Silky White Fudge - cooking recipe

Ingredients

1 (18 ounce) package white chocolate chips (3 cups total)
2 cups miniature marshmallows
1 cup sweetened condensed milk
1/2 teaspoon vanilla
1 cup pecan halves (optional, and toasted if you wish)

Preparation

Butter bottom and sides of a 9x9x2 inch square pan, or line with aluminum foil.
Heat baking chips, marshmallows and condensed milk in a saucepan over low to medium heat, stirring constantly until chips and marshmallows are melted and smooth.
Stir in vanilla and pecans.
Pour into prepared pan immediately, then cover and refrigerate until firm, about 4 hours.
Cut into 1-inch squares.
To toast pecans, toss in ungreased skillet over medium-low heat for 5 to 7 minutes, stirring frequently, until browning begins; continue until golden brown.