| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Desserts, Candies | 16 | Servings | |
INGREDIENTS
| 2 | c | Firmly packed brown sugar |
| 1 | c | Sugar |
| 1 | c | Non-dairy liquid cream |
| Substitute | ||
| 1/2 | c | Butter or margarine |
| 2 | c | Marshmallow creme |
| 1 1/2 | c | Semisweet chocolate- |
| Finely chopped | ||
| 1 1/2 | c | Butterscotch coating |
| Finely chopped | ||
| 2 | c | Chopped nuts |
| 1 | ts | Vanilla |
INSTRUCTIONS
Unusual, delicious fudge, requiring a minimum of beating. Combine brown sugar, sugar, cream substitute, and butter in a large saucepan. Cook to 234 degrees F.. Remove from heat, let bubbles subside. Add marshmallow cream, semisweet chocolate and butterscotch coating. Stir until well blended. Stir in nuts and vanilla. Pat into a buttered 9-inch square pan. Cut into squares when cool. Makes about 64 pieces. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Forbidden fruits create many jams”