In a saucepan over medium heat cook sugar and evaporated milk to the soft ball stage 238 degrees F (114 degrees C). Stir in the semi-sweet chocolate chips, butter or margarine, and the marshmallow creme. Stir until all are melted. Remove from heat and beat icing until cool. Use to ice cake immediately.
Combine
sugar,
egg whites and water in double boiler. Beat with electric or rotary beaters over boiling water until soft peaks
form.
Add
marshmallow
cream.
Continue beating until stiff peaks form.
Remove from heat.
Beat in vanilla.
For cake:.
Mix eggs and sugar in mixer at high speed for 5 minutes.
Combine everything else except for marshmallow creme and mix well.
Combine the two mixtures together.
Bake in greased and floured 13x9x2\" pan at 350 for 30 minutes.
Remove from oven and spread marshmallow creme on top of cake while hot.
Let stand for only a few minutes and ice cake by combining all icing ingredients, mixed well with mixer.
Spread icing very carefully over marshmallow creme.
In a large bowl, combine egg whites, corn syrup and salt; beat with mixer in high speed for 10 minutes or until thick.
Add in icing sugar; beat on low speed until blended.
Beat in vanilla until blended.
Use this in any recipe called for marshmallow creme.
*NOTE* This recipe makes a lot of fluff, but may be frozen for later use, just remove from freezer and stir well with a spoon, or it can be refrigerated for up to 1 week, just make sure to stir well with a spoon before using.
he top of the melted marshmallow mix.
Now grease your
elted chocolate and press a marshmallow onto each one.
Frost
hen frost with Marshmallow Chocolate Icing.
To Make Chocolate Marshmallow Icing: In a
ompletely before frosting.
For Icing:
Blend cream cheese and
hocolate chips, butter, 2 cups icing sugar and eggs; whisking over
I had to make a double batch of fudge icing to get the right thickness of icing for this cake. The icing recipe I used was a combination of 2 different recipes.
In saucepan combine all ingredients. Bring to a boil, and cook for 1 minute Remove from heat. Whisk with an electric mixer, for 2.5 - 3 minutes, or until it thickens enough. Pour over cooled or warm cake. Doubled this for a 9x13.
he microwave.
Add in icing sugar and egg; cool slightly
Mix first four ingredients until smooth. When brownies are done and while they are still hot, cover them with Marshmallow Creme. Then spread with icing mixture of the first four ingredients.
(This will take some effort, but the icing will cover the brownies.)
This stuff really \"glorifies\" brownies.
Place the marshmallows and the water in a large microwavable bowl.
Microwave on high for 30 seconds, stir and repeat until the marshmallows are melted. Be careful not to burn.
Add 3/4 of the icing sugar to the bowl.
coat hands in the Crisco and kneed the icing sugar into the marshmallow.
Kneed until the fondant is the desired consistency.
You can now tint the fondant the desired color and use to cover cakes.
reserve the remaining preserves.
Icing: add the sugar, cream of
Put brown and white sugar, cream and butter in saucepan. Bring to boil and let boil for 2 minutes.
Remove from heat immediately.
Add Marshmallow Creme, vanilla and enough powdered sugar to make it thick enough to spread.
Spread icing while it is still warm.
Prepare, bake, and cool cupcakes.
On medium speed, beat butter until fluffy. Beat in chocolate then sugar. Chill until thickened (about 15 minutes).
Meanwhile, mix marshmallow cream and graham cracker crumbs. Spoon into plastic freezer bag, cut 1/4\" hole in one corner. Insert bag tip 1\" into center top of each cupcake. Squeeze 1 Tbs. cream into each.
Frost cupcakes with icing mixture.
Garnish as desired.
Sift flour. Measure and sift again soda, salt and cocoa. Cream shortening. Add sugar and egg and beat well. Add flour mixture and milk alternately. Add vanilla. Drop and bake at 350\u00b0 for 8 minutes. Take out and place 1/2 marshmallow on top. Return to oven for 2 more minutes. Take out and spread marshmallow over top of cookie with finger. Ice with chocolate powdered sugar icing.
Melt butter and chocolate together over hot water.
Pour hot milk over sugar and salt until sugar is dissolved.
Add chocolate mixture and beat until perfectly smooth.
If icing must be thinned, add 1 tablespoon hot milk.
Cut marshmallows into thinnest possible pieces.
Cover bottom layer with chocolate icing, then marshmallows, then more icing.
Put top layers on and carefully press two layers together.
Cover top and sides with chocolate.
Cut marshmallows thinly as before and place on chocolate, then remaining icing.
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.
inutes. Press 1/2 a marshmallow onto each cookie, bake an