2 1/2 cup firmly packed brown sugar
1 cup sugar
1/2 cup butter or margarine
1 cup non-dairy liquid coffee
1 cream
2 1/4 cup butterscotch wafers or
1 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
A Recipe for
Golden Fudge I
Food Tip |
Worries go down better with soup. |
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This Recipe for Golden Fudge I is one of thousands in the Recipes-to-go Dessert Cookbook.
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This is a recipe for Golden Fudge I from the recipe cookbook of Recipes-to-go (Dessert)
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The bagel, an unsweetened doughnut with rigor mortis. |
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Sex is good, but not as good as fresh, sweet corn. |
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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.
Serves: 24
Golden Fudge I Recipe brought to you by Recipes To-Go