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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the brown sugar, evaporated milk, butter and corn syrup in a saucepan and bring to a boil. Reduce heat to medium and continue to boil without stirring to 234 to 240 degrees on your candy thermometer. This is the soft ball stage. | 2. Remove from heat and stir in the marshmallow fluff, and the nuts and vanilla. | 3. Stir until mixed and creamy. | 4. Pour into a buttered 9 inch pan and let stand until cool. | 5. Cut into small portions. The portions will change according to size of your pieces. | 6. You can leave out the salt, but this is a sweet candy with the fluff and all, and the salt helps offset the sweetness. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown sugar	3	cups		2508.0	647.394	0.792	0.0
carnation milk	1	cup	Evaporated evaporated	-	-	-	-
butter	1/2	cup		684.0	31.428	21.372	57.6
salt	1/4	teaspoon		-	-	-	-
corn syrup	3	tablespoons		186.78	50.6814	0.0	0.132
marshmallow creme	1	cup		159.0	40.65	0.9	0.1
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
pecan	1	cup	chopped	286.3467	53.663999999999994	5.8933	6.032

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.