Butterscotch Sauce
  • 1 cup firmly packed brown sugar
  • 1/2 cup water
  • 2 tablespoons butter or margarine
  • 1/2 cup Marshmallow Fluff®
  1. Cook sugar and water to 235ºF. 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