3 cups firmly packed brown sugar
1 cup light cream
1 tablespoon light corn syrup
2 tablespoons butter or margarine
1/2 teaspoon vanilla extract
1 cup Marshmallow Fluff®
Servings: 18
Grease 8-inch square baking pan; set aside. In large saucepan over medium heat combine sugar, cream and corn syrup. Heat to full boil, stirring constantly. Cover and cook over medium heat 3 minutes. Uncover and cook to 235ºF. on candy thermometer or soft-ball stage (when a small amount of mixture dropped into very cold water forms a ball which flattens on removal from water). Add butter or margarine and cool, without stirring, until lukewarm (110ºF.) about 45 minutes (bottom of pan will feel comfortably warm). Add vanilla and Fluff®, beat with wooden spoon until thickened and begins to loose some of its gloss. Turn into pan; cool.
Yield: 1 3/4 Pounds
1 cup light cream
1 tablespoon light corn syrup
2 tablespoons butter or margarine
1/2 teaspoon vanilla extract
1 cup Marshmallow Fluff®
Servings: 18
Grease 8-inch square baking pan; set aside. In large saucepan over medium heat combine sugar, cream and corn syrup. Heat to full boil, stirring constantly. Cover and cook over medium heat 3 minutes. Uncover and cook to 235ºF. on candy thermometer or soft-ball stage (when a small amount of mixture dropped into very cold water forms a ball which flattens on removal from water). Add butter or margarine and cool, without stirring, until lukewarm (110ºF.) about 45 minutes (bottom of pan will feel comfortably warm). Add vanilla and Fluff®, beat with wooden spoon until thickened and begins to loose some of its gloss. Turn into pan; cool.
Yield: 1 3/4 Pounds
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