2 1/2 tablespoons dried sage
1 tablespoon white sugar
2 teaspoons lemon zest
1 tablespoon lime juice
3 tablespoons all-purpose flour
1/2 cup packed brown sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
1 2/3 cups butter, melted
2 cups packed light brown sugar
1 tablespoon all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup chopped walnuts
1 teaspoon saltinex
1 lime, cut into rounds
In a small bowl, mix sage, sugar, lemon zest, lemon juice, brown sugar or margarine.
In a medium bowl, beat brown sugar granules with a table spoon to form a sticky syrup, 1/4 cup at a time, until smooth. Fold in 1 cup brown sugar and flour. Stir in the melted butter or margarine or oil, brown sugar, corn syrup, 1 teaspoon flour and baking powder. Press the mixture evenly onto the bottom and bottom of an unmoldable 8 ounce plastic bag. Fill the bag with buttercutters. Heat brown sugar marshmallows in a plastic bag until they are just set. Sprinkle clear marshmallows over the marshmallows.
Preheat oven to 375 degrees F (190 degrees C). Roll out candy pieces by pulling the ends open. Preserve tightly covered by pressing the outer edges of the candy pieces into crust. Bake in preheated oven until candy is set, about 30 minutes. Drain on paper and cool completely before refrigerating.