Instructions: Combine sugar, water, and salt in a saucepan; boil to 250 degrees (or to a had boil stage if youre like me and have never had a candy thermometer). Place marshmallow creme in a deep bowl. Pour the hot sugar syrup into the marshmallow creme slowly and beat until stiff. It will change from glossy white to a dull white the thicker it gets. Fold in vanilla and nuts. Drop by teaspoonfuls onto waxed paper and let sit til cool. (hahaha-yeah-right). I usually put mine in a very lightly buttered aluminum foil pie pan but thats just a matter of preference.

One recipe will make enough for one pie pan. about 3/4 inch deep.

Received from Pat 4/5/00

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