Make the pudding mixture. Simply whisk together lemon pudding mix, heavy cream, and fresh lemon juice together, then let it ...

Carefully add the sugar mixture in a slow, steady stream. Once incorporated, add the vanilla and increase the speed to medium-high. Continue whisking until the marshmallow mixture is at least ...

Pour the mixture into the prepared pan and spread it out evenly. Sprinkle M&M’s evenly across the top of the marshmallow mixture. Place in the refrigerator for at least 2 hours until completely set.

Just make sure it’s seasoned properly so the marshmallow mixture doesn’t stick. In a large, shallow pan melt your margarine ...

Whip the mixture for 10 minutes until the mixture grows in volume and takes on the appearance of whipped marshmallow topping. The marshmallow will cool significantly during the beating process.

Take the marshmallow mixture off of the heat as soon as the last marshmallow has melted. Slowly pour about a third of the marshmallow mixture over the salted popcorn. Gently fold the lucky charms ...

Spoon the marshmallow mixture into a piping bag. Melt the remaining chocolate, and place into a disposable piping bag with a sealed end. Set aside to cool and stiffen up a bit, but not harden.

Afterward, the gooey marshmallow mixture is poured into a greased pan. They need to be shaped and set for about 24 hours. The second day, they are dusted with confectioners sugar and cut with a ...

(Vegetarians can substitute marshmallow recipes that call for gelatine with agar-agar.) Be sure to pour the hot sugar mixture into the egg whites in a slow, steady stream while whisking ...