Special utensil: Candy thermometer
Put sugar, water and white vinegar in boiler. Bring to boil. Cook to 240F on candy thermometer. Remove and add marshmallow cream and nuts. Stir until thickened. Spoon by teaspoons onto buttered dish or waxed paper.
Serves 36.
Return To:
Desserts
www.cajun-recipes.com
Cajun Country -- New Iberia, Louisiana