Served as dessert. Vegetarian dish. Speciality: Ester candy recipes.

1/2 pound light Caramels

1/4 cup Half and Half

2 Tablespoons Butter

2 cups powdered Sugar, sifted

17 regular Marshmallows

3/4 cup finely chopped Walnuts

Combine caramels, half and half, and butter in 1 1/2 quart heavy saucepan. Place over heat and stir until caramels are melted. Stir in confectioners sugar. Remove from heat. Spread caramel mixture on buttered waxed paper to make a 16 x 5 inch rectangle. Place marshmallows, end to end, along one side of the rectangle. Roll up, starting with marshmallow side by lifting with waxed paper. Spread nuts on waxed paper; coat roll with them. Wrap in waxed paper. Chill for several hours. To serve, cut into 1/2 inch slices.

Yields: About 32 pieces

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