Fudge -- First, line a 8x8\" pan with either wax paper, parchment paper
orsels, stir until blended. Add marshmallow cream nuts and vanilla, stir
/2-inch baking sheet with waxed or parchment paper.
Line 13x9-inch pan with foil, leaving 1-inch overhang
ine 48 mini muffin cups with liners.
Empty mix into
Line a 13 x 9 inch pan with foil, butter.
In a sauce pan, cook sugar, butter and milk over medium heat, stirring constantly until mixture comes to a boil. Boil 5 minutes, stirring constantly. Remove from heat.
Stir in marshmallow creme and chocolate chips until smooth.
Stir in walnuts and vanilla.
Stir in marshmallows, do not melt.
Quickly spread in pan, cool completely, refrigerate until firm.
Using foil, lift fudge from pan, remove foil from fudge. With large knife, cut into squares. Store in refrigerator.
nd quickly stir in the marshmallow cream, chocolate candy, and chocolate
Bring milk and sugar to a boil, stirring constantly to soft ball stage.
Add chocolate chips and butter; stir well.
Add Marshmallow Whip, nuts, salt and vanilla; mix well.
Pour into pans.
emove from heat; stir in Marshmallow Creme and vanilla until well
nch round cake pan with softened butter. (I
Combine sugar, margarine and milk in heavy 2 to 3-quart saucepan.
Bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234\u00b0, stirring constantly to prevent scorching.
Remove from heat; stir in peanut butter until melted. Add marshmallow and vanilla; beat until blended.
Pour into greased 13 x 9-inch pan.
Sprinkle with chocolate bits.
Cut through fudge with knife for marble effect.
Cool at room temperature.
Cut into squares.
utter until melted.
Add Marshmallow Creme and vanilla; beat until
9x13-inch baking pan with cooking spray and set aside
Put the marshmallow creme, margarine and chocolate chips in large bowl.
Mix the sugar and milk together in a large heavy pan.
Bring to boil over medium heat, stirring constantly.
Cook 8 minutes after rolling boil.
Pour mixture into bowl with marshmallow, margarine and chips and beat.
Once the mixture is stiff, add the nuts and cherries.
Pour into 9\"x13\" pan and cool.
Cut when cool.
Mix sugar and cocoa in bowl.
Melt oleo and add to sugar and cocoa.
Add other ingredients; mix well.
Spread in a 15 1/2 x 10 1/2-inch pan.
Bake at 250\u00b0 for 25 minutes.
While hot, spread with marshmallow cream.
When cool, spread with frosting.
Preheat oven to 350\u00b0. Combine butter, sugar, eggs and vanilla. Fold in remaining ingredients and mix well. Spread batter in well-greased and floured oblong baking pan. Bake for 25 minutes. While cake is still hot, spread with marshmallow cream and allow to cool completely.
Combine sugar, butter and milk.
Bring to a boil over medium heat, stirring gently.
Boil for 5 minutes.
Add chocolate pieces, marshmallow cream, nuts and cherries.
Stir until blended thoroughly.
Pour into two large pans.
Refrigerate overnight.
Dissolve sugar in milk.
Cook to soft ball stage.
Remove from fire and add cut up chocolate bars and chocolate chips along with Marshmallow Whip and vanilla.
Stir until chocolate is dissolved. Add nuts.
Pour into greased cake pan and mark in 1-inch squares.
). Line 24 muffin cups with paper liners.
Beat white
he marshmallow creme, the dry pudding mix & the milk, beating with a