Combine sugar, butter, and coffee cream in a heavy 2.5-quart saucepan. Place on medium heat and stir until butter is melted. Cook without stirring to 110ºC ., about 15 minutes. Remove from heat; add butterscotch and marshmallow. Stir until thoroughly blended. Add nuts, raisins, and flavorings. Pour into 2 greased 20 cm 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.