Pecan Crunch Fudge

• 3 c. firmly packed light brown sugar
• 1/2 c. butter or oleo
• 1 c. evaporated milk
• 1 (12 oz.) pkg. butterscotch morsels
• 1 (7 oz.) jar marshmallow cream
• 2 c. chopped toasted pecans
• 1 (6 oz.) pkg. almond brickle chips
• 1 tsp. vanilla extract

1. Combine brown sugar, butter and evaporated milk in a 3-quart saucepan.
2. Cook over medium heat, stirring constantly until mixture reaches soft ball stage (238u0b0).
3. Remove from heat; stir in butterscotch morsels and marshmallow cream.
4. Beat vigorously with a wooden spoon until mixture is smooth and just begins to cool.
5. Stir in chopped pecans, brickle chips and vanilla.
6. Spread mixture evenly into 2 buttered 8-inch square pans.
7. Cool completely and cut into squares.
8. Store in an airtight container.
9. Yields 3 pounds.

brown sugar, butter, milk, butterscotch morsels, marshmallow cream, pecans, chips, vanilla extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=189573 (may not work)