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Caramel-pecan Marshmallows

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CATEGORY CUISINE TAG YIELD
Mexican Breads, Candies, Muffins & r 32 Servings

INGREDIENTS

1/2 lb Caramel candy, vanilla
3 T Hot water
3/4 c Pecans, finely chopped
1/2 lb Marshmallows
approximately 32

INSTRUCTIONS

Toasted coconut may be substituted for part or all of the pecans.  Line
a cookie sheet with waxed paper. Place the caramels and hot  water in
top of double boiler. Heat over simmering water, stirring  often, until
caramels are melted. Use a fork or thick skewer to hold  marshmallow;
dip into melted caramel and turn to coat entire surface.  Roll the
marshmallow in the finely chopped pecans. Place each on the  waxed
paper. Work quickly to coat each marshmallow. Stir the caramel  mixture
occasionally to keep it smooth. When all are finished, place  in a cool
place until caramel is firm. Store in a covered container  in a cool
place.  Yield: 32 covered marshmallows. Double this recipe if you wish,
remembering to work quickly so caramel will not cool too soon.  Recipe
By     : Jo Anne Merrill  From: Western Mexican Cookbook  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 40
Calories From Fat: 16
Total Fat: 1.9g
Cholesterol: 0mg
Sodium: 5.7mg
Potassium: 10.8mg
Carbohydrates: 6.1g
Fiber: <1g
Sugar: 4.2g
Protein: <1g


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