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Holiday Caramel Fudge

Source of Recipe

From "The Complete Southern Cookbook" by Tammy Algood


Recipe Introduction

"Fudge was strictly a sweet we enjoyed over the holidays and rarely any other time of year. Chocolate and peanut butter need to move on over because caramel is incredible!"

List of Ingredients

• 5 cups sugar, divided
• 2 cups half-and-half
• 4 Tbsp unsalted butter
• ½ cup milk
• 2 cups miniature marshmallows
• 1 tsp pure vanilla extract
• 1 cup chopped pecans


Recipe

In a Dutch oven over low heat, combine 4 cups of the sugar, the half-and-half, and butter, stirring gently until the sugar dissolves. Cover and increase the heat to medium. Cook 3 minutes.

Meanwhile, sprinkle the remaining cup of sugar in a heavy skillet and place over medium heat. Stir constantly until the sugar turns golden brown, around 3 minutes.

Pour the caramelized sugar and milk into the half-and-half mixture. Reduce the heat to low and stir constantly until the caramelized sugar dissolves. Continue cooking until the mixture reaches 240°F. Cool to 160°F.

Grease a 9-inch square pan and set aside.

Stir in the marshmallows, vanilla, and pecans. Stir briskly until the marshmallows melt and the mixture thickens. Pour into the prepared pan and spread evenly. Cool completely on a wire rack before cutting into squares. Store in an airtight container between layers of wax paper.

Makes 2½ pounds.