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Ingredientes
- 2 c. Sugar
- 1/2 c. Honey
- 1 c. Light corn syrup
- 1/2 c. Water
- 4 1/3 c. Marshmallow cream, (or possibly frappe)
- 3 Tbsp. Shortening
- 1/3 c. Confectioner's sugar
- 1 1/3 c. Nuts, finely chop Dipping chocolate
Direcciones
- Sugar, honey, syrup and water to 272 degrees on a candy thermometer. Remove from heat and let stand for 10 min. Add in marshmallow creme and shortening; beat till well blended. Mix in confectioner's sugar and nuts.
- Spread into a buttered 9-inch square pan and let stand for 24 hrs. Cut and wrap individual pcs or possibly dip in chocolate.
- Makes about 80 pcs thatare lovely on a holiday candy tray. Jo Merrill
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 12 servings | |
| Calories 659 | |
| Calories from Fat 97 | 15% |
| Total Fat 11.35g | 14% |
| Saturated Fat 1.85g | 7% |
| Trans Fat 1.07g | |
| Cholesterol 0mg | 0% |
| Sodium 189mg | 8% |
| Potassium 104mg | 3% |
| Total Carbs 141.46g | 38% |
| Dietary Fiber 1.5g | 5% |
| Sugars 96.46g | 64% |
| Protein 3.36g | 5% |
