Ingredients for Pecan Crunch Fudge
- 2 cups packed light brown sugar
- 1 cup (2 sticks) unsalted butter
- 1 (12-ounce) can evaporated milk
- 1 cup butterscotch morsels
- 1 cup marshmallow creme
- 1 cup chopped pecans
- ½ cup brickle chips
- 1 teaspoon vanilla extract
- pecan halves (for garnish, if desired)
- cooking spray (for greasing pans)
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How to Make Pecan Crunch Fudge
- Combine 2 cups packed light brown sugar, 1 cup (2 sticks) unsalted butter, and 1 (12-ounce) can evaporated milk in a 3-quart saucepan.
- Cook over medium heat, stirring constantly, until the mixture reaches the soft-ball stage (235°F on a candy thermometer).
- Remove from heat and carefully stir in 1 cup butterscotch morsels and 1 cup marshmallow creme.
- Beat vigorously with a wooden spoon for 3-5 minutes until the mixture is smooth and begins to cool slightly.
- Stir in 1 cup chopped pecans, ½ cup brickle chips, and 1 teaspoon vanilla extract.
- Grease two 8x8 inch baking pans with butter or cooking spray.
- Spread the fudge mixture evenly into the prepared pans.
- Cool completely at room temperature (at least 2-3 hours) before cutting into squares.
- Gently press a pecan half onto each fudge square, if desired.
- Store in an airtight container at room temperature for up to a week.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
2146g
Fat
480g
Carbs
200g
