1. Combine the brown sugar, evaporated milk, butter and corn syrup in a saucepan and bring to a boil. Reduce heat to medium and continue to boil without stirring to 234 to 240 degrees on your candy thermometer. This is the soft ball stage. 2. Remove from heat and stir in the marshmallow fluff, and the nuts and vanilla. 3. Stir until mixed and creamy. 4. Pour into a buttered 9 inch pan and let stand until cool. 5. Cut into small portions. The portions will change according to size of your pieces. 6. You can leave out the salt, but this is a sweet candy with the fluff and all, and the salt helps offset the sweetness. ---------------------------------------------------------------------------
Nutrition
Ingredients
