12 Recipes of Christmas, 6 and 7

23 Dec

So many recipes call for at least one special ingedient; an incredibly expensive something of which you only need a teaspoon and that you will never use again. These next two recipes use what we all have in our cupboards; Fluff and booze.

6. Fluff Hard Sauce

One 7 1/2 ounce jar of Marshmallow Fluff
1/4 cup unsalted butter or margarine, softened
1 1/2 cups confectioner’s sugar
1 tablespoon of brandy

In a small bowl with a mixer on medium speed, beat the Marshmallow Fluff with the butter and confectioners’ sugar until smooth. Mix in the brandy. Makes about 2 cups

7. Fluff-Rum Sauce

1/2 cup of heavy whipping cream
1 large egg white, at room temperature
1/4 tsp salt
1 cup Marshmallow Fluff
1 tsp rum extract

In a mixing bowl with a mixer on high speed, beat the heavy cream until it’s stiff enough to form peaks. Set aside. In a small bowl with a mixer on high speed, beat the egg white and salt until foamy. Gradually beat in the Marshmallow Fluff and rum extract. Continue beating until stiff peaks form. Fold in the whipped cream. Makes 2 cups.

(From The Marshmallow Fluff Cookbook, 2004)

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