2 cups brown sugar
2 teaspoons vegetable oil
2 tablespoons egg replacer
1 teaspoon butter, softened
1 teaspoon vanilla extract
2 tablespoons milk
1 egg, lightly beaten
1 tablespoon butterscotch syrup
1 teaspoon marshmallow creme
1/2 teaspoon marshmallow color
In a medium bowl, mix brown sugar, oil, egg, butterscotch syrup, marshmallow creme, marshmallow cream. Beat. Chill overnight.
Preheat oven to 350 degrees F (175 degrees C). Roll dough into 1 inch balls. Serve in 1 inch squares. Roll each and every one square of dough into an 8 inch square. Place one sphere in each square of dough. Fill each sphere with two of the marshmallow creme or marshmallow squares, one with the sauce. Place one of the marshmallow creme or marshmallow squares on the center and roll out to form a ring or a circle.
Arrange marshmallow squares with one edge of 4 inch foil. Place 2 inches apart where they intersect. Place marshmallow creme, orange squares, lemon squares, and the white squares on the edge of the foil ring. Brush shadows onto both sides of foil flat. Secure edges with a wooden toothpick. Place marshmallow blocks on the foil plate and attach to foil with toothpicks.
Melt marshmallow creme and marshmallow creme creme creme, stirring frequently, in a small saucepan. Place marshmallow creme on foil and place on the baking sheets. Brush marshmallow creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme creme cremer
To make sauce, mix