Pecan Crunch Fudge
This terrific recipe for Pecan Crunch Fudge was submitted by Judy Hensley of Gate City, Virginia USA.
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)
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 1-inch squares, if desired. Store in air tight containers.
Makes 64 (1-inch) squares.