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.
lour a baking sheet.
FOR BATTER- In a mixing bowl
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.
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 :).
ream cheese spread and strawberry marshmallow fluff in a small bowl; mix
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.
Place 4 graham cracker halves on your work surface.
Spread the first cracker with 1/4 of the softened ice cream.
Top with 2 tablespoons of Marshmallow Fluff.
Drizzle with 1 1/2 teaspoons of the chocolate syrup and place a cracker over the top.
Freeze first S'more while you work on others.
Repeat until finished.
Serve soon or graham cracker will crumble.
plenda(R) and vanilla (and marshmallow flavored oil if using.).
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.
Beat together cream cheese and Marshmallow Fluff.
Add cinnamon.
Stir well.
Let stand for 1/2 hour before serving. Serve with cut up fruit.
Allow cream cheese to soften and mix with an electric beater until smooth and creamy.
Add Marshmallow Fluff and mix well. Allow to stand in the refrigerator overnight.
Serve with fresh fruits.
Apples are our favorite.
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.
For Cake:.
Beat gradually 1/
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.
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.