Pecan Crunch Fudge - cooking recipe

Ingredients

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

Preparation

Combine brown sugar, butter and evaporated milk in a 3-quart saucepan.
Cook over medium heat, stirring constantly until mixture reaches soft ball stage (238\u00b0).
Remove from heat; stir in butterscotch morsels and marshmallow cream.
Beat vigorously with a wooden spoon until mixture is smooth and just begins to cool.
Stir in chopped pecans, brickle chips and vanilla.
Spread mixture evenly into 2 buttered 8-inch square pans.
Cool completely and cut into squares.
Store in an airtight container.
Yields 3 pounds.