Ingredients
2 cups sugar1 cup water1 jar (7 ounces) marshmallow creme1 teaspoon vanilla extract1-1/2 cups chopped pecans
Preparation
In a large heavy saucepan, combine the sugar and water. Cook over medium heat, without stirring, until a candy thermometer reads 250° (hard-ball stage).
Remove from the heat; stir in the marshmallow creme, vanilla and pecans. Continue stirring until candy cools and begins to hold its shape when dropped from a spoon.
Quickly drop by heaping teaspoonfuls onto waxed paper-lined baking sheet. Store in an airtight container at room temperature.
