he heat; stir in the marshmallow creme, peanut butter and vanilla
hocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted
br>Next make the marshmallow base: Put egg whites
hips are melted, add the marshmallow cream and the water and
edium heat, stirring constantly until candy thermometer reads 238\u00b0F.
arshmallows in half horizontally. Press marshmallow halves, cut-side down, onto
enguin's chest, dip the marshmallow pairs into the chocolate to
ake another batch of the recipe while the first is baking
Layer plain and chocolate ladyfinger cookies with chocolate frosting to resemble a \"brick wall.\" Set aside.
To make the flowers, glue popsicle sticks onto 8 tartlets using melted chocolate. Let set then press marshmallow halves into the jam to create flowers. Glue candy-coated chocolates in center. Press remaining candy-coated chocolate into remaining tartlets to create flowers. Press flowers into cake wall.
Decorate with gummy worms. Serve.
Special equipment:
Heatproof spatula, candy thermometer.
Spray a 13-
he heat; stir in the marshmallow creme, peanut butter, and vanilla
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.
MICROWAVE: peanut butter and chocolate morsels in a large glass bowl at HIGH 2 minutes or until melted, stirring every 30 seconds.
Stir in 2 tablespoons peanut butter until well blended.
Stir in rice cereal, marshmallows and chopped peanuts.
Spoon mixture evenly into miniature paper candy cups.
Chill for 1 hour or until firm.
he bag.
Empty the marshmallow creme from the jar into
Line a 9-inch square pan with foil. Butter the foil and set pan aside. Cut candy bars into 1/2-inch slices; set aside. In a heavy saucepan, bring sugar, butter and milk to a boil over medium heat. Cook and stir until a candy thermometer reads 234\u00b0 (soft-ball stage), about 3 minutes. Remove from heat. Stir in chocolate chips, Marshmallow Creme and vanilla until smooth. Pour half into prepared pan. Sprinkle with candy bar slices. Top with remaining chocolate mixture and spread evenly. Let stand at room temperature.
Prepare packaged or homemade hot chocolate as directed.
Add Marshmallow Vodka. Serve in a tumbler with any or none of the optional garnishes.
Mix and cook with lid on until soft ball stage or 250\u00b0 on candy thermometer. Beat 3 egg whites until stiff.
Add marshmallow cream and vanilla to suit taste.
Add nuts.
Beat until shiny. Dip out by spoonfuls and place on wax paper or buttered plate. Makes about 5 pounds of candy.
rom the heat and add marshmallow creme and peanut butter. Pour
Spray the ice cube tray with cooking spray.
Melt the white chocolate candy melts, then pipe stripes across the entire ice cube tray using a piping bag (or just drizzle with a spoon). Place in freezer to set.
Melt milk chocolate candy melts and pour about 2 tablespoons into each tray. Tilt the entire tray in all directions to coat the sides. Place back in freezer to set.
Put one of the marshmallow halves in each tray, then cover with remaining melted milk chocolate. Place in refrigerator for about 1 hour until set.
Bring sugar, water and salt to rolling boil and boil only 2 minutes.
Place marshmallow cream in large bowl.
Pour hot syrup all at once onto marshmallow cream.
Stir until candy loses its gloss.
Add nuts.
Drop by spoonfuls onto waxed paper.
Never fails!