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<div class="quote-block">Originally Posted by <strong>Brandy</strong> <a href="/t/76030/final-2011-friday#post_2024083"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br><p>hmm...</p>
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<p>my initial thought was marshmallow flavored vodka added to the hot butter/fluff stuff. I am concerned about stickage though. A coworker suggested butterscotch schnapps too might be a good idea</p>
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<div class="quote-block">Originally Posted by <strong>Theia</strong> <a href="/t/76030/final-2011-friday#post_2024082"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br><p>Good morning. <strong>Brandy</strong>, I have no idea how to help you. Spike the butter before you melt the marshmellows? <span><img alt="wink.gif" id="user_yui_3_4_1_7_1325256844139_151" src="http://files.kickrunners.com/smilies/wink.gif" style="width:16px;height:16px;"></span></p>
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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Theia</strong> <a href="/t/76030/final-2011-friday#post_2024085"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br><p>How porous are marshmallows? Would soaking them in vodka or schnapps work? </p>
<p>Or you could just insittute a rule that every Krispie has to be followed by a vodka chaser. That would work too. <span><img alt="smile.gif" id="user_yui_3_4_1_7_1325259729450_151" src="http://files.kickrunners.com/smilies/smile.gif" style="width:16px;height:16px;"></span></p>
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We're thinking Kahlua or Bailey's or creme de cocoa or something like that mixed into the marshmallow mixture. Keep in mind, if you add the alcohol while the butter/marshmallows are melting/cooking, the quantity of alcohol will be reduced. (I want to say alcohol evaporates at 160 or 170°. It won't all be gone, it just won't be as potent.)</p>
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