Fantastic Marshmallow Fluff Clone Food

MARSHMALLOW CREAM (FLUFF) HOMEMADE, SUBSTITUTE, COPYCAT

Steps:

• Beat first four ingredients together over hot water for 7 minutes.
• Add vanilla and beat until cool.

FANTASTIC MARSHMALLOW FLUFF CLONE

Steps:

• 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.

DAIRY FREE CHOCOLATE FUDGE

Steps:

• In a large pot combine the margarine, soymilk, and sugar.
• Cook over med-high heat, stirring continuously until the mixture reaches 234 degrees on a candy thermometer.
• Remove from heat.
• Stir in chocolate chips until they are completely melted and completely mixed inches.
• Add vanilla; stir well.
• Stir in marshmallow cream until it is completely mixed with the chocolate.
• Pour fudge into a greased pan.
• Let cool. You can put it in the refrigerator to cool quickly.

MARSHMALLOW FLUFF COCKTAIL

Steps:

• Mix all ingredients in a cocktail shaker with ice cubes. Pour into collins glass and garnish with an orange slice.

HOMESTYLE TURKEY, THE MICHIGANDER WAY

Steps:

• Preheat oven to 350. Rinse and wash bird, removing the giblets {do with them what you like}.
• Place turkey in pan and separate the skin over the breasts and insert butter evenly on both sides.
• Combine water, bouillon, minced onion, and parsley. Pour over top of turkey and then sprinle with seasoned salt.
• Cover with foil and bake for aprox. 4 hours or until done. Remove the foil for the last 45 minutes to an hour for the turkey to brown.

CLONE OF A CINNABON

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
• After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
• Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400°F (200°C).
• Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

PEANUT BUTTER AND FLUFF FUDGE

Steps:

• Grease a 8 or 9 inch square baking pan; set aside.
• In large saucepan combine milk and sugar. Stir over low heat until blended. Over medium heat, bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly, 5 minutes.
• Remove from heat, cool slightly and blend in peanut butter, Fluff.
• and vanilla. Pour into pan and cool until set. Best to let set over night.
• *** I melted down some old Easter chocolate I have in the freezer, and spread on the top. You could also make 2 batches in bigger pans so they are thinner, and layer some crushed peanuts in between. Or maybe substitute peanut butter with Nutella. ***.
• Makes about 1 1/2 pounds.