1 cup cornstarch
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 cups chopped pecans
1 (10 ounce) can marshmallow creme
1 cup butter, softened
2 cups all-purpose flour
1 teaspoon salt
1/2 cup white sugar, divided
1/2 cup packed brown sugar
8 teaspoons vanilla extract
In a medium saucepan heat cornstarch, stirring occasionally, until cornstarch reaches desired consistency.
Sift together the cinnamon sugar, brown sugar and sugar. Stir into the cornstarch mixture until well blended. Stirring constantly, bring to a rolling boil.
Reduce heat to medium low and stir in the butter, 2 cups flour and salt. Bring to a full boil, stirring constantly, until mixture becomes moist and creamy. Reduce heat to low. Cook and stir 5 minutes, stirring constantly. Remove from heat.
Meanwhile, heat marshmallow creme in a small saucepan or large bowl for about 5 minutes, stirring occasionally, until marshmallow creme is thickened.
Add the sugar and brown sugar pieces and continue stirring until all ingredients are thoroughly combined.
Reduce heat to medium-low and stir in the marshmallow creme, butter and brown sugar. Gradually beat in the marshmallow creme mixture, stirring until well blended. Gradually beat in the vanilla.
Heat a saucepan or wok over medium heat. Heat the marshmallow creme mixture slowly over medium heat, stirring constantly, until it begins to thicken. Return marshmallow creme mixture to a rolling boil, stirring constantly. Cook and stir 5 minutes, until all marshmallow creme mixture is used. Remove from heat.
⭐ ⭐ ⭐ ⭐ ⭐