2 cups sugar
1 tablespoon butter or butter substitute
1/2 cup blanched and roasted almonds
2 tablespoons marshmallow cream
1 teaspoon vanilla
1/2 cup chopped pecans
4 tablespoons grated unsweetened chocolate
24 marshmallows
1 cup cream
Combine chocolate and sugar. Add cream, and butter. Boil to soft ball stage (234° – 238°F). Remove from fire. Add marshmallow cream, nuts, and flavoring. Beat until mixture begins to thicken. Place marshmallows on well-buttered dish evenly. Pour mixture over them.
Let cool, cut in squares with a sharp knife.
