| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts, Candies |
24 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Firmly packed brown sugar |
| 1 |
c |
Sugar |
| 1/2 |
c |
Butter or margarine |
| 1 |
c |
Non-dairy liquid coffee |
|
|
Cream |
| 2 1/4 |
c |
Butterscotch wafers or |
|
|
Chopped butterscotch blocks |
| 4 1/2 |
c |
Marshmallow creme |
| 1 |
c |
Chopped pecans or other nut |
| 1/2 |
c |
Raisins |
| 1/2 |
ts |
Vanilla |
| 1 |
ts |
Butter-rum flavoring |
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 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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