 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 64 |
|
I first made this recipe for a ladies Christmas luncheon where it received rave reviews. Now it's a favorite with my family, too. I suggest presenting the divinity-like candies in pretty paper candy cups.Loraine Meyer, Bend, Oregon Ingredients:
1 jar (7 ounces) marshmallow creme |
1 tablespoon butter, softened |
1/2 teaspoon vanilla extract |
1/4 teaspoon salt |
1/4 teaspoon grated orange peel |
3 cups confectioners' sugar, divided |
1/2 cup finely chopped dried apricots |
1/2 cup finely chopped pecans |
Directions:
1. In a large bowl, combine the marshmallow creme, butter, vanilla, salt and orange peel; beat until well blended. Gradually add 2 cups confectioners' sugar; beat until combined (mixture will be stiff). By hand, knead in the apricots, pecans and enough remaining confectioners' sugar to make a very stiff mixture.
2. Press into a greased 8-in. square pan. Refrigerate for at least 4 hours. Cut into 1-in. squares. Yield: 1-1/2 pounds.
|
|