3 cups firmly packed brown sugar
1/2 cup margarine
1 cup evaporated milk
2 cups butterscotch-flavored confection coating wafers
1 (7-ounce) jar marshmallow creme
2 cups chopped pecans
6 ounces Heath Crunch candy (toffee candy crunch)
1 teaspoon vanilla extract
Combine brown sugar, butter and milk in a 3-quart saucepan. Cook over
medium heat until it reaches the soft ball stage 238°F (115°C) on
candy thermometer
Remove from heat; stir in butterscotch wafers 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 two buttered 8-inch square pans; cool completely and cut
into squares. Store in air tight containers.
Makes 3 pounds.
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