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 This recipe for
Pecan Crunch Fudge was submitted by Judy Hensley of Gate City,
Virginia USA.
Pecan Crunch Fudge
- 3 cups firmly packed brown sugar
1/2 cup margarine
1 cup evaporated milk
2 cups butterscotch-flavored confection coating wafers
1 (7-ounce) jar marshmallow creme
2 cups chopped pecans
6 ounces Heath Crunch candy (toffee candy crunch)
1 teaspoon vanilla extract
- Combine brown sugar, butter and milk in
a 3-quart saucepan. Cook over medium heat until it reaches the
soft ball stage 238°F (115°C) on candy thermometer
- Remove from heat; stir in butterscotch
wafers and marshmallow
cream. Beat vigorously with wooden spoon until mixture is smooth
and just begins to cool. Stir in Heath Crunch, chopped pecans
and vanilla.
- Spread into two buttered 8-inch square
pans; cool completely and cut into squares. Store in air tight
containers.
Makes 3 pounds.
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