2 1/2 c Firmly packed brown sugar Chopped butterscotch blocks
1 c Sugar 4 1/2 c Marshmallow creme
1/2 c Butter or margarine 1 c Chopped pecans or other nut
1 c Non-dairy liquid coffee 1/2 c Raisins
Cream 1/2 ts Vanilla
2 1/4 c Butterscotch wafers or 1 ts Butter-rum flavoring
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 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.
Yields
24 servings