1/2 lb Caramel candy; (vanilla)
3 tb Hot water
3/4 c Pecans; finely chopped
1/2 lb Marshmallows; (approximately
Recipe by: Jo Anne Merrill Preparation Time: 0:30 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.
SUBSTITUTE: toasted coconut for part or all of the chopped nuts if
preferred.
