2 1/2 cups firmly packed brown sugar
1 tablespoon light corn syrup
1 tablespoon butter or margarine
3/4 cup milk
2 teaspoons vanilla
Whole walnut meats
Combine first 5 ingredients in a deep saucepan. Place over low heat; cook, stirring constantly, until sugar dissolves. Then cook, without stirring, to 238° on a candy thermometer or until a little of the syrup forms a soft ball when dropped in cold water. Remove from heat; cool mixture at room temperature, without stirring, to 110° or until the bottom of the pan feels lukewarm to the inside of the wrist.
Add vanilla to the mixture and beat with a wooden spoon until it holds its shape. Turn into a greased pan 8 x 8 inches. Mark the top in 1-inch squares and press a walnut in each square. Cut when cool. Makes about 1 pound.
Heat light cream about 3/4 inch deep in the top of a double boiler. Add vanilla to taste. Dip marshmallows, a few at a time, into the cream until outsides are coated with cream and softened. Then roll marshmallows in finely ground pecans or shredded coconut. Flatten slightly and chill.
Published by – COOKINDEX – Division of H.S. Stuttman Co., Inc., New York ©Copyright 1958 Tested Recipe Institute, Inc., New York