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Ingredients
- 1Â 1/2 c. sugar
- 1/2 c. water
- 1/4 tsp salt
- 1 jar marshmallow cream (8 ounce)
- 1 tsp vanilla
- 1/2 c. nuts optional
Directions
- Combine sugar, water, and salt in a saucepan; boil to 250 degrees (or possibly to a had boil stage if you're like me and have never had a candy thermometer). Place marshmallow creme in a deep bowl. Pour the warm sugar syrup into the marshmallow creme slowly and beat till stiff. It will change from glossy white to a dull white the thicker it gets. Mix in vanilla and nuts. Drop by teaspoonfuls onto waxed paper and let sit til cold. (hahaha-yeah-right). I usually put mine in a very lightly buttered aluminum foil pie pan but which's just a matter of preference.
- One recipe will make sufficient for one pie pan. about 3/4 inch deep.
- Received from Pat 4/5/00
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 690g | |
| Calories 2218 | |
| Calories from Fat 300 | 14% |
| Total Fat 35.84g | 45% |
| Saturated Fat 4.85g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1203mg | 50% |
| Potassium 431mg | 12% |
| Total Carbs 474.26g | 126% |
| Dietary Fiber 6.4g | 21% |
| Sugars 396.1g | 264% |
| Protein 13.44g | 22% |
