Golden Fudge I
Yield
24 servingsPrep
15 minCook
15 minReady
3 hrsLow Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
brown sugar
firmly packed |
*
|
| 1 | cup |
sugar
|
|
| ½ | cup |
butter
or margarine |
|
| 1 | cup |
non-dairy liquid coffee cream
|
* |
| 2 ¼ | cups |
butterscotch wafers
or, chopped butterscotch blocks |
* |
| 4 ½ | cups |
marshmallow cream
|
* |
| 1 | cup |
pecans
chopped, or other nuts |
|
| ½ | cup |
raisins, seedless
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
butter-rum flavoring
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
brown sugar
firmly packed |
*
|
| 237 | ml |
sugar
|
|
| 118 | ml |
butter
or margarine |
|
| 237 | ml |
non-dairy liquid coffee cream
|
* |
| 532 | ml |
butterscotch wafers
or, chopped butterscotch blocks |
* |
| 1.1 | l |
marshmallow cream
|
* |
| 237 | ml |
pecans
chopped, or other nuts |
|
| 118 | ml |
raisins, seedless
|
|
| 2.5 | ml |
vanilla extract
|
|
| 5 | ml |
butter-rum flavoring
|
* |
Directions
Combine sugar, butter, and coffee cream in a heavy 2½-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.
