1 bag of mini-marshmallows
1 bag butterscotch chips
1 cup peanut butter
1/2 cup butter
Melt butterscotch chips, butter, and peanut butter together until smooth. Stir into marshmallows in baking pan and let cool 2-3 hours. Cut into squares and enjoy.
Stir in shredded coconut
Top with melted chocolate chips
Use chunky or smooth peanut butter to taste
2 cups sugar
3/4 cup corn syrup
1/4 cup water
3 Tbsp butter
2 tsp cinnamon
1 tsp vanilla
1/2 tsp salt
1 1/2 tsp baking soda
3 cups chopped toasted almonds
Butter the sides of a heavy saucepan. Over low-medium heat, cook together the sugar, corn syrup, and water until the sugar dissolves. Attach a candy thermometer(make sure it does not touch the bottom of the pan!) and increase the heat to medium and bring the mixture to a boil. DO NOT STIR! Cook to hard-crack stage (300-310 degrees) and mixture is lightly golden in color. Stir in the toasted almonds. Remove from heat and add butter, cinnamon, vanilla, and salt. Stir until butter melts. Add baking soda (mixture may foam). Pour the mixture onto a large greased baking sheet or foil placed on a damp, flat surface. Flatten mixure using greased spoons and allow to cool completely. Break the candy into small pieces and store in an airtight container.