| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Candies |
16 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 1 |
c |
Light cream |
| 1/4 |
c |
Butter |
| 1/4 |
c |
Light corn syrup |
| 1/2 |
ts |
Salt |
| 1 |
c |
Marshmallows; miniature |
| 1 |
ts |
Vanilla extract |
| 1/2 |
c |
Pecan halves |
| 1/3 |
c |
Candied cherries; chopped |
| 1/3 |
c |
Green candied cherries; chopped |
INSTRUCTIONS
1. Combine sugar, cream, butter, syrup and salt in a heavy saucepan. Bring
to a gentle boil over low heat. Cook, stirring constantly, until sugar
melts. Continue cooking, stirring occasionally, until mixture reaches 240
degrees on candy thermometer. This is the soft ball stage. Remove from
heat; stir in marshmallows and vanilla. 2. Stir until marshmallows melt and
candy starts to lose its gloss. Stir in pecan halves and chopped cherries.
Continue stirring until candy starts to set. 3. Pour into buttered 8-inch
square pan. Cool, then cut into squares.
NOTES : This is a very pretty candy; show it off in a holiday candy dish.
Recipe by: Jo Anne Merrill
Posted to MM-Recipes Digest V4 #302 by Katiem47@aol.com on Nov 21, 1997
A Message from our Provider:
“God is bigger than any church”