Combine all ingredients except marshmallows; chill for several hours.
Add marshmallows right before serving.
Also good with chopped pecans added!
Note: the original recipe had you mix the marshmallows in at the same time as the other ingredients, but I prefer to add them later as stated to keep them from getting mushy.
hocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted
Bring juice to a boil, add jello and stir until disolved.
Add sherbet and stir until melted.
Add oranges, then pour into a 1 1/2 qt lightly oiled ring mold.
Refrigerate until firm, or overnight.
Combine all Ambrosia ingredients and refrigerate 3 hours or overnight.
Unmold jello ring, fill center with Ambrosia, spoon the rest around the mold.
In a large bowl, toss the pineapple chunks, mandarin oranges, apple and pear chunks, grapes and blueberries together.
In a separate bowl, whisk the whipped cream into the marshmallow cream.
Spoon 2 tablespoons of fruit into the bottom of 10 parfait glasses.
Add the whipped marshmallow mixture and sprinkle with coconut.
Keep repeating layers until the glass is full.
First
drain both fruits.
Reserve juice for other uses. Blend oranges and pineapple to sour cream.
Add coconut.
Stir in marshmallow bits.
Chill after blending.
Let sit at least 2 to 3 hours for flavor to form.
Delicious at Easter!
plenda(R) and vanilla (and marshmallow flavored oil if using.).
o temperature indicated on package/recipe.
Roll out dough on
ake another batch of the recipe while the first is baking
Drizzle chocolate syrup in chilled martini glass. Rub marshmallow cremem around the rim of the martini glass and coate with crushed graham crackers.
Shake vodka and liqueur over ice and pour into glass.
Place large marshmallow on skewer and dip end in chocolate syrup then in crackers. Put on top of drink, serve happy guests!
an.
For the marshmallow layer, warm the marshmallow spread in a
or 10 minutes.
Spoon Marshmallow Creme over hot layer.
Sift sugar and cocoa powder together into a large mixing bowl.
Place the marshmallow creme, butter, and milk in heavy saucepan over medium-low heat.
Stir until melted, 2-3 minutes and remove from heat.
Pour the sugar-cocoa mixture over the marshmallow mixture and add the vanilla.
Stir until the frosting is smooth and satiny.
Stir milk, butter and sugar until it boils; boil 8 minutes, stirring constantly.
Remove from heat and add Marshmallow Creme and peanut butter.
Mix milk, marshmallow, sugar, salt and butter in a saucepan, stirring constantly; heat to boiling and boil 5 minutes.
Remove from heat; add chocolate and stir until melted.
Stir in vanilla and nuts, if desired.
Spread in a buttered 8-inch square pan and cool until firm.
Press whole nuts into top of fudge for decoration before fudge hardens.
Makes about 2 pounds of creamy fudge.
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.
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.
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.
Put sugar, milk and margarine in a kettle.
Bring to a boil, stirring constantly.
Boil 10 minutes, continuing to stir.
Remove from heat and stir in marshmallow cream and peanut butter.
Beat until cool.
Pour into buttered cookie sheet.
Cool; cut into desired size pieces.
he heat; stir in the marshmallow creme, peanut butter and vanilla
emisweet chocolate, German sweet chocolate, marshmallow cream and nuts in a