add the butter, sugar, cream, Irish cream liqueur, instant coffee granules and
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
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.
Blend cream cheese and Marshmallow Cream with hand mixer until combined.
Serve with assorted fresh fruit and graham cracker sticks, if desired.
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.
Melt margarine and cocoa over low heat.
In large bowl, stir eggs and sugar.
Pour chocolate mixture over egg and sugar mixture.
Sift flour, salt and baking powder.
Add to first mixture.
Add chopped nuts.
Spread in greased pan.
Bake at 350\u00b0 for 30 minutes.
After baked, while hot, spread the marshmallow cream.
Beat egg whites and salt until SOFT peaks form.
Gradually add in the marshmallow cream, beating until STIFF peaks form.
Spread over pie filling, making sure to spread and seal to the edges of the baked crust.
Bake at 350 degrees for 12-15 minutes, or until the meringue is lightly browned,.
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 and bring to a full boil stirring constantly sugar, milk, salt, marshmallow cream and margarine.
Boil 5 minutes over moderate heat, stirring constantly.
Remove from heat.
Stir in until melted, chocolate morsels.
Add vanilla and nuts.
Pour in greased 8-inch square pan.
Chill until firm.
Beat butter in medium bowl with mixer until creamy. Beat in marshmallow cream. When well blended, beat in powdered sugar and vanilla. Beat 3 to 4 minutes on high speed until fluffy.
Mix sugar, oleo and milk in large pan.
Place over low heat; stir constantly.
Bring to a boil; continue to stir and boil for 11 minutes (after it starts a full boil).
Remove from heat; add chocolate chips and stir until melted.
Add marshmallow cream.
Cook first 3 ingredients to soft ball stage.
Take off fire; add peanut butter, marshmallow cream and vanilla.
Beat and pour into buttered pan.