Pecan Crunch Fudge
3 cups brown sugar, firmly packed
1/2 cup butter or margarine
1 cup evaporated milk
2 cups butterscotch chips
1 (7 ounce) jar marshmallow creme
2 cups pecans, chopped
6 ounces Heath Crunch candy (toffee candy crunch)
1 teaspoon vanilla extract
Line 2 8" x 8" square baking pans with aluminum foil, extending foil at least 2" over ends of pan. Lightly butter foil. Set aside.
In a 3 quart heavy saucepan over medium heat, combine brown sugar, butter and milk. Cover with a lid briefly to get any sugar crystals off the sides of the pan. Continue to cook uncovered over medium heat until it reaches the soft ball stage or 234°F to 240°F on a candy thermometer. Remove from heat. Stir in butterscotch chips 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 prepared baking pans.
Cool completely. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into squares.
For best results, test the accuracy of the candy thermometer prior to making fudge.
Store in air tight containers.
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