Golden fudge i
24 servings
Ingredients
| Quantity | 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 |
Directions
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.