In top of a double boiler combine the sugar, water and egg whites; cook over simmering water beating until soft peaks form.
Add in the marshmallow cream; continue beating until stiff peaks form.
Remove from heat and beat in vanilla or almond extract.
whip together the butter and marshmallow cream until well combined. Add the
Combine marshmallow cream and milk, mixing with electric mixer until well blended.
Add peanut butter, beating until light and fluffy.
Beat oleo, sugar and Crisco until creamy.
Add flour, milk, vanilla and marshmallow cream.
Beat 5 minutes or more.
Spread on cake.
add the butter, sugar, cream, Irish cream liqueur, instant coffee granules and
ugar, milk, butter, egg, sour cream and vanilla until blended.
00b0F.
1st layer:
Cream the 1st three ingredients.
In a medium saucepan combine marshmallow cream, sugar, evaporated milk, butter and salt; cook over medium heat.
Bring mixture to a boil for 5 minutes, stirring constantly.
After boiling for 5 minutes, add chocolate morsels and remove from heat. Stir well until smooth.
Add vanilla and nuts.
Pour into 8-inch square pan.
Refrigerate about 2 hours.
Makes 2 1/4 pounds. Enjoy!
edium to low heat until marshmallow cream melts.
Gradually stir 1
Combine marshmallow cream, sugar, milk, butter and salt. Bring to a full boil and cook at boil for 5 minutes, stirring constantly.
Remove from heat and all chocolate chips.
Stir until melted.
Add vanilla and nuts.
Stir quickly as this thickens quickly.
Pour into greased 13 x 9-inch pan.
Cool and cut.
Mix marshmallow cream and yogurt together.
Add cinnamon. Serve with fruit.
Make cake as directed and bake.
Once cake is done and while it is still hot, in saucepan heat pineapple with juice and 1 cup sugar and bring to a rolling boil.
Punch holes in cake with fork and pour pineapple liquid over cake.
Spoon marshmallow cream over cake like icing.
Take remaining pineapple and place over marshmallow cream.
heavy-bottomed saucepan combine marshmallow cream, sugar, evaporated milk, butter OR
eaming.
Add the sour cream and vanilla extract and
Blend cream cheese and Marshmallow Cream with hand mixer until combined.
Serve with assorted fresh fruit and graham cracker sticks, if desired.
Combine marshmallow cream, sugar, evaporated milk, margarine and salt in medium saucepan.
Bring to a full boil, stirring constantly over moderate heat.
Boil 5 minutes.
Remove from heat. Add chocolate morsels and stir until melted.
Stir in nuts and vanilla.
Pour into greased 8-inch square pan.
Chill until firm. Makes about 2 1/2 pounds.
Combine marshmallow cream, sugar, evaporated milk, butter and salt in saucepan.
Bring to full boil over medium heat, stirring constantly.
Boil 5 minutes over medium heat, stirring constantly. Remove from heat.
Add chocolate chips and walnuts.
Stir until well blended.
Pour into greased 8-inch square pan.
Chill until firm.
Yields 2 1/4 pounds.
In medium saucepan, combine marshmallow cream, sugar, evaporated milk, butter (or oleo) and salt.
Bring to a full boil, stirring constantly over moderate heat.
Boil 5 minutes, stirring constantly.
Add vanilla.
Remove from heat.
Add chocolate chips and nuts; stir well until chips are melted.
Pour into a greased 8-inch square pan (with oleo).
Chill in refrigerator until firm, about 2 hours.
Yield:
2 1/4 pounds.
In saucepan, mix marshmallow cream, sugar, evaporated milk, salt and margarine together.
Bring to a full boil, stirring constantly.
Reduce to moderate heat and boil 5 minutes, stirring constantly.
Remove from heat and add remaining ingredients.
Stir until chips are melted.
Pour into greased 8-inch square pan. Chill until firm.
Makes 2 1/4 pounds of fudge.
Combine sugar, milk, margarine and salt in saucepan. Bring to a full boil, stirring constantly, over medium heat. Boil 5 minutes. Remove from heat. Add marshmallow cream, chips and vanilla. Stir until melted and mixture is smooth. Stir in nuts. Pour in buttered 10 1/2 X 15 inch pan. Cool. Cut.