Mexican Fudge - cooking recipe

Ingredients

3 Tbsp. white corn syrup
1/2 c. brown sugar
2/3 c. evaporated milk
1/3 c. margarine
1 1/2 c. sugar
dash of salt
8 large marshmallows
2 c. pecans

Preparation

Combine corn syrup, sugars, salt and milk; cook to soft ball stage.
Remove from heat; add marshmallows, margarine and pecans. Beat for about 5 minutes or until candy begins to lose luster. Drop by spoonfuls onto waxed paper.