Marshmallow Creme Candy Cups

2 pounds Eagle Brand Milk Chocolate Candy Coating
1 or 2 large jars Marshmallow Crème or Fluff

Melt the chocolate over a double boiler or any method. Just be careful not to burn the chocolate. Using a brush or a small teaspoon, coat the bottom and sides of a paper cupcake cup thoroughly with the melted chocolate.

Put the chocolate lined paper cup into a muffin tin to hold its shape. Then fill the cup full of Marshmallow Crème or Marshmallow Fluff to about 1/4 or 1/8 inch from top. Then fill in the top with more chocolate. Let sit until the chocolate sets up.

Goo Goo Clusters

1 large bag miniature marshmallows
1 bag chocolate chips
2 cups dry roasted peanuts
1 can Eagle Brand milk
2 teaspoons butter

Melt chocolate chips in pan with Eagle Brand milk. While this is heating, mix marshmallows and peanuts in a large bowl. Pour melted mixture over nuts and marshmallows. Mix together. Pour in buttered pan. Chill 2 hours and cut.

Marshmallow Clusters Recipe

Ingredients:
1/2 cup sugar
1/2 cup evaporated milk
1 tablespoon corn syrup
1 package chocolate chips
1 cup nuts
1 cup miniature marshmallows

Directions:

Combine first three ingredients in a heavy saucepan. Bring to a full boil. Boil for 2 minutes. Remove from heat. Stir in chocolate chips and stir until chips are melted. Let mixture cool. After 10 minutes stir in nuts and marshmallows. Use 2 teaspoons of mixture for each cluster. Drop on waxed paper.

This recipe for Marshmallow Clusters serves/makes 2 dozen

Caramel-Wrapped Marshmallows Recipe

 

Ingredients:
2 cups white sugar
1 cup light Karo syrup
1/2 pound margarine
1 large can (12 ounces) evaporated milk
1 small can (5 ounces) evaporated milk
1 pinch baking soda
1 teaspoon vanilla extract
1 package regular-sized marshmallows

Directions:

Boil the sugar and Karo syrup until mixture reaches 254 degrees on a candy thermometer.

Add the margarine and stir until melted. Keep the syrup boiling as you add the milk, a little at a time, and stir constantly. Add a pinch of baking soda and the vanilla and boil and stir until mixture reaches 237 degrees (or soft-ball stage).

Pour into a buttered pan, without scraping the sides of the pan. Allow to cool until comfortable to the touch. Cut into 1-inch squares. Take each square of caramel and stretch out flat enough to fold around a marshmallow. Wrap in waxed-paper squares. Or cut caramel into smaller squares and dip in chocolate. Or just cut in squares and wrap as caramels.

This recipe for Caramel-Wrapped Marshmallows serves/makes 20

MARSHMALLOW CANDY



90 Large marshmallows

2 lb Dark chocolate coating

1 can condensed milk

1 tablespoon vanilla

2 cups nuts



Mix marshmallows, milk and chocolate and melt in

double boiler; add nuts & vanilla. Pour into well

greased pan and let stand overnight; cut into squares.

Makes four pounds.