Post by PurplePuppy on Jul 27, 2020 23:41:46 GMT -5
1/4 cup butter or margarine
2 1/2 cups sugar
2/3 cup evaporated milk
12 ounces white chips
7 ounces marshmallow creme or marshmallow fluff
2 cups miniature marshmallows
1/3 cup key lime juice
1/2 cup almonds or macadamia nuts (coarsely chopped)
1/4 teaspoon rum extract
1 teaspoon lemon extract
Line a 9" x 9" pan with aluminum foil and set aside. Place white chips, extracts, and nuts into Pyrex glass dish (or a 3-quart saucepan) and set aside. Set butter aside to warm.
Heat milk at Medium setting until warm then add sugar. Bring to a rolling boil (Medium-High) while stirring constantly with a hand mixer (or wooden spoon).
Add marshmallow creme and butter and mix until creamy. Add Key lime juice. Bring back to a boil for 5 full minutes by clock (start timing once boil resumes). The mixture will start to turn a little brown during boil. If you get brown flakes in mixture then turn down heat a little (e.g. down to Medium from Medium-High) and continue to stir.
Remove from heat and pour hot mixture over chips without scraping sides of hot saucepan. Mix until chips are melted then mix in nuts. Pour into prepared pan. Cool at room temperature. Remove from pan, remove foil, cut into squares.