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Recipe submitted by Judy Hensley of Gate City, Virginia USA.

Pecan Crunch Fudge

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

1. 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
2. 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.
3. 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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