Yield: 2 servings
|2 cups||Miniature marshmallows|
|1 cup||Choppped candied cherries|
|4½ teaspoon||Light cream|
|2 cups||Plus 1 tbsp. sifted|
|1 cup||Chopped salted peanuts|
|\N \N||Confectioners' sugar|
Directions: Melt marshamallows in water over low heat; remove from heat. Add cherries, 2 cups sugar and vanilla; mix well. Sprinkle pastry cloth or board with remaining sugar. Knead cherry mixture for 2 to 3 minutes or until > smooth; shape into 3 rolls, ¾ inch in diameter by 6 inches long. Let stand at room temperature for 30 minutes. Melt caramels and cream in saucepan; remove from heat.
Spread rolls with thick layer of caramel; roll in peanuts. Wrap rolls in waxed paper or plastic wrap. Let stand at room temperature for 1 to 2 hours. Cut into ½ inch slices. Yield: About 3 dozen rolls.
Posted on Prodigy DESSERTS & SWEETS on 11/15 3:11 PM by JUNE JAMES (GNDR31B) .
MM by Cathy Svitek