Butterscotch Sauce

1 cup firmly packed brown sugar
1/2 cup water
2 Tbsp. butter or margarine
1/2 cup Marshmallow Fluff

Cook sugar and water to 235F 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.

Makes about 1 cup
Source: Durkee-Mower Inc.