This week's Heartland Cook kicks off our 12 Treats of Christmas series. Martha Eftink of Chaffee, Missouri is 90 years young and still making Christmas bright for her family with her Caramel Candy Marshmallows. Martha and her daughters, granddaughters and great-granddaughters meet every year for a bake off and cookie swap to get in the Christmas spirit. Martha leads the way as the go-to goodie maker for this salty-sweet treat that's been a favorite for the Eftink family for many, many years.
- 2 cups sugar
- 2 cups cream
- 1 teaspoon vanilla
- 1 3/4 cups corn syrup
- 1 cup butter or margarine
- Marshmallows cut in half
- 1 cup chopped pecans
In a medium sauce pan, boil sugar, corn syrup, 1 cup of the cream and butter or margarine.
When mixture starts to boil, stir in the second cup of cream.
Bring candy to firm ball stage. You can test the readiness of the candy by dropping a spoonful in a glass of ice water. When it forms a firm ball in cold water, remove caramel from heat and add vanilla.
Allow caramel to cool approximately 2-5 minutes. Dip marshmallows cut in half into hot caramel and then roll in pecans. Set aside on a parchment-lined surface or baking sheet to cool.