- 1 c. firmly packed brown sugar
- 1/2 c. water
- 2 T. butter or margarine
- 1/2 c. Marshmallow Fluff
Cook sugar and water to 235F. on candy thermometer or soft ball stage (when a small amount of mixture dropped into very cold water flattens on removal from water) about 4 to 5 minutes. Remove from heat; stir into butter and Fluff. Serve hot or cold. Makes about 1 cup.