Yield: 24 servings
Measure | Ingredient |
---|---|
2½ cup | Firmly packed brown sugar |
1 cup | Sugar |
½ cup | Butter or margarine |
1 cup | Non-dairy liquid coffee |
\N \N | Cream |
2¼ cup | Butterscotch wafers or |
\N \N | Chopped butterscotch blocks |
4½ cup | Marshmallow creme |
1 cup | Chopped pecans or other nut |
½ cup | Raisins |
½ teaspoon | Vanilla |
1 teaspoon | Butter-rum flavoring |
Combine sugar, butter, and coffee cream in a heavy 2½-quart saucepan. Place on medium heat and stir until butter is melted. Cook without stirring to 238 degrees F., about 15 minutes. Remove from heat; add butterscotch and marshmallow. Stir until thoroughly blended. Add nuts, raisins, and flavorings. Pour into 2 greased 8-inch square pans. Let set several hours until firm. Cut into squares. Keep in closed container. Makes about 98 pieces. *NOTE: Invert sugar is Cane sugar in liquid form. Improves the quality and keeping properties in candy. If it crystallizes, place over hot water until it liquifies.