Brown Sugar Candy 1999

1. 1

   Combine the brown sugar, evaporated milk, butter and corn syrup in a saucepan and bring to a boil.

2. 2

   Reduce heat to medium and continue to boil without stirring to 234 to 240 degrees on your candy thermometer.

3. 3

   This is the soft ball stage.

4. 4

   Remove from heat and stir in the marshmallow fluff, and the nuts and vanilla.

5. 5

   Stir until mixed and creamy.

6. 6

   Pour into a buttered 9 inch pan and let stand until cool.

7. 7

   Cut into small portions.

8. 8

   The portions will change according to size of your pieces.

9. 9

   You can leave out the salt, but this is a sweet candy with the fluff and all, and the salt helps offset the sweetness.

* Per serving · 4 servings · Values may vary.

No additional tips available.