Butter Pecan Fudge

I made butter pecan fudge for a Tilford-family birthday Saturday. Browned-butter-and-pecan fudge in a 9-by-9 pan. Reimbursement $40.

The recipe is below.

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 2 hours 25 minutes (includes chilling) | Servings: 36 pieces

Prepare the pan. Line a 9x9-inch baking pan with parchment paper or aluminum foil, leaving overhang on two sides for easy lifting. Lightly butter the lining and set aside.
Toast the pecans. In a dry skillet over medium heat, toast the chopped pecans for 3—4 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and set aside.
Cook the base. In a heavy-bottomed medium saucepan, combine the sugar, butter, evaporated milk, and salt. Stir over medium heat until the butter is melted and the sugar is dissolved. Bring to a full rolling boil, stirring constantly, and cook for exactly 5 minutes, continuing to stir the entire time.
Add remaining ingredients. Remove the saucepan from heat. Immediately stir in the white chocolate chips and marshmallow creme until fully melted and smooth. Stir in the vanilla extract and 3/4 cup of the toasted pecans, reserving the rest for the top.
Pour and top. Quickly pour the fudge mixture into the prepared pan and spread it evenly with a spatula. Scatter the remaining 1/4 cup pecans over the top and gently press them in.
Chill. Allow the fudge to cool at room temperature for 30 minutes, then transfer to the refrigerator and chill for at least 2 hours, or until fully set.
Cut and serve. Lift the fudge from the pan using the parchment overhang. Cut into 36 small squares with a sharp knife. Store in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks.

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