8 large marshmallows
1 cup white sugar
1 cup evaporated milk
1 (3 ounce) can evaporated milk
1 teaspoon vanilla extract
3/4 cup butter, melted
1 cup butter, softened
1 cup brown sugar
1/2 cup coconut cream
1 cup flaked coconut
In a large bowl, stir together marshmallows, sugar, evaporated milk, milk, and vanilla. Make a well in the center, pour over marshmallows in bowl, and beat until blended. Cover, and refrigerate overnight.
When the marshmallows have set, mix together butter and brown sugar. Stir butter mixture into brown sugar mixture in bowl. Beat until butter mixture is fully absorbed. Stir in coconut cream and coconut cream. Cover, and refrigerate overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C). Roll the marshmallows and sugar mixture into balls, place them 3 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until marshmallows are set but sugar is still slightly sticky. Carefully remove from cookie sheets to wire racks to cool completely. Store on waxed paper.
I took this to a gathering of 12 and forced them to choose between this and a plain old plain old biscuit. They chose the nightcap, the flavour was appealing and so was the texture and flavour, both of which were excellent. Next time I will definitely try adding more than one element and see what works.