Penuche Fudge - cooking recipe

Ingredients

1 lb. light brown sugar
3/4 c. heavy cream
1/2 stick butter
1 c. walnuts (optional)
1 tsp. vanilla
1/2 jar Marshmallow Fluff (7 1/2 oz. size jar)

Preparation

Put sugar, cream and butter into heavy saucepan and cook until it forms a soft ball when tried in cold water (or use candy thermometer and cook to soft ball stage, 236\u00b0 to 238\u00b0).