From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
Cut marshmallows into pieces and place in a greased 9x12-inch pan. Mix sugar, milk, cocoa and butter. Cook mixture until a soft ball is formed when dropped into water (235 degrees). Add pecans, marshmallow creme and vanilla. Beat until mixture begins to thicken. Pour over the broken pieces of marshmallows. Let cool and harden. Cut into squares.
- 2 cups marshmallows
- 3 cups sugar
- 1-1/2 cups evaporated milk
- 1/2 cup cocoa
- 1/4 cup butter or margarine
- 2 cups chopped pecans
- 1-3/4 cups marshmallow creme
- 1 teaspoon vanilla
Cut marshmallows into pieces and place in a greased 9x12-inch pan. Mix sugar, milk, cocoa and butter. Cook mixture until a soft ball is formed when dropped into water (235 degrees). Add pecans, marshmallow creme and vanilla. Beat until mixture begins to thicken. Pour over the broken pieces of marshmallows. Let cool and harden. Cut into squares.
