| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Candies, Breads, Muffins & r |
32 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Caramel candy — (vanilla) |
| 3 |
tb |
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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