Creme Divinity

1. 1

   Place sugar, water, cream of tartar and salt in heavy 1-quart saucepan.

2. 2

   (Do not stir.)

3. 3

   Bring to boil on high heat, without stirring, until candy thermometer registers 248F.

4. 4

   Beat marshmallow creme and vanilla in small bowl with electric mixer on low speed until well blended.

5. 5

   Gradually add hot sugar syrup, beating at medium speed until well blended.

6. 6

   Beat on high speed 5 minutes or until mixture just begins to lose its gloss and hold its shape when dropped from spoon.

7. 7

   Stir in pecans.

8. 8

   Drop teaspoonfuls of the marshmallow creme mixture onto sheets of wax paper.

9. 9

   Cool completely.

10. 10

    Store in airtight container at room temperature.

No additional tips available.