Total Time
15mins
Prep 15 mins
Cook 0 mins

Got this off of another website -- yummy!

Ingredients Nutrition

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

(1)
Most Helpful

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!

officemaintenance February 23, 2010

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