300 Best Homemade Candy Recipes from Jane Sharrock
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 25 marshmallows
Marshmallows dipped in homemade butterscotch sauce and then rolled in pecans.
  • 1½ c. pecans, finely chopped
  • 1½ c. packed light brown sugar
  • ¾ c. half and half cream or evaporated milk
  • ¼ t. salt
  • ½ t. vanilla extract
  • 25-35 large marshmallows
  • 15 fun straws, cut in half
  1. Cover a large countertop area or large baking sheet with waxed paper. Place the chopped pecans into a small dish.
  2. In a heavy saucepan over low to medium-low heat, bring the sugar, half and half and salt to a boil, stirring until the sugar dissolves and the mixture begins to boil. Cook, stirring occasionally to prevent scorching, to the soft ball stage (234 degrees to 240 degree).
  3. Remove 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 the straw halves, dip the marshmallows, one at a time, into the hot butterscotch mixture. Roll the coasted marshmallows in the chopped pecans. Place on the waxed paper to cool. Store in an air tight container.
Recipe from 300 Best Homemade Candy Recipes by Jane Sharrock, 2014, Robert Rose, Inc. page 32.
Recipe by Hezzi-D's Books and Cooks at https://www.hezzi-dsbooksandcooks.com/butterscotch-pecan-marshmallows-review-300-best-homemade-candy-recipes/