/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.
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.
an.
For the marshmallow layer, warm the marshmallow spread in a
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.
emaining sweetened condensed milk with marshmallow creme and peanut butter morsels
Beat cream cheese and marshmallow creme together until well blended. Cover and refrigerate until chilled, about an hour.
Layer cream cheese mixture alternately with strawberries and blueberries in dessert bowls or wine glasses.
Garnish with fresh mint leaves and serve.
Combine sugars, evaporated milk and butter in a saucepan.
Cook over moderate heat, stirring frequently, until mixture comes to a boil.
Boil 15 minutes over moderate heat, stirring occasionally.
Remove from heat and add marshmallow creme and vanilla.
Stir until the mixture is smooth.
Add chocolate chips and chopped nuts and stir until chocolate is melted.
Spread evenly in a buttered 9-inch square cake pan.
Chill until firm.
Cut into squares or rectangles, as desired.
For easy mixing use a large bowl.
Stir the cream cheese with a fork, then mix in the marshmallow creme.
After mixing well, stir in sour cream and blend well; place in a covered container in the refrigerator until serving time.
The mixture will thicken after being refrigerated for several hours.
Preheat oven to 325 degrees.
Put the Wilbur cocoa and sugar into bowl.
Add the water and mix until the sugar is dissolved.
Separate the eggs and beat the yolks until light.
Add to the Wilbur cocoa, sugar and water.
Sift the flour and baking powder and salt into mixture.
Beat the whites of eggs until dry and add lightly to the mixture.
Line two jelly tins with paper, pour in the mixture and bake 20 minutes.
Remove the paper and spread marshmallow whip onto a layer of cake.
Put cake layers together.
Remove goat cheese logs from packaging and set aside.
Evenly distribute cranberries on a sheet of parchment paper.
Roll log into the cranberries and wrap with the parchment paper.
Firmly roll wrapped log so cranberries adhere to the cheese.
Place in refrigerator to chill.
Unwrap log 30 minutes before serving.
Serve with your favorite breads or crackers.
long, thick log.
Frost the entire log with Cool Whip
plenda(R) and vanilla (and marshmallow flavored oil if using.).