Ingredients
2 teaspoons plus 1/4 cup butter, divided2 cups sugar1 cup half-and-half cream1/4 cup light corn syrup1/2 teaspoon salt1 cup miniature marshmallows1 teaspoon vanilla extract1/2 cup pecan halves1/3 cup red candied cherries1/3 cup green candied cherries
Preparation
Line an 8-in. square dish with foil and grease the foil with 2 teaspoons butter; set aside.
In a large heavy saucepan, combine the sugar, cream, corn syrup, salt and remaining butter. Bring to a boil over medium heat, stirring until sugar is dissolved. Cook over medium-low heat, without stirring until a candy thermometer reads 240° (soft-ball stage). Remove from the heat; stir in marshmallows and vanilla.
With a wooden spoon, beat until mixture begins to lose its gloss, about 10 minutes. Fold in pecans and candied cherries. Pour into prepared pan. Refrigerate for 2 hours or until firm.
Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
