Saturday, May 3, 2014


1/3 cup water
1 1/2 cups granulated sugar
1/4 tsp cream of tartar*
dash of salt
1 jar (7-oz) marshmallow creme
1 tsp vanilla extract
1 cup chopped pecans

Combine the water, sugar, cream of tartar, and salt in a saucepan. Cook, without stirring, to a rolling boil. Boil mixture until a candy thermometer reads 248 degrees.

Place the marshmallow creme in a medium bowl. Beat at low speed with an electric mixer while gradually pouring in the hot syrup mixture; add the vanilla extract.

Beat until the candy loses it shine and holds its shape when dropped from a spoon. Caution; will not hold its shape if underbeaten and will become dry if overbeaten.

Stir in the nuts.

Drop the candy by spoonfuls onto waxed paper and allow to cool completely.

Store in an airtight container.

*Do not use old cream of tartar or your candy won't set. Sometimes we use cream of tartar so seldom we forget how many years we have had it! Better to buy fresh than ruin your whole batch of candy.

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