Ingredients and Supplies
- 2 cups brown sugar
- 1 cup granulated sugar
- 1 cup non-dairy liquid cream substitute
- 1/2 cup butter
- 2 cups marshmallow cream
- 1 1/2 cups finely chopped semi-sweet chocolate
- 1 1/2 cups finely chopped butterscotch candy coat
- 2 cups chopped nuts
- 1 teaspoon vanilla
Combine sugars, cream substitute and butter in a large saucepan. Cook to 234º. Remove from heat and let bubbles subside. Add marshmallow cream, semi-sweet chocolate and butterscotch candy coating. Stir until well blended. Stir in nuts and vanilla. Pack into a parchment-lined or buttered 9-inch square pan. Cut into squares when cool.
Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.