Butter Pecan Fudge Recipe
By Published: December 1, 2013
- Yield: 36 pieces
Ingredients
- 3 cups sugar
- 3/4 cup butter
- 2/3 cup evaporated milk
- 12 ounces butterscotch chips
- 7 ounces marshmallow cream
- 1 tablespoon coffe liqueur or pure vanilla extract
- 1/3 cup pecans chopped
Instructions
- Lightly grease a 13-by-9-inch baking pan and set aside. Combine sugar, butter and milk in a 21/2-quart saucepan. Bring to a full rolling boil, stirring constantly over medium-high heat. Continue boiling 5 minutes, stirring constantly. Remove from heat and stir in butterscotch chips until melted. Add marshmallow creme, vanilla and pecans and beat until blended. Transfer to the prepared baking dish. Allow to cool to room temperature and refrigerate at least 1 hour before slicing and serving. Store any leftover fudge in the refrigerator.
