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 under beaten and will become dry if overbeaten.
Stir in the nuts.
Drop the candy by spoonful's onto waxed paper and allow to cool completely.
Store in an airtight container.
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 under beaten and will become dry if overbeaten.
Stir in the nuts.
Drop the candy by spoonful's onto waxed paper and allow to cool completely.
Store in an airtight container.
I believe divinity is my all-time favorite candy.
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