Yield: 6 servings
Measure | Ingredient |
---|---|
2 cups | Sugar |
1 tablespoon | Butter or butter substitute |
½ cup | Blanched and roasted almonds |
2 tablespoons | Marshmallow cream |
1 teaspoon | Vanilla |
½ cup | Chopped pecans |
4 tablespoons | Grated unsweetened chocolate |
24 \N | Marshmallows |
1 cup | Cream |
Combine chocolate and sugar. Add cream, and butter. Boil to soft ball stage (234 - 238 F). Remove from fire. Add marshmallow cream, nuts, and flavoring. Beat until mixture begins to thicken. Place marshmallows on well-buttered dish evenly. Pour mixture over them.
Let cool, cut in squares with a sharp knife. Virginia Cooper, New Orleans, LA.