| 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
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”
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