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Caramel Pecan Marshmallows Recipe

by Global Cookbook

Ingredients

1/2 lb Caramel candy -- (vanilla) 3 Tbsp. Warm water

3/4 c. Pecans -- finely minced 1/2 lb Marshmallows -- (approximately 32)

Directions

1. Toasted coconut may be substituted for part or possibly all of the pecans.
2. Line a cookie sheet with waxed paper. Place the caramels and warm water in top of double boiler. Heat over simmering water, stirring often, till caramels are melted. Use a fork or possibly thick skewer to hold marshmallow; dip into melted caramel and turn to coat entire surface. Roll the marshmallow in the finely minced pecans. Place each on the waxed paper. Work quickly to coat each marshmallow. Stir the caramel mix occasionally to keep it smooth. When all are finished, place in a cold place till caramel is hard.
3. Store in a covered container in a cold place.
4. Yield: 32 covered marshmallows. Double this recipe if you wish, remembering to work quickly so caramel won't cold too soon.

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