Lightly grease 9 x 9 x 2 pan. Set aside. Heat sugar, butter, milk and marshmallow cream in heavy 3 qt. sauce pan, over medium heat until mixture boils, stirring constantly. Boil and stir, 5 minutes. Add chocolate chips and vanilla. Beat till chips are melted. Stir in walnuts. Immediately spread into greased pan. Refrigerate over night, cut into 1 inch squares. Store in air tight container in refrigerator. For creamer fudge, set out 1 hour before serving.
Heat sugar, butter and evaporated milk to full rolling boil in 3-quart heavy saucepan on medium heat, stirring constantly. Boil on medium heat until candy thermometer reaches 234\u00b0, stirring constantly to prevent scorching, about 4 minutes. Remove from heat. Stir in chocolate chips and Marshmallow Creme until melted; stir in vanilla and walnuts. Spread immediately in buttered 9-inch pan. Cool at room temperature at least 4 hours; cut into squares. Store in airtight container. Makes about 3 pounds.
Spray 13x9 inch pan with non-stick spray.
Microwave margarine in four quart bowl on HI for one minute or until melted. Add sugar and milk.
Mix well.
Microwave on HI six minutes or until mixture begins to boil, stirring after three minutes.
Mix well, be sure to scrape sides.
Microwave on HI seven minutes, stirring after three minutes.
Gradually stir in peanut butter chips until melted.
Add marshmallow cream and mix well.
Pour into pan.
Cool at room temperature, cut into squares.
Melt margarine in microwave. Mix sugar, margarine and evaporated milk over high heat until mixture reaches the \"soft\"-ball stage on a candy thermometer or until a soft ball is formed when dropped in a cup of cool water. Reduce heat to low and add vanilla. Stir in chocolate chips a few at a time. Stir in Marshmallow Creme one spoonful at a time. Pour into a flat container to cool.
eat.
Add chocolate and marshmallow creme; stir until completely melted
eat.
Add chocolate and marshmallow creme; stir until completely melted
Leave cream cheese on counter until soft.
Place softened cream cheese in a bowl.
Add Kraft Jet-Puffed Marshmallow Creme.
nto an even layer. Refrigerate fudge until cooled and set, about
Combine sugars, evaporated milk and butter in a saucepan.
Cook over moderate heat, stirring frequently, until mixture comes to a boil.
Boil 15 minutes over moderate heat, stirring occasionally.
Remove from heat and add marshmallow creme and vanilla.
Stir until the mixture is smooth.
Add chocolate chips and chopped nuts and stir until chocolate is melted.
Spread evenly in a buttered 9-inch square cake pan.
Chill until firm.
Cut into squares or rectangles, as desired.
Forty-five minutes before cooking fudge, dissolve sugar in tall can Pet milk; add butter.
Bring to boiling point and boil for exactly 8 minutes, stirring constantly.
Remove from fire and stir in chocolate chips and Marshmallow Creme.
Add vanilla and black walnuts or pecans.
Pour into buttered 9 x 12 x 2-inch pan. Makes 5 pounds.
Stir milk, butter and sugar until it boils; boil 8 minutes, stirring constantly.
Remove from heat and add Marshmallow Creme and peanut butter.
Cook sugar and evaporated milk to soft ball stage (235\u00b0F). Stir while cooking. Remove from heat and add Marshmallow Creme or marshmallows, peanut butter and vanilla. Cool.
cut out centers of strawberries and place them on a paper towel to absorb moisture.
Mix whipped cream cheese and puff marshmallow together and place in pastry bag (or large zip lock bag with edge cut).
Fill strawberries with mixture and dip into crushed graham crackers.
Use extra filling and graham crackers as garnish.
In a saucepan, blend together sugar and cocoa.
Add milk and margarine.
Mix.
Bring to a boil and cook 6 minutes or 230\u00b0 on candy thermometer.
Remove from fire.
Add vanilla, nuts and Marshmallow Creme.
Beat well until mixture becomes very thick. Add miniature marshmallows.
Stir just enough to mix in marshmallows.
Pour in well-greased glass dish (Pam works well). Let cool and cut into squares.
Believe it or not, this fudge freezes very well in tightly closed plastic containers.
Combine butter and sugar; heat until smooth.
Add eggs one at a time and vanilla.
Add syrup and flour, mixing well.
Stir in nuts.
Pour into greased 13 x 9 x 2-inch baking pan.
Bake at 350\u00b0 for 30 minutes.
While cake is hot, spread marshmallow cream over top.
Pour fudge topping over all.
Mix the first 5 ingredients in medium saucepan.
Bring to a boil and cook for 5 minutes.
Remove from heat and add peanut butter and Marshmallow Creme.
Beat quickly until blended and pour into a buttered 9 x 13-inch pan.
Cool completely before cutting.
Butter sides of heavy saucepan. Combine sugar, milk and margarine.
Cook to soft ball stage (236\u00b0), stirring frequently. Remove from heat and add chocolate pieces, marshmallow, vanilla and nuts. Beat until chocolate is melted and all ingredients are blended together.
Pour into greased pan and score while fudge is still warm.
ake the marshmallows soften.
FUDGE TOPPING INSTRUCTIONS.
Cook on
Bring to a boil sugar, butter and milk.
Boil 5 minutes (soft ball stage on candy thermometer), stirring constantly.
Remove from heat and add vanilla flavoring, peanut butter and Marshmallow Creme.
Stir until Marshmallow Creme is melted.
Spread in buttered 9 x 13 x 2-inch pan.
Cool and cut.
Mix Marshmallow Creme, Hershey bar and chocolate chips in large bowl.
Set aside.