
Makes about eighty 1-inch squares of fudge
2 cups sugar
2/3 cup evaporated milk
6 tablespoons unsalted butter
1/4 teaspoon kosher salt
1 (7-ounce) jar marshmallow cream
1 (12-ounce) package white chocolate chips
2 tablespoons bourbon
1 teaspoon vanilla extract
1 cup chopped, toasted pecans

Step 1

Line the bottom and sides of a 9 x 9-inch baking pan with two crisscrossing pieces of aluminum foil, leaving an overhang on each side.

Step 2

Combine the sugar, evaporated milk, butter, salt, and marshmallow cream in a heavy medium-sized saucepan over medium heat. Stirring constantly, bring the mixture to a boil and cook for 5 minutes.

Step 3

Remove the saucepan from the heat and add the white chocolate chips, stirring until melted. (You may need to return the pan to low heat to melt the chips completely.) Add the bourbon and vanilla. Stir in the pecans.

Step 4

Pour the mixture into the prepared pan and allow it to cool to room temperature, about 1 hour. Transfer the pan to the refrigerator and chill for 1 hour.

Step 5

Using the ends of the foil as handles, lift the fudge out of the pan. Cut the fudge into 1-inch pieces.

Step 6

Recipe reprinted with permission from "Edible DIY: Simple, Giftable Recipes to Savor and Share" © 2012 by Lucy Baker, Running Press, a member of the Perseus Books Group.

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