• 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.