I can tell you what my aunt, who was locally famous for these (even appeared on TV with a marzipan making demo) used to do. She would make decorative tree centerpieces with them. Get a small Styrofoam cone from a craft store. Green is good if they have them: she would spray paint hers gold. Set in into a decorative base. You can use something you have around, like a small candy dish, or even a small new clay flowerpot. I think she adhered the cone to the base with floral adhesive. Maybe trimming the cone at the bottom to fit closely inside the base. Then just stick the small fruits in with toothpicks, arranging so the Styrofoam surfaced is completely covered. If there were gaps she would put in tiny craft store picks with silk leaves on them. It takes more fruit then you think to cover a cone, so dont buy a large one. The fruits that look best for this purpose are uniform sizes; like citrus fruits, apples, and pears. Not bananas or potatoes. Makes a very pretty centerpiece for Christmas. You can have your guests help themselves to the candy fruit after dinner, or keep it indefinitely. The fruit will dry out eventually and become very hard. You can also make a wreath or candle ring with a Styrofoam wreath form.

No wait! There are Carefree pads! But yes, the gum is what I'll use. I noticed I have two Carefree's on there- I'll have to think of some other kind of "smile." :) Blessings AGAIN, Haley

I speak from experience.....you really need the big marshmallows. The little ones are drier, there is more cornstarch on the outside and more outside....and it doesn't work. Wait until you can get the real big marshmallows. By the way....would you post that recipe? I am not sure I really know where I put my copy...and it was really good and hard to spoil fudge....if you followed directions!! LOL! Linda C

I usually post on The Diet Chat, but since these aren't diet-friendly LOL, I am posting them here. They are quick and easy and look good. PECAN CARAMEL BROWNIE CUPS 18-22 individually wrapped choc. covered caramels (Milky Way Chocolate Covered Caramels work best!) Mini-fluted foil or paper baking cup liners ½ C butter (1 stick) 3 ounces unsweetened chocolate, chopped (I use the pre-melted NestléÂs*) 1 C sugar 1 tsp. vanilla 2 large eggs ½ C flour ¼ tsp. salt Pecan halves 1 bar (1.55 oz.) milk chocolate (optional) 1. Preheat oven to 350º F. Unwrap caramels and cut each in half with sharp knife. Line mini muffin tins with paper or foil liners. (Make sure to use liners in muffin cups; brownies will stick to pan, even if well greased.) 2. In large microwave-safe bowl, melt butter with unsweetened chocolate in microwave oven on High 1 minute; stir until smooth. (*30 sec. On high if using the pre-melted choc.) 3. With wire whisk, beat sugar, vanilla and eggs into melted chocolate mixture until blended. Whisk in flour and salt until smooth. Spoon batter by rounded measuring teaspoons into prepared muffin-pan cups. Top each with a caramel half and a pecan half (or quarter), lightly pressing caramel into the batter. 4. Bake brownie cups 10-12 minutes or until brownies are firm when lightly pressed. Do not over cook or they will be dry. Cool brownies in pan on wire rack 10 minutes. Remove from pan and cool completely on rack. 5. In microwave-safe cup, melt milk chocolate in microwave oven on High 45 seconds; stir until smooth. Cool slightly. Place brownies on wax paper lined cookie sheet. Pour milk chocolate into small self-sealing plastic bag. Snip 1 corner to make a 1/16-inch opening and drizzle chocolate over brownies. Refrigerate brownies 30 minutes or until chocolate is set. Store brownies in tightly covered container, with waxed paper between layers, at room temperature up to 1 week, or in freezer up to 3 months. Makes 36  44 mini brownie cups. You could melt white chocolate to drizzle over the top to give them a different look. Or tint the white chocolate green or red for a festive look.