Cook sugar and water to 235F. on candy thermometer or soft ball stage (when a small amount of mixture dropped into very cold water flattens on removal from water) about 4 to 5 minutes. Remove from heat; stir into butter and Fluff. Serve hot or cold. Makes about 1 cup.
In medium saucepan over medium-low heat, combine cocoa and evaporated milk until well blended. Add Fluff, sugar and butter or margarine. Cook, stirring constantly, until mixture is smooth and boils. Remove from heat; stir in vanilla. Serve warm. Makes 2 cups.
In a small bowl with mixer at high speed, beat egg white and salt until foamy. Gradually beat in Marshmallow Fluff and rum extract. Continue beating until stiff peaks form. Fold in whipped cream. Makes 2 cups.