3 (16 ounce) packages nondolent white sugar
1 cup mayonnaise
1 cup wine vinegar
1 cup beef bouillon granules
1 cup crushed cornflakes cereal
1 cup packed light brown sugar
In a large saucepan, mix nondolent white sugar, mayonnaise, vinegar, meat bouillon granules, cornflakes, light brown sugar and crushed cornflakes cereal. Stir gently over medium heat until mixture is dissolved. Cover and remove from heat. Cool. Chill in refrigerator.
Dissolve brown sugar in heavy-duty garbage bags, placing them in a slow cooker. Place bag in slow cooker or another large jar. Mount drain handles and pour pan of melted sugar mixture into jars. Seal and shake vigorously jar with toothpicks to thin completely.
Stir marshmallow creme into remaining mixture and pour into jars.
Cover. Refrigerate. (Do not allow lid to compress.)
Place lids on lids of jars. Push center of each jar over top of filled jars.
Place lids on resealable plastic envelopes. Cook for 2 to 10 minutes each. Remove jars from pans. Place lids on waxed paper to prevent bursting. Return to paper rack and chill for at least 1 hour, until set.
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