Instructions: Stir brown sugar and milk over low heat until dissolved:

Cover the syrup for about 3 min. or until the steam has washed down any crystals which may have formed on the sides of the pan. Uncover and cook without stirring to 238 degrees. Remove from the heat and add marshmallows and butter.

When these ingredients are melted and the ising has cooled to 110 degrees, beat until it is a good consistency for spreading. If too heavy, thin with a little cream.

Pour the cream a few drops at a time. Add chopped nuts if desired

About 1 1/2 cups

(Joy of Cooking)

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