Prep 15 mins
Cook 0 mins
Got this off of another website -- yummy!
- 3 cups firmly packed brown sugar
- 1⁄2 cup butter
- 1 cup evaporated milk
- 1 (12 ounce) package butterscotch chips
- 1 (7 ounce) jar marshmallow creme
- 2 cups chopped toasted pecans
- 1 (6 ounce) package almond brickle chips
- 1 teaspoon vanilla
- toasted pecan halves (optional)
- Combine brown sugar, butter and evaporated milk in a 3 quart saucepan.
- Cook over medium heat, stirring constantly until mixture reaches soft ball stage (238 F).
- Remove from heat; stir in butterscotch morsels and marshmallow creme.
- Beat vigorously with a wooden spoon until mixture is smoooth and just begins to cool.
- Stir in chopped pecans, brickle chips and vanilla.
- Spread mixture evenly into 2 buttered 8-inch square pans.
- Cool completely, and cut into squares.
- Gently press pecan half on each square if desired.
- Store in airtight container.
I can't believe I'm the first one to rate this!This is a very delicious fudge that I've made many times around the holidays.I first found the recipe in an Oxmoor House cookbook put out by Southern Living.It's got a really great flavor and it's a nice change from chocolate.It is very rich and sweet but that's how fudge is supposed to taste.I usually only add about 4 oz of the brickle chips but that's just my preference.Everyone that has tried this fudge has raved about it.Thanks for posting it here!