Yields 2 dozen pieces
1/3 cup water
1 ½ cups sugar
¼ teaspoon cream of tartar
Dash of salt
7-ounce jar marshmallow creme
1 teaspoon vanilla
1 cup chopped nuts
Combine water, sugar, cream of tartar and salt. Do not stir. Bring to a rolling boil and boil until temperature on candy thermometer reaches 248 degrees.
Place marshmallow creme in small bowl. Beat at low speed with electric mixer while gradually pouring in hot, syrupy mixture. Add vanilla.
Beat until candy loses its gloss and holds its shape when dropped from a spoon. Add nuts. (If mixture is underbeaten, it will not hold its shape, and if it is overbeaten, it will become dry.)
Drop from spoon onto wax paper. Cool and store in airtight container.
Nutritional analysis per piece: 113 calories, 3 grams fat, 21 grams carbohydrates, 0 cholesterol, 18 milligrams sodium, 26 percent of calories from fat.
Candy-making can be simple. And here's a tip: Don't use cream of tartar that has been in your cabinet for years; you'll end up with candy that won't set.
© 2002, Fort Worth Star-Telegram.
Distributed by Knight Ridder/Tribune Information Services.
