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1 1/2 cups light corn syrup
1 1/2 cups sugar
3 cups marshmallow creme
1/4 cup butter, melted
1 teaspoon vanlla
1/8 teaspoon salt

Place marshmallow creme in medium sized bowl, set aside. In a 1 quart saucepan, combine corn syrup and sugar and place over high heat, stirring constantly wih wooden spoon until it comes to a boil. Wash down any sugar crystals that may form with a wet pastry brush. Clip on candy thermometer and heat mixtue to 280 degrees. Remove from heat and let stand undisturbed for 2 minutes. Without scaping, pour mixture into marshmallow creme and stir with wooden spoon until smooth. Add butter, vanilla, and salt and stir until butter is incorporated. mixture may be poured into an 8 inch buttered pan and cut into squares, then dipped into chocolate.

Melted caramel (can use Kraft caramels) may be poured into a buttered 9x13 pan and cooled to room temperature, then a layer of nougat poured over top, leaving a 2 inch open area at one of the 9 inch sides, let cool slightly, remove from pan, and then roll the rectangle by hand, into a log and then roll a bit more so to make it a more managable size. Cut log in half and roll each half to 1 inch thickness and slice off pinwheels