o room temperature.
Mix marshmallow fluff and 1/2 cup butter
Boil sugar, milk and oleo to soft ball stage.
Add peanut butter, Marshmallow Fluff and vanilla.
Beat until firm.
Pour out on waxed paper.
ngredients: Melted Butter, Confectioners Sugar, Marshmallow Fluff and Vanilla Extract, vigorously until
ream cheese spread and strawberry marshmallow fluff in a small bowl; mix
Combine milk, marshmallow cream, and vanilla extract in a large bowl; beat with an electric mixer until smooth. Beat in eggs one at a time; mix in rum. Fold in whipped topping with a spatula.
Chill eggnog until serving.
Prepare brownies according to package directions.
Bake.
Let cool for 5 minutes.
Put jar of Marshmallow Fluff on brownies and spread to cover.
Drop 3 to 4 tablespoons of chocolate frosting on Fluff and swirl.
Sprinkle with pecans on top.
IN the top of a double boiler over simmering water, melt the chocolate.
Remove from heat and combine with marshmallow fluff. Stir in 1/4 c of the heavy cream and the vanilla.
In another bowl, with an mixer on high speed, beat the remaining 3/4 c of cream until thick but not stiff. Fold into the fluff mixture.
Freeze until firm without stirring.
Serve.
Mix sugar, oleo and milk, stirring constantly.\tCook to soft ball
stage.
Put
Marshmallow Fluff, chocolate chips and vanilla in large
bowl
and
set
aside
while
cooking
sugar mixture. When it reaches soft ball stage, pour over marshmallow
mixture and beat until thoroughly mixed and begins to get stiff.
Pour into a buttered glass dish or cake pan (11 3/4 x 7 1/2 x 1 3/4-inch pan).
Refrigerate until set.
Boil milk and sugar to soft ball stage, stirring constantly, as it burns real easy.
Stir in chunky peanut butter and the Marshmallow Fluff.
Pour onto a buttered cookie pan, cool and cut. Very good.
Put cream cheese in medium mixing bowl and allow to become room temperature.
Add jar of marshmallow fluff and beat until all lumps have disappeared and mixture is a smooth creamy texture.
Clean and cut fresh fruit to bite sized pieces.
Soften cream cheese at room temperature.
Blend with Marshmallow Fluff and beat until smooth and fluffy.
Beat egg yolks and sugar till fluffy and pale in color.
Then mix in the oil and milk.
Mix flour, baking powder and salt, in a measuring cup.
Fold marshmallow fluff into the egg yolk mixture.
Sift in the flour and fold it in, a few lumps are okay.
Then pour the mixture into a 8 by 8\" pan.
Sprinkle on the marshmallows and tap the pan to get our the air bubbles.
Bake for 25-30 minutes.
Then let it cool upside down so that the moisture stays inches.
Dust in powdered sugar if desired.
DIG IN!
br>Then fold in the marshmallow fluff in just until combined.
Beat 3 egg whites and a dash of salt until frothy.
Add 1 cup Kraft Marshmallow.\tContinue
to
beat until stiff peaks are formed.
Spread over
pie
filling.
Bake in moderate oven at 350\u00b0 for 10 to 15 minutes or until lightly browned.
combine softened cream cheese and marshmallow fluff. mix with blender until smooth
Combine cream cheese, Marshmallow Fluff (whole jar), eggs and flour beat them until creamy.
Pour into pie crust and bake at 400\u00b0 for 40 minutes or until golden brown on edges.
our.
Beat frosting and marshmallow fluff until smooth. Reserve 1 cup
nto a bowl. Stir in marshmallow fluff, 2 oz peanut butter and
Preheat oven to 400 degrees F (200 degrees C).
Beat marshmallow fluff and strawberry jelly together in a bowl until well-mixed. Cut puff pastry dough into 3-inch pieces.
Drop marshmallow fluff mixture by the spoonful onto the center of half of the puff pastry pieces; top each with another puff pastry piece and pinch edges to seal. Place sealed pieces onto a baking sheet.
Bake in the preheated oven until puffed and golden brown, 10 to 15 minutes.
Stir lemon juice and rind into Marshmallow Fluff.
Blend the cream cheese with 1/4 cup heavy cream.
Whip remaining cream until it thickens, then add cream cheese.
Mix well.
Combine with Marshmallow Fluff and lemons.