2 cups sugar
1 cup milk
1/2 cup (1 stick) butter
1/2 (10 oz.) bag marshmallows (about 20)
3 cups graham cracker crumbs
1 cup nuts

Cook sugar, milk and butter until soft ball stage (234-240°F on candy thermometer).

Add marshmallows and stir until melted. Add cracker crumbs and nuts. Stir until well mixed.

Drop on waxed paper or pour into a buttered dish. When cool, cut into serving pieces.

Cooks Note: Use of a candy thermometer is recommended.

Submitted by: Natalie Massey