 | | Pecan Crunch Fudge |
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3 c brown sugar, firmly packed
1/2 c butter
1 c evaporated milk
12 oz pkg butterscotch chips
7 oz jar marshmallow fluff
2 c pecans, toasted % 26 chopped
6 oz pkg almond brickle chips
1 tsp vanilla
toasted pecan halves |
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| Instructions |
| Combine brown sugar, butter % 26 evaporated milk in a 3 qt saucepan. Cook over medium heat, stirring constantly, until mixture reaches soft ball stage. Remove from heat, stir in butterscotch chips % 26 marshmallow fluff. Beat vigorously w/ a wooden spoon until mixture is smooth % 26 begins to cool. Stir in pecans, brickle chips % 26 vanilla. Spread mixture evenly into 2 greased 8' pans or one 9x13' pan. Cool completely % 26 cut into squares. Gently press a pecan half onto each square of fudge. Store in airtight container. Makes 3 pounds of fudge.
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