1 c. milnot
2 c. sugar
2 tsp. white syrup
Dash of salt
1 sm. jar marshmallow cream
2 tbsp. butter
1 tsp. vanilla

Stir milnot, sugar, syrup and salt together in a deep heavy saucepan. Place over low heat, stirring frequently. Cook to soft ball stage. Remove from heat; blend in marshmallow cream, then butter and vanilla. Stir until cool and creamy.

Pour into buttered 8x8 pan or drop from a teaspoon onto wax paper. Yield: approximately 2 pounds.