Author adapted by Angela Litzinger at test.angelaskitchen.com Loy of GrandmaLoysKitchen.blogspot.com
1 1/2 to 2cupsgluten & dairy free milk substitute of choiceI used one can coconut milk
1 10ouncepackage gluten free marshmallows
3cupstoasted and finely chopped nuts
optionalsprinkles, chopped chocolate, etc.
Heat milk substitute in a small deep saucepan until very hot, but do not allow to boil. Place nuts in a shallow container and have any skrinkles you are using out and assessable. Place a plate to put the rolled marshmallows on close to the saucepan of hot milk substitute.
With a pair of tongs, dip a marshmallow into the hot milk substitute. OR put a pop stick into the marshmallow and use the stick for dipping. Leave the marshmallow in for 10-15 seconds. Add large sprinkles if using, then put marshmallow on the ground nuts. Use a spoon to drop nuts onto the top of the marshmallow then roll to completely cover with nuts. Set onto plate to cool. Makes about 36 marshmallows. Put in a single layer in a shallow container and cover to store. These are best eaten within two or three days of making. At our house they never last that long.