o room temperature.
Mix marshmallow fluff and 1/2 cup butter
Boil sugar, milk and oleo to soft ball stage.
Add peanut butter, Marshmallow Fluff and vanilla.
Beat until firm.
Pour out on waxed paper.
herries, reserving 1 tbsp for frosting.
To remaining maraschino cherry
Prepare brownies according to package directions.
Bake.
Let cool for 5 minutes.
Put jar of Marshmallow Fluff on brownies and spread to cover.
Drop 3 to 4 tablespoons of chocolate frosting on Fluff and swirl.
Sprinkle with pecans on top.
Beat butter in a large mixing bowl with an electric mixer on medium speed until light and fluffy. Add marshmallow fluff and beat until smooth, scraping down the sides of the bowl if needed. Beat confectioners' sugar and vanilla extract into butter mixture until frosting is light and fluffy. Beat fresh ginger, pumpkin pie spice, and ground ginger into frosting.
Soften cream cheese at room temperature.
Blend with Marshmallow Fluff and beat until smooth and fluffy.
Beat butter in a large bowl with mixer on high speed until creamy.
Beat in marshmallow creme.
Reduce speed to low, and beat in confectioners' sugar and vanilla.
Increase speed to high; beat until fluffy.
ngredients: Melted Butter, Confectioners Sugar, Marshmallow Fluff and Vanilla Extract, vigorously until
ream cheese spread and strawberry marshmallow fluff in a small bowl; mix
Combine milk, marshmallow cream, and vanilla extract in a large bowl; beat with an electric mixer until smooth. Beat in eggs one at a time; mix in rum. Fold in whipped topping with a spatula.
Chill eggnog until serving.
IN the top of a double boiler over simmering water, melt the chocolate.
Remove from heat and combine with marshmallow fluff. Stir in 1/4 c of the heavy cream and the vanilla.
In another bowl, with an mixer on high speed, beat the remaining 3/4 c of cream until thick but not stiff. Fold into the fluff mixture.
Freeze until firm without stirring.
Serve.
Mix sugar, oleo and milk, stirring constantly.\tCook to soft ball
stage.
Put
Marshmallow Fluff, chocolate chips and vanilla in large
bowl
and
set
aside
while
cooking
sugar mixture. When it reaches soft ball stage, pour over marshmallow
mixture and beat until thoroughly mixed and begins to get stiff.
Pour into a buttered glass dish or cake pan (11 3/4 x 7 1/2 x 1 3/4-inch pan).
Refrigerate until set.
ermits.
Before filling and frosting, cut off rough edges of
Boil milk and sugar to soft ball stage, stirring constantly, as it burns real easy.
Stir in chunky peanut butter and the Marshmallow Fluff.
Pour onto a buttered cookie pan, cool and cut. Very good.
Put cream cheese in medium mixing bowl and allow to become room temperature.
Add jar of marshmallow fluff and beat until all lumps have disappeared and mixture is a smooth creamy texture.
Clean and cut fresh fruit to bite sized pieces.
Beat egg yolks and sugar till fluffy and pale in color.
Then mix in the oil and milk.
Mix flour, baking powder and salt, in a measuring cup.
Fold marshmallow fluff into the egg yolk mixture.
Sift in the flour and fold it in, a few lumps are okay.
Then pour the mixture into a 8 by 8\" pan.
Sprinkle on the marshmallows and tap the pan to get our the air bubbles.
Bake for 25-30 minutes.
Then let it cool upside down so that the moisture stays inches.
Dust in powdered sugar if desired.
DIG IN!
br>Then fold in the marshmallow fluff in just until combined.
or 1 hour.
Beat frosting and marshmallow fluff until smooth. Reserve 1
o cool completely.
Beat marshmallow fluff, 2 tablespoons butter, shortening, and
combine softened cream cheese and marshmallow fluff. mix with blender until smooth