Carmel Marshmallows Treats

Line a cookie sheet with waxed paper.

Place the caramels and hot water in top of double boiler. Heat over simmering water, stirring often, until caramels are melted.

Use a fork or thick skewer to hold marshmallow; dip into melted caramel and turn to coat entire surface.

Roll the marshmallow in the toasted coconut (or pecans).

Place each on the waxed paper.

Work quickly to coat each marshmallow.

Stir the caramel mixture occasionally to keep it smooth.

When all are finished, place in a cool place until caramel is firm.

Store in a covered container in a cool place.
Yield: 32 covered marshmallows.

Double this recipe if you wish, remembering to work quickly so caramel will not cool too soon.

Spray large saucepan with cooking oil.

Melt butter in saucepan over low heat. Add marshmallows and stir continiously until they are melted.

Cook 3 minutes, stirring continuosly .

Remove from heat, pour in Rice Krispies and stir until well coated.

Use a greased spatula and press down until even into greased a 13x9x2" pan.

When Cool cut them into 2" squares.

OPTIONAL
add 1 cup raisins
add 1 cup peanuts
add 1/4 cup peanut butter to marshmallows
melt 2 squares chocolate with marshmallows.
add food colouring (if desired) such as the colors of your school.