- 1 cup sugar
- 1 cup light corn syrup
- 1/2 cup cream
- 1/4 cup water
- 1 tbsp butter
- 1 tsp vanilla extract
- 1/8 tsp salt
- 16 large marshmallows
- 1 cup finely chopped nuts
- 1 cup toasted coconut
- Paper or foil candy cups
1. Prepare your workstation by setting out 32 paper or foil candy cups. Cut the large marshmallows in half widthwise and set aside. Place the chopped nuts and coconut in separate bowls and set aside.
2. Place the sugar, water, cream, and corn syrup in a small saucepan over medium heat, and stir constantly until the sugar dissolves. Insert a candy thermometer and stir in the butter until melted. Continue to cook, stirring occasionally to prevent scorching on the bottom. Cook until the caramel reaches 238 degrees, then remove from the heat.
3. Stir in the vanilla and salt. Allow the caramel to stand for 10-15 minutes to thicken and cool to approximately 175 degrees.
4. Using a fork, drop a marshmallow half in the caramel and turn it over until it is completely covered. Remove the marshmallow from the caramel and drop it in the nuts or coconut, rolling until it is covered. Scoop the marshmallow up, and place it in a candy cup so that it retains its round shape.
5. Repeat the caramel and coating steps with the remaining marshmallows. If the caramel becomes too stiff for easy dipping, place it over the heat for a minute or two until it becomes easy to work with.
6. Allow the candies to set fully at room temperature before serving. Store excess candies in an airtight container at room temperature.