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Marshmallows & Marshmallow Fluff Recipes

Last post Mar 05, 2011 10:11 AM by zakons . 145 replies.


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  • Marshmallows & Marshmallow Fluff Recipes
    Marshmellow Fluff Cheesecake

    List of Ingredients
    24 ounces (3 8-ounce packages) Philadelphia Brand cream cheese, softened
    1 (7 1/2-ounce) jar Marshmallow Fluff
    2 large eggs
    3 tablespoons flour
    1 unbaked graham cracker crust or 9-ounce ready-to-use crust, or graham cracker crust mixture pressed into a greased 9-inch springform pan


    Recipe


    Heat oven to 350 degrees. In a large mixing bowl, beat cream cheese, Fluff, eggs and flour until smooth. Pour into prepared crust shell. Bake 45 minutes or just until edges begin to brown. Turn off heat and let cheesecake cool in oven with the door cracked open for about 1 hour. (A wooden spoon held fast in the oven door will do nicely.)

    Remove to wire rack and cool completely. Refrigerate at least 4 hours or overnight before serving. Makes 12 to 14 servings.

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  • RE: Marshmallows & Marshmallow Fluff Recipes
    Marshmellow Fluff Fruit Dip

    1 8 oz.Package Cream Cheese, softened
    10 oz. jar Marshmellow Fluff
    Dash Ginger, ground
    Dash Orange peel
    Dash Lemon peel

    Blend all ingredients. Refrigerate for at least 30 minutes before serving for flavors to blend. Serve with fresh friut.This wors great with fruit kabobs.

    Can serve this recipe in a hollowed out a cantalope or pineapple. Makes a great presentation.
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  • RE: Marshmallows & Marshmallow Fluff Recipes
    Marshmallow Fruit Shake
    From: Marshmallowfluff.com


    Into blender container put 1 c. chilled fruit juice (orange, cranberry, grape, apricot nectar), 2 large spoonfuls Marshmallow Fluff. and 3 ice cubes. Blend 30 seconds or until smooth. Makes 1 serving.

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  • RE: Marshmallows & Marshmallow Fluff Recipes
    Harvard Squares
    From: www.marshmallow.com

    1/3 c. butter or margarine
    1 1/2 c. graham cracker crumbs
    1 7 1/2-oz. jar Marshmallow Fluff
    1/3 c. milk
    16-oz. package semisweet-chocolate pieces
    1 3 1/2-oz. can flaked coconut
    1 c. chopped walnuts


    Heat oven to 350 F. In 13" x 9" baking pan, melt butter or margarine. Sprinkle crumbs over butter. In small saucepan, over low heat, combine Fluff and milk, stirring until smooth. Pour over crumbs. Top evenly with remaining ingredients; press down gently. Bake 25 to 30 minutes or until lightly browned. Cool completely; cut into 2-inch squares. Makes 2 dozen.
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  • RE: Marshmallows & Marshmallow Fluff Recipes
    Holiday Sweet Potatoes
    From: www.marshmallow.com


    4 large sweet potatoes, peeled, cooked* and cut into chunks or
    1 40-oz. can sweet potatoes, well drained
    1 8-oz. can pineapple chunks, well drained
    1/4 tsp. ground cinnamon
    1 7 1/2-oz. jar Marshmallow Fluff
    1/4 c. butter or margarine
    1 c. coarsely chopped walnuts



    Heat oven to 325 F. Arrange sweet potatoes and pineapple in a shallow 2-quart baking dish; sprinkle with cinnamon. In a small saucepan combine Marshmallow Fluff and butter or margarine. Heat to boiling over high heat, stirring constantly. Pour over sweet potatoes; sprinkle with walnuts. Bake 15 to 20 minutes or until hot and bubbly. Makes 6 to 8 servings.

    *To cook sweet potatoes quickly, arrange them on microwave-safe plate, cover with plastic wrap and cook on HIGH 10 to 12 minutes or until tender.

    False
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  • RE: Marshmallows & Marshmallow Fluff Recipes
    Heavely Fluff Fudge
    From: www.marshmallow.com

    1 1/3 cup Sugar
    1 jar Marshmallow Fluff (7 1/2 oz)
    2/3 cup evaporated milk
    1/4 cup butter
    1/4 cup coffee liqueur
    1/4 tsp. Salt
    2 cups semi-sweet chocolate bits
    1 cup milk chocolate bits
    2/3 cup walnuts (if desired)
    1 tsp. vanilla



    In a 2-quart pot, combine sugar, Fluff, evaporated milk, butter, salt and coffee liqueur. Over low heat, stir until mixed. Bring to full boil over medium heat and boil for 5 minutes stirring constantly. Remove from heat. Stir in chocolate, nuts and vanilla until mixed. Pour into buttered 8 x 8-inch pan. Makes about 2 1/4 lbs.

    Note: alcohol is boiled away in cooking process. OK to serve kids.

    Hint: As with all fudge recipes, cooking time will vary depending on factors such as humidity and altitude. For best results, use the softball test to make sure the fudge has been cooked enough. The softball test can be found in any cookbook and on our website under frequently asked question (FAQ's)

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  • RE: Marshmallows & Marshmallow Fluff Recipes
    Whoopie Pies
    From: www.marshmallowfluff.com

    1 egg
    1/3 c. vegetable oil
    1 c. sugar
    2 c. unsifted all-purpose flour
    1/3 c. unsweetened cocoa
    1 tsp. baking soda
    1/4 tsp. salt
    3/4 c. milk
    1 tsp. vanilla
    Filling (recipe follows)



    Heat oven to 350 F. Grease two large cookie sheets and set aside. In a large bowl with mixer at medium speed beat egg and vegetable oil. Gradually beat in sugar and continue beating until pale yellow in color. In another bowl, combine flour, cocoa, baking soda and salt. In a measuring cup combine milk and vanilla. Add flour and milk mixtures alternately to eggs and sugar, beginning and ending with dry ingredients. Drop by tablespoons onto cookie sheet. These will spread a lot, so make 6 cakes per sheet at a time. Bake about 5 minutes or until top springs back when lightly touched with finger. Remove to wire racks to cool. When cool, use filling and two cakes to make sandwiches. Makes 15.


    FILLING

    1/2 c. butter or margarine
    1 c. confectioners' sugar
    1 c. Marshmallow Fluff (about 1/2 of a 7 1/2-oz. jar)
    1 tsp. vanilla
    In a medium bowl with mixer at medium speed, beat butter and remaining ingredients until light and fluffy.

    False
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  • RE: Marshmallows & Marshmallow Fluff Recipes
    Fluff 7-minute Frosting
    From: www.marshmallowfluff.com

    1 c. Marshmallow Fluff
    2 egg whites, at room temperature
    1 c. sugar
    1/4 tsp. cream of tartar
    1/8 tsp. salt
    1/4 c. water
    1 tsp. vanilla extract

    In double-boiler top over hot, not boiling water, combine all ingredients except vanilla. With hand mixer, beat until soft peaks form. Remove from heat and continue beating until stiff. Beat in vanilla. Makes enough to fill and frost two 8-or 9-inch layers.

    False
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  • RE: Marshmallows & Marshmallow Fluff Recipes
    Marshmallow Fluff treats

    1/4 c. margarine or butter
    1 7 1/2-oz jar Marshmallow Fluff
    5 cups crispy rice cereal

    Melt margarine in large saucepan over low heat. Add Marshmallow Fluff and cook over low heat about 5 minutes, stirring constantly. Remove from heat. Add crispy rice cereal. Stir until well coated. Using buttered spatula or waxed paper, press mixture evenly into buttered 13 x 9 x 2-inch pan. Cut into squares when cool. Yield: 24 squares, 2 x 2 inches.


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  • RE: Marshmallows & Marshmallow Fluff Recipes
    Never Fail Fudge
    From: www.marshmallowfluff.com

    2 1/2 c. sugar
    3/4 tsp. salt
    1/2 stick butter or margarine
    1 5.33 oz. can evaporated milk (3/4 c.)
    1 7 1/2-oz. jar Marshmallow Fluff
    3/4 tsp. vanilla
    1 12-oz. package semisweet-chocolate pieces
    1 /2 c. chopped walnuts



    Grease a 9-inch square baking pan; set aside. In large saucepan combine first 5 ingredients. Stir over low heat until blended. Heat to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly, 5 minutes. Remove from heat, stir in vanilla and chocolate until chocolate is melted. Add nuts. Turn into greased pan and cool. Makes 2 1/2 pounds.

    False
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  • RE: Marshmallows & Marshmallow Fluff Recipes
    Lynne's Cheesecake

    24 oz. cream cheese, softened
    1 7 1/2-oz. jar Marshmallow Fluff
    2 eggs
    3 Tbsp. flour
    1 unbaked Graham Cracker Crust or 1 9-oz. ready-to-use crust



    Heat oven to 350 F. In large mixing bowl beat cream cheese, Fluff, eggs and flour until smooth. Pour into pie shell. Bake 45 minutes or just until edges begin to brown. Turn off heat and let cheesecake cool in oven with the door cracked open for about 1 hour. Remove to wire rack and cool completely. Refrigerate at least 4 hours before serving. Makes 12 to 14 servings.
    False
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  • RE: Marshmallows & Marshmallow Fluff Recipes
    MARSHMALLOW FLUFF ICING
    Cooking.com

    1 lb. of butter (no substitutes)
    2 jars marshmallow creme
    1 lb. box 10x sugar
    2 tsp. vanilla
    Beat butter until creamy. Add marshmallow fluff and incorporate into butter. Slowly add 10x sugar and vanilla. Continue beating until light and fluffy. DELICIOUS!



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  • RE: Marshmallows & Marshmallow Fluff Recipes
    Peanut Butter Marshmallow Fluff CoConut Cookie
    www.recipezaar.com

    1 cup butter (softened)
    1/2 cup sugar
    1/2 cup brown sugar
    2 eggs
    1 teaspoon vanilla
    3/4 cup creamy peanut butter
    2 1/3 cups all-purpose flour
    1 teaspoon baking soda
    1/2 cup marshmallow cream
    1 cup coconut flakes (sweeted/unsweeted)
    1. Preheat Oven to 350 F Degrees (175'C) In a large bowl,cream together the butter,peanut butter,white sugar,and brown sugar until smooth and fluffy.
    2. Beat in the eggs one at time,then stir in the vanilla.
    3. Combine the flour,and baking soda;stir in to the peanut butter mixture.
    4. Then fold in the marshmallow fluff in just until combine.
    5. when you drop the cookies by the spoonfuls or use a cookie scooper into the ungreased cookie sheet first put a pinch of coconut flakes on bottom on cookie sheet then place dough on top of coconut then after all your cookies have been drop place a nice hefty pinch of coconut flakes on top of cookie dough then press with fork as you would with regular peanut butter cookies to impress a criss cross with fork-- Cook for 15 min.

    24-36 cookies
    30 minutes ( 15 mins prep time, 15 mins cook time )
    False
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  • RE: Marshmallows & Marshmallow Fluff Recipes
    Fluff-Rum Sauce
    www.marshmallowfluff.com

    1 egg white -- at room temperature
    1/4 teaspoon salt
    1 cup Marshmallow Fluff
    1 teaspoon rum extract
    1/2 cup heavy or whipping cream -- whipped

    In a small bowl with mixer at high speed, beat egg white and salt until foamy. Gradually beat in Marshmallow Fluff? and rum extract. Continue beating until stiff peaks form. Fold in whipped cream.

    Yield: 2 Cups
    False
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  • RE: Marshmallows & Marshmallow Fluff Recipes
    No Bake Cookies VII

    This recipe is made with Chocolate chips, peanut butter and marshmallow fluff! No cooking or baking necessary.

    Prep Time: approx. 10 Minutes.
    Ready in: approx. 10 Minutes.
    Makes 2 dozen (24 servings).
    Printed from Allrecipes, Submitted by April

    1 cup creamy peanut butter
    1 cup marshmallow fluff
    1 cup semisweet chocolate chips


    Directions
    1 In a medium bowl, mix together the peanut butter and marshmallow fluff. Stir in chocolate chips. Roll into 1 inch balls and serve.
    False
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