| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
New Orleans |
Candies |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 1 |
tb |
Butter or butter substitute |
| 1/2 |
c |
Blanched and roasted almonds |
| 2 |
tb |
Marshmallow cream |
| 1 |
ts |
Vanilla |
| 1/2 |
c |
Chopped pecans |
| 4 |
tb |
Grated unsweetened chocolate |
| 24 |
|
Marshmallows |
| 1 |
c |
Cream |
INSTRUCTIONS
Combine chocolate and sugar. Add cream, and butter.
Boil to soft ball stage (234 - 238 F). Remove from
fire. Add marshmallow cream, nuts, and flavoring.
Beat until mixture begins to thicken. Place
marshmallows on well-buttered dish evenly. Pour
mixture over them. Let cool, cut in squares with a
sharp knife. Virginia Cooper, New Orleans, LA.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Having Truth decay? Brush up on your Bible!”