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
Spread into two buttered 8-inch square
pans; cool completely and cut into squares. Store in air tight
Makes 3 pounds.
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