Chocolate Marshmallow Candy Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Dec. 23, 2007
The only downside to this recipe is that it does not indicte whether the marshmallows are to be melted or not. The upside is the time factor involved (1/2 hour tops). I intentionally let the mixture cool just enough so that the marshmallows did not melt or only partially melted, and I substituted chopped dry roasted peanuts for the pecans. Very yummy...definitely a hit with this chocoholic.
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Reviewed: Dec. 15, 2005
A little too soft/squishy. Didn't hold it's shape well. Especially if you don't wait for the chocolate to cool enough, the marshmallows will melt to make them more soft.
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Cooking Level: Intermediate

Home Town: Everett, Ontario, Canada
Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 14, 2005
very yummy, but the recipe makes many more candies than it says it does. one batch made more than 3 dozen pieces!
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Reviewed: Jul. 12, 2004
i give this recipy three points...because even i only being thirteen, turning fourteen, know that you could save alot of calories by not using the condensed milk. instead, mix butter, valilla, and MARSHMALLOWS in the pan makeing a guey, paste, add choco and butter scotch, then mix untill all brown and guey....add nuts, and then put it on the wax paper. Note: you will not make as many. but there is another way around that.... have you ever heard of....corn syrup??? just add 1/4 cup to the pot when you are melting butter and marshmallows.
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Reviewed: Jun. 20, 2003
Boring.
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Cooking Level: Expert

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