- Cooking Time:
- Servings: 66
- Preparation Time:
BackstoryThis is so good and makes great christmas gifts
- 2 cups powdered sugar
- 7 oz. jar marshmallow creme
- 21 oz. (1-1/2 pkgs.) caramels
- 3 Tbs. water
- 3 cups salted peanuts, chopped
- Line cookie sheet with waxed paper.
- In medium bowl, combine 1/2 cup of the powdered sugar with marshmallow creme; blend thoroughly. Knead in remaining powdered sugar. Divide mixture into 4 parts.
- Form each part into rope 1/2" in diameter. Cut into pieces 1-1/2" long. Place on waxed paper-lined cookie sheet. Freeze about 20 minutes or until firm.
- Meanwhile, in medium saucepan over low heat, heat caramels and water until caramels are melted, stirring occasionally. Remove from heat.
- Dip frozen marshmallow pieces into caramel mixture; roll in peanuts.
- Place on waxed paper-lined cookie sheet. Freeze until set. Store in covered container in refrigerator. 5-1/2 dozen candies.
- Tip: If caramel mixture becomes too stiff, reheat. If marshmallow pieces soften while dipping, refreeze until firm.