Instructions: Sugar, honey, syrup and water to 272 degrees on a candy thermometer. Remove from heat and let stand for 10 minutes. Add marshmallow creme and shortening; beat until well blended. Fold in confectioners sugar and nuts.

Spread into a buttered 9-inch square pan and let stand for 24 hours. Cut and wrap individual pieces or dip in chocolate.

Makes about 80 pieces that
are lovely on a holiday candy tray. Jo Merrill

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