Toasted Pecan White Fudge

A saucepan and five easy ingredients are all that's needed to make a sweet and easy foolproof candy.

Makes 64 candies

1 1/2 bags (12-ounce size each) white vanilla baking chips (3 cups)
2 cups miniature marshmallows or 16 large marshmallows, cut in half
1 cup (from 14-ounce can) sweetened condensed milk (not evaporated milk)
1/2 teaspoon vanilla extract
1 cup pecan halves, toasted if desired

1. Butter bottom and sides of 9-inch square pan, or line with foil.

2. In 2-quart saucepan, heat baking chips, marshmallows and milk over medium heat, stirring constantly, until chips and marshmallows are melted and mixture is smooth.

3. Stir in vanilla extract and pecans. Immediately pour into pan. Cover; refrigerate about 4 hours or until firm. Cut candy into 1-inch squares.

Nutrition Information: 1 Serving: Calories 70 (Calories from Fat 35); Total Fat 3 1/2g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 25mg; Total Carbohydrate 9g (Dietary Fiber 0g, Sugars 8g); Protein 1g

Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 0%

Exchanges: 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Special Touch
One piece of this rich white fudge makes a heavenly gift when packed in a petite box.

How-To
Toast nuts in shallow pan in 350 degree F oven 6 to 10 minutes, stirring occasionally, until light brown.

Recipe and photograph provided courtesy of Betty Crocker 2007/TM General Mills All Rights Reserved