1/2 stick butter
1 c. canned evaporated milk
2 c. sugar
16 lg. marshmallows
1/4 c. sugar, caramelized
1 tsp. vanilla
1 1/2 c. broken pecan pieces
Directions:
Melt butter around sides and bottom of heavy saucepan. Add milk and sugar. Stir with wooden spoon toward center of pan. Add marshmallows. Place 1/4 cup sugar in small pan to caramelize. Turn pan frequently to prevent burning.
Pour melted sugar into larger pan, stirring constantly. Lower heat, cook until candy thermometer reaches 238 degrees, stirring often; set aside to cool, 110 degrees. Add vanilla and pecans. Stir until candy will hold shape. Drop by teaspoon. Makes approximately 30 pieces.
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