• 2 cups Brown Sugar
• 1 cup Granulated Sugar
• 1 cup Heavy Cream
• 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 Coating
• 2 cups Chopped Nuts
• 1 tsp Vanilla

Printable Recipe 1. Combine sugars, heavy cream and butter in a large saucepan. Cook to 234º. 2. Remove from heat and let bubbles subside. 3. Add marshmallow cream, semi-sweet choco late and butterscotch candy coating. Stir until well blended. 4. Stir in nuts and vanilla. 5. Pack into a parchment-lined or buttered 9-inch square pan. 6. Cut into squares when cool. 7. RECIPE AND IMAGE TAKEN WITH PERMIS SION FROM AUTUMN CARPENTER’S BOOK, ALL ABOUT CANDY MAKING. ALL RIGHTS RESERVED