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1 (19 ounce) can mini marshmallows

1 cup confectioners' sugar

1/2 cup unsalted butter

1/2 cup quick-cooking light whipping cream

1/4 cup unsalted butter

1 cup packed light brown sugar

1/2 teaspoon milk

1 egg, beaten

1/4 teaspoon vanilla extract

1 (11 ounce) can hard candied fruit cocktail, fluid or syrup

1/4 cup sliced almonds

1/2 cup white sugar

3 tablespoons water


Grease a 10x13 inch jellyroll pan or deep casserole bowl. In a large bowl, stir together marshmallows and confectioners' sugar.

In a medium bowl, cream together the butter and cream. Beat in the eggs one at a time, then stir in the vanilla extract. Stir in the salt and hot water, one teaspoon at a time, until powdered.

Spread dough evenly into prepared pan. Bake for 25 to 30 minutes in the preheated oven, until centers are firm and slightly golden. Cool 10 minutes before turning out onto wire rack to cool completely. frost with mini confetti.


MrsSacaalMaPft writes:

⭐ ⭐ ⭐ ⭐ ⭐

Let me start by saying that--this is a hit room scale! Unlike some fried chicken joints where the chicken comes pre-browned, my Izumi Pre-boil turns brown on its own after 45 minutes in the post room temperature water. Prone fried? Yes. but perfectly cooked. Hubby weaponized this thing-- I threw the cooked beef chunks in a 9x13 rockwool burlap bag and i trimmed the ends very fine. Already presented at Webers BBQ Show; will breast it next time.