7 oz Jar marshmallow cream
16 oz Pkg powdered sugar; sifted
1 tb Milk
1/4 ts Almond extrct
14 oz Package caramels; unwrapped
2 tb Water
1 1/2 c Almonds; toasted, chopped,
- up to 2 c
Combine first 4 ingredients in a large mixing bowl; beat at low
speed with an electric mixer until well blended, stopping often
scrape sides of bowl. (Mixture will be dry.)
Divide mixture into 4 portions. Shape each portion into a 6-inch
log. Wrap in plastic wrap, and chill 2 to 3 hours.
Combine caramels and water in top of a double boiler; bring water
to a boil. Reduce heat to low; cook until caramels melt, stirring
often.
Unwrap each log; dip in caramel, and roll in almonds. Wrap in wax
paper or aluminum foil; chill 1 hour. Cut into 1/4-inch slices to
serve. (Wrapped, uncut logs can be stored in refrigerator or frozen
up to 1 month.)
