Ingredients
1-1/2 teaspoons plus 1/2 cup butter, divided2 cups sugar1 can (12 ounces) evaporated milk8 ounces white baking chocolate, coarsely chopped1 cup miniature marshmallows1/2 cup sweetened shredded coconut1/2 cup coarsely chopped walnuts1 teaspoon vanilla extract
Preparation
Line a 9-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a boil over medium-low heat, stirring constantly. Cook and stir for 30-40 minutes or until a candy thermometer reads 234° (soft-ball stage).
Remove from the heat; stir in white chocolate and marshmallows until melted. Stir in the coconut, nuts and vanilla. Pour into prepared pan. Let stand at room temperature until cool.
Using foil, lift fudge out of pan; cut into 1-in. squares. Store in an airtight container in the refrigerator.
