utter together in a bowl using an electric mixer until smooth
Boil sugar, milk and oleo to soft ball stage.
Add peanut butter, Marshmallow Fluff and vanilla.
Beat until firm.
Pour out on waxed paper.
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.
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.
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.
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.
Soften cream cheese at room temperature.
Blend with Marshmallow Fluff and beat until smooth and fluffy.
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.
combine softened cream cheese and marshmallow fluff. mix with blender until smooth
O MAKE THE FILLING:.
Using an electric mixer, beat the
utter together in a bowl using an electric mixer on medium
Im a mixing bowl using a mixer, mix the marshmallow fluff and cream cheese together.
Once mixed, I like mine cold so put it in the refrigerator for a half hour to an hour.
After chilling, peel and slice up a few apples and get a few scoops of your dip and enjoy :).
our.
Beat frosting and marshmallow fluff until smooth. Reserve 1 cup
nto a bowl. Stir in marshmallow fluff, 2 oz peanut butter and
Grease a 4-quart pan with margarine on the bottom and sides. Add margarine, sugar and evaporated milk; stir and heat (using candy thermometer) until soft ball stage, about 15 to 20 minutes over medium-high heat.
When mixture reaches soft ball stage, remove from heat.
Add chocolate bits, Marshmallow Fluff and vanilla; stir briskly until smooth.
Add nuts, if desired, and immediately pour into two greased 9 x 11-inch pans.
Let stand until cool.
Refrigerate in airtight container.