hocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted
/2 cup butter and marshmallow creme in large microwave-safe
Mix together thoroughly, marshmallow cream and sugar, using hands to form stiff dough.
Add almond extract.
Divide into 4 parts, making each in a roll about 5 inches long.
Wrap and freeze while making sauce.
In top of double boiler, add caramels, butter and cream.
Blend until smooth.
Place log in caramel sauce (working quickly) until coated with sauce, then roll in pecan halves to cover log.
Place on rack until set.
Wrap and store in covered container.
mall bowl.
Cut the log into twenty 12-inch rounds
plenda(R) and vanilla (and marshmallow flavored oil if using.).
o temperature indicated on package/recipe.
Roll out dough on
Combine Marshmallow Creme, sugar and vanilla. (Add sugar until mixture is stiff enough to shape into logs. May not need the whole pound.) Shape into 4 x 1-inch rolls. Chill for 2 to 3 hours. Combine caramels and water in double boiler and melt. Dip rolls into melted caramel and roll in pecans. Chill for 1 hour, then cut into slices.
nd sugar are blended into marshmallow mixture and mixture resembles soft
Work sugar, Marshmallow Creme and vanilla together.
Roll out into rolls and refrigerate.
When cooled, dip rolls into melted caramel and roll in nuts.
Sprinkle coconut evenly on a sheet of waxed paper. In a medium bowl, stir together marshmallows, graham cracker crumbs, condensed milk, walnuts and cherries. Shape into a log. Place on waxed paper and roll in coconut. Wrap with waxed paper and refrigerate until firm.
Combine marshmallow cream, sugar and vanilla.
Shape into 4 x 1-inch logs.
Chill 2 to 3 hours.
Combine caramels and water in doubler boiler and melt.
Dip logs into melted caramels and roll in pecans.
Chill 1 hour.
Cut into slices.
Mix together marshmallow cream, sugar and flavoring.
Makes stiff dough.
Divide into 5 pieces and roll into 5-inch long rolls.
Put in refrigerator and freeze (or until stiff and firm).
Mix together sugar and marshmallow cream and roll into logs. Wrap in Handi-Wrap and freeze.
Stir marshmallow cream, sugar and vanilla. Form into rolls with the palms of your hands. Allow to harden for awhile in the refrigerator. The rolls should be about 5 inches long and 2 1/2 inches in diameter. Makes 10 to 12 centers.
ake another batch of the recipe while the first is baking
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!
an.
For the marshmallow layer, warm the marshmallow spread in a
or 10 minutes.
Spoon Marshmallow Creme over hot layer.
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.
Stir milk, butter and sugar until it boils; boil 8 minutes, stirring constantly.
Remove from heat and add Marshmallow Creme and peanut butter.