RCI-DS.003.0320.001
White Fudge with Pecans and Cherries
From my Aunt Maggie's collection. This one has been around for as long as I can remember. She made this for me when I was very young, so I know it's been around at least since the early 60s. Tried and True.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 2¼ cups
- 2 teaspoons
- ¼ cup
- 1 cup
- 2 teaspoons
- ½ cup
- ¼ teaspoon
- 1 teaspoon
- candied cherry⅓ cupchopped
Method
1
Combine granulated sugar, butter, milk, and light corn syrup in a heavy-bottomed saucepan over medium heat, stirring constantly until the mixture reaches 238°F (soft-ball stage) on a candy thermometer, about 15-18 minutes.
18 minutes
2
Remove the pan from heat and stir in sour cream and vanilla extract until fully incorporated.
1 minutes
3
Add salt and chopped pecans to the mixture, stirring until the pecans are evenly distributed and the fudge begins to thicken and lose its glossy appearance.
2 minutes
4
Pour the fudge mixture onto a parchment-lined 8x8-inch baking pan, smoothing the top with a spatula. Allow to cool at room temperature for at least 2 hours until completely set.
120 minutes
5
Cut the cooled fudge into bite-sized squares using a sharp knife, wiping the blade between cuts for clean edges. Store in an airtight container at room temperature.