Golden Fudge I

Recipe Ingredients

2 1/2 cups	400g / 14oz	Firmly packed brown sugar
1 cup	198g / 7oz	Sugar
1/2 cup	99g / 3.5oz	Butter or margarine
1 cup	237ml	Non-dairy liquid coffee
		Cream
2 1/4 cups	445g / 15oz	Butterscotch wafers or
		Chopped butterscotch blocks
4 1/2 cups	1066ml	Marshmallow crème
1 cup	146g / 5.1oz	Chopped pecans or other nut
1/2 cup	80g / 2.8oz	Raisins
1/2 teaspoon	2.5ml	Vanilla
1 teaspoon	5ml	Butter-rum flavoring

Recipe Instructions

Combine sugar, butter, and coffee cream in a heavy 2 1/2-quart saucepan. Place on medium heat and stir until butter is melted. Cook without stirring to 238F, 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 liquefies.

Source:
B H and G Desserts made Lighter

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