Ingredients
3/4
cup sugar
3/4
cup whipping cream
2
tablespoons light corn syrup
1
bag (12 oz) white vanilla baking chips (2 cups)
1 1/2
cups miniature marshmallows
1
cup flaked coconut
1
cup chopped macadamia nuts
Preparation
Line 2 cookie sheets with waxed paper. In 4-quart heavy saucepan, cook sugar, whipping cream and corn syrup over medium-low heat, stirring frequently, until sugar is dissolved. Heat to boiling over medium heat; cook about 6 minutes, without stirring, to 234°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water. Remove from heat. Add baking chips; stir until smooth.
Gently stir in marshmallows, coconut and nuts. Drop mixture by 2 tablespoonfuls onto cookie sheets. Let stand until firm.
