2 cups sugar
5 tablespoons butter
1/2 teaspoon kosher salt
4 cups miniature marshmallows
3/4 cup whipping cream
1 1/2 cups dark chocolate morsels
1 1/2 cups milk chocolate morsels
1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1/2 teaspoon Nielsen-Massey Pure Chocolate Extract*
1 cup coarsely chopped pecans
Line 8 inches x 8 inches baking pan with foil, making sure foil overhangs edges so fudge easily lifts from pan. Lightly coat foil with cooking spray; set aside.
Place measured and prepared ingredients on a tray before making fudge.
In a large saucepan, add sugar, butter, salt, marshmallows and cream. Place over medium-low heat; cook and stir until ingredients dissolve, about 5-8 minutes.
Bring mixture to a gentle boil. Boil continuously, while stirring, for about 5 minutes. Adjust heat if necessary to maintain a steady boil. If desired, use a candy thermometer ; when the temperature reaches 230 degrees F, mixture is done.
Remove from heat. Add dark and milk chocolates; stir. Add vanilla and chocolate extracts and stir until chocolates are melted and fudge mixture is smooth. Add nuts and stir to combine. Pour fudge into prepared pan and cool for about 3 hours before cutting.
Yields 64 one-inch pieces