Pecan Roll

Ingredients

• 1 jar marshmallow cream
• 1 pound confectioner’s sugar
• 1 teaspoon vanilla
• 1/4 teaspoon almond extract
• 1 pound store-bought caramels

Directions

1. Combine first four ingredients, kneading in the past of the sugar gradually.
2. Shape in eight rolls, 1 inch in diameter. Wrap in waxed paper and put in the freezer until quite hard.
3. Remove cellophane from caramels. Melt caramels in top part of double boiler over boiling water. Remove from heat, but keep over hot water.
4. Dip marshmallow rolls first in caramel to cover, then roll in nuts, pressing nuts firmly into caramel with hands.
5. Cool. Store covered in a cool dry place.

Keeps up to a month.

Source

Grandma Joyce