Pecan Crunch Fudge |
|
| 3 cups firmly packed brown sugar | 1/2 cup butter or margarine |
| 1 cup evaporated milk | 12 oz package of butterscotch morsels |
| 7 oz jar marshmallow creme | 2 cups chopped toasted pecans |
| 6 oz package almond brickle chips | 1 teaspoon vanilla |
| Toasted pecan halves (optional) | |
|
Combine brown sugar, butter and evaporated milk in a 3 qt. saucepan. Cook over medium heat, stirring constantly, until mixture reaches soft ball stage (238 degrees). Remove from heat, stir in butterscotch morsels and marshmallow creme. Beat vigorously with a wooden spoon until mixture is smooth and just begins to cool. Stir in chopped pecans, brickle chips and vanilla. Spread mixture evenly into two buttered 8 inch pans. Cool completely and cut into squares. Gently press a pecan half on each square of fudge, if desired. Store airtight. Yields 3 pounds. |
|
