Caramel & Cream Pecan Coated Marshmallows

1. 1

   In a microwave safe bowl, add caramel sauce and light cream.

2. 2

   Stir and heat through.

3. 3

   Set aside.

4. 4

   On a platter or plate, add chopped pecans.

5. 5

   Using a small slotted spoon, dip each marshmallow into the caramel cream sauce to coat.

6. 6

   Immediately roll in the chopped pecans.

7. 7

   Set on a piece of parchment or waxed-paper-lined sheet pan to set.

8. 8

   I usually refrigerate these until ready to serve, or transfer them into an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.