posted by Mai 12-03-102 7:24 AM
Ivory Cups
3 cups sugar
12 ounces heavy cream
1-1/2 sticks butter
6 ounces miniature marshmallows
12 ounces Ghirardelli white chocolate (block)
6 ounces white almond bark
1 teaspoon sea salt
1 tablespoon caramel flavoring
Mix sugar and cream in large sauce pan. Stir until boiling, and then stir sides only until mixture reaches 225 degrees. Pour over remaining ingredients and beat with a heavy-duty mixer until completely blended (about three minutes). Stir in salt and flavoring. Mix one more minute. Spoon into mini-muffin cups and add cherries, mints, nuts, or other special treats. Allow one day to set. Makes 48 mini-muffin cups.