2 1/2 c Firmly packed brown sugar

1 c Sugar

1/2 c Butter or margarine

1 c Non-dairy liquid coffee

Cream 2 1/4 c Butterscotch wafers or

Chopped butterscotch blocks 4 1/2 c Marshmallow creme

1 c Chopped pecans or other nut

1/2 c Raisins

1/2 t Vanilla

1 t Butter-rum flavoring

Combine sugar, butter, and coffee cream in a heavy 2 1/2-quart saucepan. Place on medium heat and stir until butter is melted. Cook without stirring to 238 degrees F., about 15 minutes. Remove from heat; add butterscotch and marshmallow. Stir until thoroughly blended. Add nuts, raisins, and flavorings. Pour into 2 greased 8-inch square pans. Let set several hours until firm. Cut into squares. Keep in closed container. Makes about 98 pieces. *NOTE: Invert sugar is Cane sugar in liquid form. Improves the quality and keeping properties in candy. If it crystallizes, place over hot water until it liquifies.