Golden Fudge I Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 cup: Firmly packed brown sugar,
1 cup: Sugar,
1/2 cup: Butter or margarine,
1 cup: Non-dairy liquid coffee,
Cream,
2 1/4 cup: Butterscotch wafers or,
Chopped butterscotch blocks,
4 1/2 cup: Marshmallow creme,
1 cup: Chopped pecans or other nut,
1/2 cup: Raisins,
1/2 tsp: Vanilla,
1 tsp: Butter-rum flavoring,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp