- 21. MARSHMALLOW CREAM FUDGE
- In medium saucepan, combine marshmallow cream, sugar, evaporated milk, ... firm. Makes 2 1/4 pounds.
Ingredients: 8 (bits .. cream .. extract .. milk .. nuts .. salt ...)
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- 22. MARSHMALLOW CREAM FUDGE
- Cook sugar, milk and ... from heat; add chocolate, marshmallow cream and nuts. Stir until blended. Pour into buttered pan.
Ingredients: 7 (chips .. cream .. milk .. sugar .. vanilla ...)
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- 23. MARSHMALLOW CREAM FUDGE
- In a medium saucepan, combine marshmallow cream, sugar, evaporated milk, ... until firm (about 2 hours).
Ingredients: 8 (cream .. extract .. milk .. morsels .. salt .. sugar ...)
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- 24. MARSHMALLOW CREAM FUDGE
- In saucepan, combine marshmallow cream, sugar, milk, butter ... until firm. About 2 hours.
Ingredients: 8 (cream .. milk .. morsels .. nuts .. salt .. sugar ...)
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- 25. PEANUT BUTTER MARSHMALLOW CREAM
- Cook sugar and milk to soft ball stage. Mix rest of ingredients in large bowl. Pour half of sugar and milk mixture into the bowl and blend. Add ...
Ingredients: 5 (cream .. milk .. sugar .. vanilla ...)
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- 26. MARSHMALLOW CREAM FUDGE
- Combine in saucepan the first 4 ingredients. Bring to full boil. Stir constantly over medium heat. Allow to boil 5 minutes. Remove from heat. Add ...
Ingredients: 7 (cream .. extract .. milk .. morsels .. nuts .. salt ...)
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- 27. MARSHMALLOW CREAM FUDGE
- Bring to full boil, stirring constantly over moderate heat. Boil 5 minutes over moderate heat, stirring constantly. Remove from heat. Add 12 ounce ...
Ingredients: 5 (milk .. salt .. sugar ...)
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- 28. MARSHMALLOW CREAM FUDGE
- Bring sugar, milk, and butter to a boil. Cook to a medium soft ball stage. Stir frequently. Remove from heat, add nuts and chocolate. Pour in 9x9 ...
Ingredients: 6 (chips .. cream .. milk .. nuts .. sugar ...)
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- 29. MARSHMALLOW CREAM FUDGE
- Combine 1 (5 to 10 ounce) jar marshmallow cream, 1 1/2 cups ... Yields approximately 2 1/4 pounds.
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- 30. MARSHMALLOW CREAM FUDGE
- Combine 1 jar marshmallow cream, 1 1/2 cup ... SUBSTITUTE: Butterscotch chips for chocolate.
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