Sunday, December 12, 2010



  • 2 cups sugar
  • 1 cup water
  • 1 jar (7 ounces) marshmallow creme
  • 1 teaspoon Spice Island® Pure Vanilla Extract
  • 1-1/2 cups chopped pecans
  • Drizzle with milk choclate


  • In a large heavy saucepan, combine the sugar and water. Cook over medium heat, without stirring, until a candy thermometer reads 250° (hard-ball stage).
  • Remove from the heat; stir in marshmallow cream, vanilla and pecans. Continue stirring until candy cools and begins to hold its shape when dropped from a spoon.
  • Quickly drop by heaping teaspoonfuls onto waxed paper-lined baking sheet. Store in an airtight container at room temperature. Yield: 4 dozen.
White chocolate Peppermint-
. drop mint extract
.Drizzle melted white chocolate

. Add drop almond extract!

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