2-1/2 pounds sugar
12 ounces water
4 tablespoons butter
1/2 cup corn syrup
2 heaping tablespoons marshmallow cream
vanilla extract (or maple flavoring)
4 cups pecan pieces
1. Combine sugar, water, and butter. Cook on low heat to 238’F on a candy thermometer. Once it begins to boil, do not stir. Remove from heat.
2. Add marshmallow cream and beat with a mixer until mixture begins to harden around the edges of the pot. Then reheat slowly, adding flavoring and pecans.
3. Pour mixture on wax paper in 2-inch round patties. Yields 4 dozen.
Recipe source: From the Smithsonian Folklife Cookbook, 1991, Kathrine S Kirlin & Thomas M Kirlin