Ingredients Jump to Instructions ↓

  1. 1-1/2 cups sugar

  2. 1/2 cup packed brown sugar

  3. 1/2 cup evaporated milk

  4. 3 tablespoons light corn syrup

  5. 4 large marshmallows, cut into quarters

  6. 2 tablespoons butter

  7. 2 cups coarsely chopped pecans

  8. 1/2 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. In a large heavy saucepan, combine the sugars, milk and corn syrup. Cook over medium-low heat, stirring occasionally, until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in marshmallows and butter until smooth. Add pecans and vanilla; stir only until mixture begins to thicken. Quickly drop by tablespoonfuls onto waxed paper. Cool until set. Store in an airtight container at room temperature. Yield: 5 dozen.


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