Yield: 16 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Sugar |
| 1 cup | Light cream |
| ¼ cup | Butter |
| ¼ cup | Light corn syrup |
| ½ teaspoon | Salt |
| 1 cup | Marshmallows -- miniature |
| 1 teaspoon | Vanilla extract |
| ½ cup | Pecan halves |
| ⅓ cup | Candied cherries -- chopped |
| ⅓ cup | Green candied cherries -- |
| \N \N | Chopped |
1. Combine sugar, cream, butter, syrup and salt in a heavy saucepan.
Bring to a gentle boil over low heat. Cook, stirring constantly, until sugar melts. Continue cooking, stirring occasionally, until mixture reaches 240 degrees on candy thermometer. This is the soft ball stage. Remove from heat; stir in marshmallows and vanilla.
2. Stir until marshmallows melt and candy starts to lose its gloss.
Stir in pecan halves and chopped cherries. Continue stirring until candy starts to set.
3. Pour into buttered 8-inch square pan. Cool, then cut into squares.
Recipe By : Jo Anne Merrill From: Marjorie Scofield Date: 05-07-95 (159) Fido: Cooking