Pecan Crunch Fudge

Submitted by pines506

"Got this off of another website -- yummy!"

 

• Ready In: 15mins
• Ingredients: 9
• Yields: 2 pans

ingredients

• 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)

directions

1. Combine brown sugar, butter and evaporated milk in a 3 quart saucepan.
2. Cook over medium heat, stirring constantly until mixture reaches soft ball stage (238 F).
3. Remove from heat; stir in butterscotch morsels and marshmallow creme.
4. Beat vigorously with a wooden spoon until mixture is smoooth and just begins to cool.
5. Stir in chopped pecans, brickle chips and vanilla.
6. Spread mixture evenly into 2 buttered 8-inch square pans.
7. Cool completely, and cut into squares.
8. Gently press pecan half on each square if desired.
9. Store in airtight container.

Reviews

[officemaintenance]

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!