Place sugar, cream, butter, and salt in a large saucepan over medium-high heat. Bring to simmer, whisking continuously. Once bubbles appear, turn the heat down to medium and cook over medium heat for 4 minutes, still whisking continuously. Do not overcook.
After 4 minutes, remove the cream mixture from heat. Allow the mixture to stop bubbling (about 15 seconds).
Add in the white chocolate chips and stir to start melting them, then add the marshmallows. Continue stirring until all the white chocolate is melted. The marshmallows don’t necessarily need to melt all the way. Finally, add the chopped pecans.
Transfer into prepared pan and chill in the refrigerator, about 1 hour or until set.
Remove the fudge from the pan onto a cutting board. Cut into 1- x 1-inch pieces. Savor the goodness and enjoy!
Since the white chocolate is featured, use the best quality you can get. It will melt better and have a better texture. You can also use semisweet or dark chocolate in place of the white chocolate.I measured the mini marshmallows by weight. You might be getting more if you go by volume. Also, since I was using marshmallows from the back of the pantry, they didn’t melt all the way. That’s ok...it’s more of a rocky road effect that way. Fresher marshmallows will melt better.To toast the pecans before chopping them, just bake in a 350°F oven for about 6 to 8 minutes.If you don’t have a collapsible marshmallow pan, use an 8- x 8-inch baking pan that has been lined with foil, then butter generously.You want the cream mixture to simmer, not turn into a full rolling boil. Overcooking the mixture will ruin the texture of the finished fudge.You can use different mix-ins for the toasted pecans, like dried cranberries, crushed candy canes, or crushed Oreos. Use your imagination!