Butterscotch Pecan Fudge

  • 1 (7 ounce) jar marshmallow creme
  • 1½ cups white sugar
  • ⅔ cup evaporated milk
  • ¼ cup butter
  • ¼ teaspoon salt
  • 2 cups peppermint chips
  • ½ cup chopped pecans
  • 1 teaspoon vanilla extract
  1. Line a 8×8 inch pan with aluminum foil. Set aside.
  2. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil and cook for 5 minutes, stirring constantly.
  3. Remove from heat and pour in peppermint chips. Stir quickly until chips are melted and mixture is smooth. Stir in vanilla and pecans.
  4. Pour in prepared pan.
  5. Chill in refrigerator for 2 hours or until firm.

Recipe by Five Little Chefs at http://www.fivelittlechefs.com/recipe/butterscotch-fudge.html

3.5.3208