- 1/2 pound [227 g] caramels
- 3 tablespoons [45 mL] hot water
- 1/2 pound [227 g] marshmallows [32]
- 3/4 cup [190 mL] finely chopped pecans
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- Into the top of double boiler over simmering water, melt caramels into hot water stirring often until completely melted.
- Using a fork or a thick skewer to hold marshmallows, dip one marshmallow at a time into melted caramel turning until coated on all sides.
- Roll caramel coated marshmallow into finely chopped pecans.
- Transfer coated marshmallow onto waxed paper; leave to set.
- Working quickly, coat remaining marshmallows one at a time stirring caramel mixture occasionally to keep it smooth.
- Transfer all coated marshmallows into a cool environment until firm before storing, into a covered container into a cool environment.
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