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INGREDIENTS
3 Cups Miniature Marshmallows
1 1/4 Cups Light Brown Sugar Packed
1 Cup Whipping Cream
1/4 Cup Kahlúa
1/4 Cup Butter
1 Tablespoon Vanilla Extract
1 Thermometer
40 G Miniature Marhsmallows
250 G Light Brown Sugar Packed
230 G Whipping Cream
60 ML Kahlúa
60 G Butter
1 Tablespoon Vanilla Extract
1 Thermometer
HOW TO MAKE
In a large saucepan, bring marshmallows, sugar, cream and Kahlúa to boil, stirring until sugar dissolves.
Insert candy thermometer, boil to 224°F/107°C stirring occasionally.
Remove from heat.
Add butter and vanilla, mix and cool.
Serve warm or at room temperature.
Store in covered container, in refrigerator.