1-1/2 cups sugar
1/3 cup water
1/4 tsp. cream of tartar
Pinch of salt
1 (7 oz.) container
Solo Marshmallow Creme
1 tsp. vanilla
1 cup chopped Pecans
PLACE sugar, water, cream of tartar and salt in heavy 1-quart saucepan. (Do not stir.) Bring to boil on high heat, without stirring, until candy thermometer registers 248°F.
BEAT marshmallow creme and vanilla in small bowl with electric mixer on low speed until well blended. Gradually add hot sugar syrup, beating at medium speed until well blended. Beat on high speed 5 minutes or until mixture just begins to lose its gloss and hold its shape when dropped from spoon. Stir in pecans.
DROP teaspoonfuls of the marshmallow creme mixture onto sheets of wax paper. Cool completely. Store in airtight container at room temperature.