Ingredients
Method
Preparation
- Line an 8-inch square baking pan with parchment paper, allowing some to hang over the edges for easy removal.
- In a medium saucepan, combine granulated sugar, heavy cream, and butter. Cook over medium heat while stirring constantly until the mixture comes to a full boil. Keep stirring for about 5 minutes.
- Remove the pan from heat and stir in the chopped pecans and vanilla extract until well combined.
- Fold in the white chocolate chips until melted and the mixture is smooth.
- Pour the mixture into the prepared baking pan and spread it evenly. Allow it to cool at room temperature for about 2-4 hours until set.
- Use the parchment paper to lift the fudge out of the pan. Cut into squares and enjoy!
Notes
Store leftover fudge in an airtight container at room temperature for about a week. Can be refrigerated for up to two weeks or frozen for up to three months.