1/2 stick butter
1 c. canned evaporated milk
2 c. sugar
16 large marshmallows
1/4 c. sugar, caramelized
1 tsp. vanilla
1 1/2 c. chopped pecan
Melt butter around the sides and bottom of a heavy saucepan. Add milk and sugar. Stir with wooden spoon toward the center of the pan. Add marshmallows.
Place 1/4 cup sugar in small pan to caramelize.
Transfer melted sugar into the larger pan, stirring constantly. Lower the heat, and cook until a candy thermometer reaches 238°F, stirring often; set aside to cool to 110°F.
Stir in vanilla and pecans, continuing to stir until the candy will hold its shape. Drop by teaspoonfuls onto buttered wax paper.
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