• 3 cups firmly packed brown sugar
• 1 cup evaporated milk
• 7 oz jar marshmallow creme
• 6 oz package almond brickle chips
• Toasted pecan halves (optional)
• 1/2 cup butter or margarine
• 12 oz package of butterscotch morsels
• 2 cups chopped toasted pecans
• 1 teaspoon vanilla

Directions:

Combine brown sugar, butter and evaporated milk in a 3 qt. saucepan. Cook over medium heat, stirring constantly, until mixture reaches soft ball stage (238 degrees). Remove from heat, stir in butterscotch morsels and marshmallow creme. Beat vigorously with a wooden spoon until mixture is smooth and just begins to cool.  Stir in chopped pecans, brickle chips and vanilla. Spread mixture evenly into two buttered 8 inch pans. Cool completely and cut into squares. Gently press a pecan half on each square of fudge, if desired. Store airtight.

Yields 3 pounds.