Angela's Pecan-Butter Fudge

Angela's Pecan-Butter Fudge

1 1/2 cup granulated sugar
1/4 cup light corn syrup
1/2 cup (1 stick) unsalted butter
1/2 cup evaporated milk
1/2 lb Fastachi roasted pecan butter
2 teaspoon vanilla extract
1 heavy tablespoon marshmallow cream
Active Time: 30 minutes
Total Time: 3 hours

Prep an 8" x 8" baking pan by greasing it with butter or lining with nonstick parchment paper. Combine sugar, corn syrup, butter, and evaporated milk in a medium saucepan, with enough room for your ingredients to double in size. Cook over medium heat while stirring frequently. Bring everything up to a boil, then continue to cook until it reaches about 242F to 246F on a candy thermometer, between a soft and firm ball stage. If you don't have a thermometer, test the candy by dropping some into a glass of cold water. It should form into a firm blob of candy that will hold its shape, but still be malleable. It could take up to 15 minutes of cooking to reach to this stage.

As soon as the candy gets to temperature, remove it from the heat and add the remaining ingredients: the vanilla extract, pecan butter and marshmallow cream. Mix everything together and combine until smooth, then pour into your baking pan and let the fudge cool completely at room temperature for an hour or two. Cut into 1" squares and store your fudge in an airtight container, separating layers with a sheet of parchment paper. You can keep the fudge on a counter in a cool dry room for about 2 to 3 weeks, or wrap the pieces in plastic wrap and store in the freezer for several months. This recipe will make around a pound of fudge.