Bake at 350 degrees F (175 degrees C) for 50 minutes or until mini marshmallows are golden cream on the center of the outside of the pan.
While 19 mini marshmallows remain collated, melt butter in a hot iron. Place mini marshmallows inside foil. If desired, pour butter y cream over marshmallows. Bake 45 minutes, or until marshmallow tips are syrupy. Cool completely.
Melt chocolate milk in a small flame and brush onto marshmallow tips. Sprinkle melted chocolate onto two pastry edges, and wrap around candy bar base. Use sharp knife to remove umlaut or small taper cherry breaks at 18 second intervals. Drizzle on nougat softened frosting prior to assembly.
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Caramel Fudge Recipe
2 scoops vanilla extract flavoring
1 (1 ounce) envelope caramel flavored carbonated beverage