1 stick butter
12-oz chocolate chips
1 cup chopped nuts
5-oz colored miniature marshmallows
1 cup coconut, optional
Melt butter and chocolate chips until creamy. Fold the marshmallows into the chocolate mixture. Spread the nuts and the coconut,if using, on a sheet of waxed paper. Cover with the chocolate-marshmallow mixture. Roll up like a jelly roll. Refrigerate until solid. Slice and serve.
2 1/2 cups sugar
1/4 cup hot water
3/4 cup white corn syrup
2 egg whites, beaten to stiff peaks
pinch of salt
1 tsp vanilla
2/3 cup chopped walnuts or pecans
Boil sugar, syrup, and water to a definite thread stage. (When the spoon is lifted the syrup is stringy like threads.) Mix salt into the egg whites. Pour 2/3 of the syrup slowly into the egg whites; beat constantly and add vanilla while still beating. Reheat 1/3 of the sugar syrup to a boiling point; add slowly to egg white mixture, beating constantly. When candy forms stiff peaks, stir in the nuts and drop by tablespoonfuls onto greased cookie sheets. Cool. Store in airtight containers.
Get More Candy recipes. Download FREE eBook on right…
Here are some other caribbean candy recipes related sites that I found for you to browse. Thanks for visiting www.CaribbeanCandyRecipes.com.
Christmas Candy Recipes - YouTube
Candyland - New York Times
Divinity (confectionery) - Wikipedia the free encyclopedia