Ingredients
- 3 cups brown sugar
- 1 cup cream
- 1 TBSP glucose
- 2 TBSP butter or margarine
- 1/2 tsp vanilla essence
- 1 cup marshmallow fluff
Instructions
- Grease an 8 inch square baking pan with baking paper and set it aside.
- In a large saucepan, over medium heat, slowly bring the sugar, cream and glucose to the boil, stirring constantly.
- When boiling, cover and cook for 3 minutes on medium heat.
- Uncover and then cook until it gets to 112C on a candy thermometer or the soft-ball stage (when a small amount of mixture dropped into very cold water forms into a ball which flattens on removal from water).
- Stir in the butter and then cool without stirring until it is lukewarm, about 43C. This will take around 45 minutes.
- Add the vanilla essence and the marshmallow fluff and beat with a wooden spoon until thickened.
- Pour into the prepared pan and cool on the bench.
- Store in an airtight container in the fridge.
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Notes
Adapted from Marshamallow Fluff
Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.