Butterscotch Nut Marshmallows by
Ingredients
1 1/2 cups finely chopped pecans
1 1/2 cups packed light brown sugar
3/4 cup half and half or evaporated milk
1/4 teaspoon salt
1/2 teaspoon vanilla extract ( optional)
25-35 marshmallows
Instructions
1. Cover a large countertop area or large baking sheet with waxed paper. Place the pecans into a small dish.
2. In a heavy saucepan over low to medium-low heat, combine the sugar, half and half
( or evaporated milk) and salt, stirring until the sugar dissolves and the mixture begins to boil. Cook, stirring occasionally to prevent scorching, until the mixture reads between 234 degrees and 240 degrees on a candy thermometer ( 238 degrees is the recommended temperature).
3. Remove saucepan from the heat. Stir in the vanilla, if using. Set the saucepan into a pan or sink filled with hot water to keep the butterscotch warm. ( Do not allow the hot water to seep into the butterscotch mixture .) Using a fork, toothpick or specially designed dipping tool, dip the marshmallows one at a time, into the hot butterscotch mixture. Roll the coated marshmallows in the chopped pecans. Place on the waxed paper to cool. Store in an airtight container.
2. In a heavy saucepan over low to medium-low heat, combine the sugar, half and half
( or evaporated milk) and salt, stirring until the sugar dissolves and the mixture begins to boil. Cook, stirring occasionally to prevent scorching, until the mixture reads between 234 degrees and 240 degrees on a candy thermometer ( 238 degrees is the recommended temperature).
3. Remove saucepan from the heat. Stir in the vanilla, if using. Set the saucepan into a pan or sink filled with hot water to keep the butterscotch warm. ( Do not allow the hot water to seep into the butterscotch mixture .) Using a fork, toothpick or specially designed dipping tool, dip the marshmallows one at a time, into the hot butterscotch mixture. Roll the coated marshmallows in the chopped pecans. Place on the waxed paper to cool. Store in an airtight container.