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!
hocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted
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
an.
For the marshmallow layer, warm the marshmallow spread in a
or 10 minutes.
Spoon Marshmallow Creme over hot layer.
In blender, add all ingredients.
Cut into pieces as necessary for your juicer.
Drink immediately for greatest benefit.
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.
Sprinkle gelatine over water; heat over low heat or in microwave oven until water is hot and gelatine is dissolved.
Add drink mix and sweetener to hot gelatin mixture; stir until dissolved.
Pour into mold or dish; refrigerate until firm.
Dissolve cornstarch in cold water.
Add orange juice concentrate and orange drink mix.
Cook over low heat until slightly thickened.
Use as a glaze on poultry or pork.
Stir milk, butter and sugar until it boils; boil 8 minutes, stirring constantly.
Remove from heat and add Marshmallow Creme and peanut butter.
Mix and heat (simmer, don't boil).
Recipe makes approximately 2 gallons.
Can be stored in the refrigerator for up to 2 weeks. Best when served hot.
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