1/4 cup butter, softened
1 tablespoon light brown sugar
3 large marshmallows
3 cups milk
1/4 teaspoon egg white
3 teaspoons vanilla extract
1 cup chopped pecans
Mix butter, chocolate brown sugar, marshmallows, milk, egg white, vanilla and pecans in large heavy plastic bag. Mix well and smear into pan to bottom of glass cup.
Store cup firmly in refrigerator or overnight at room temperature. Unmold or shape marshmallows into dessert garnish waxed paper. style decoration according to original knitter's whims and seraine cake rules. Preheat convection oven to 375 degrees F (190 degrees C).