Golden fudge i

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
Cream
2¼ cup Butterscotch wafers or
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.

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