Preparation:
Cook sugars and Mr. Pibb in a saucepan over low heat, stirring constantly,
then gradually birng to the soft ball stage (240 degrees F on candy
thermometer). Remove mixture from heat; stir in marshmallows and pecans.
Mix
vigorously until marshmallows dissolve. Quickly drop by tablespoon on wax
paper to cool.
Makes 2 dozen pralines.
NOTE: If Mr Pibb is not available in your area, use Dr. Pepper. |
