ingredients |
1 |
cup |
sugar |
1/4 |
tsp. |
salt |
1/3 |
cup |
water |
1 |
Tbsp. |
light
corn syrup |
6 |
|
marshmallows |
3/4 |
tsp. |
peppermint
extract |
2-1/2 |
cups |
walnut
halves |
|
method |
Combine
sugar, salt, water, and corn syrup in a saucepan. Cook over moderate
heat until syrup reaches 230° on a candy thermometer or until a little
of the mixture forms a soft ball when dropped into cold water.
Remove from heat; add marshmallows and
peppermint; stir until marshmallows are melted. Add nuts; stir gently
until nuts are evenly coated.
Turn out onto a cookie sheet and separate
nuts into a single layer with a fork. Cool completely and store in a
tightly covered container.
|
3
cups |
:
Sylvia Sublett Jones |
|
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