What you need
1/4 cup green creme de menthe
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 pt. (2 cups) whipping cream, whipped
1 OREO Pie Crust (6 oz.)
Make It
ADD creme de menthe gradually to marshmallow creme in large bowl, beating with electric mixer on medium speed until well blended. Gently stir in whipped cream.
POUR into crust.
REFRIGERATE 4 to 6 hours or until chilled. Store leftover pie in refrigerator.
Shannon’s favorite
Ingredients
- 3 packages unflavored gelatin
- 1 cup ice cold water, divided
- 12 ounces granulated sugar, approximately 1 1/2 cups
- 1 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/4 cup confectioners' sugar
- 1/4 cup cornstarch
- Nonstick spray
Directions
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
For regular marshmallows:
Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
For miniature marshmallows:
Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.
Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.
Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.
*****Then.... here's what
Hot Chocolate Cookies
2 sticks room temperature butter
1 cup sugar
2/3 cup brown sugar
2 eggs
1 teaspoon vanilla
3 1/4 cups flour
4 packages Hot Chocolate Mix (not sugar free)
1 teaspoon salt
1 1/4 teaspoon baking soda
1 cup each white, milk, and semi-sweet chocolate chips
Cream together both sugars and the butter until light and fluffy.
In another bowl, whisk together the dry ingredients.
Add eggs and vanilla.
Slowly add in the dry ingredients finishing with chocolate chips.
Let dough chill for an hour.
Drop onto a parchment lined cookie sheet.
Bake in preheated oven at 350 deg for 8-10 minutes. While still warm, press cooled marshmallows into tops of cookies.
Amanda's Caramelized Chocolate, Banana and Marshmallow
Ingredients
2 tablespoons packed dark brown sugar
4 slices buttermilk bread
8 whole large marshmallows or equal amount of marshmallow fluff
2 metal skewers if using actual marshmallows
2 tablespoons semi sweet chocolate chips
12 banana slices
Mix butter and sugar in small bowl to blend. Spread on one side of bread slices. Place 2 slices, buttered side down, on plate. Skewer 4 marshmallows on each of 2 skewers; hold skewers over open flame and toast until marshmallows are blackened in spots, about 10 seconds. Divide marshmallows between bread slices on plate, leaving 1-inch border. Sprinkle chocolate chips over marshmallows, dividing equally. Top with banana. Cover with remaining bread, buttered side up, pressing slightly.
Heat large nonstick skillet over medium-high heat. Add sandwiches; cook until brown, about 1 1/2 minutes per side. Transfer sandwiches to work surface; cool 1 minute. Cut diagonally in half and serve.
Rachelle’s Rhubarb upside down cake
1 (18.25 ounce) package yellow cake mix
6 cups chopped rhubarb
1 cup white sugar
3 cups miniature marshmallows
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
- Place chopped rhubarb on the bottom of greased 9x13 inch pan. Sprinkle sugar evenly over rhubarb. Sprinkle marshmallows over rhubarb and sugar.
- Prepare cake mix according to instructions on package. Pour over rhubarb and marshmallows in pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour. Cool in pan for 10 minutes, then invert onto serving dish so that rhubarb is on top.
Maria’s Marshmallow Ambrosia
11oz. Mandarin Oranges (drained)
8oz. crushed Pineapple (drained)
3 1/2 cups whipped topping (Cool Whip)
2 cups shredded coconut
2 cups miniature marshmallows
1/2 cup milk
1 cup maraschino cherries
- In a large bowl, combine the oranges, pineapple, whipped topping, coconut, marshmallows and milk.
- Mix together well and chill 1 hour before serving. Garnish with cherries.
Melissa’s "Fluffer nutters"
Spread some peanut butter on a saltine cracker
Load it down with tiny marshmallows
Stick in the oven or toaster oven for about 2-3 minutes, or until marshmallows are golden brown on top.
This is yummy goodness and when the kiddies are wantin' something sweet, this is our go to...when there's no more ice cream, popsicles, cookies...enjoy!!!
Theresa’s Marshmallow recipe-microwave s'mores
1 milk chocolate candy bar (1.55 oz.)
4 whole HONEY MAID Honey Grahams, broken in half to make 8 squares
4 JET-PUFFED Marshmallows
make it
BREAK candy bar into 4 pieces; set aside.
PLACE 4 of the graham squares on microwavable plate. Top each with 1 chocolate piece and 1 marshmallow.
MICROWAVE on HIGH 15 to 20 seconds or until marshmallows puff. Top with remaining graham squares, pressing slightly into marshmallows to secure.
Pat’s StrawberryMallows Dippers
what you need
16 fresh strawberries
16 JET-PUFFED StrawberryMallows Marshmallows
1 tub (7 oz.) BAKER'S Dipping Chocolate, any variety, melted
Multi-colored sprinkles
Make It
THREAD 1 each strawberry and marshmallow onto each of 16 small straws or wooden skewers.
DIP tops of marshmallows in chocolate, then in sprinkles. Refrigerate until firm.
Kraft Kitchens Tips
How to Make a Marshmallow Bouquet
Fill clear vase with sugar; set aside. Place 1 cup BAKER'S ANGEL FLAKE
Coconut in large resealable plastic bag. Add 1/2 tsp. water mixed with a few drops food coloring. Seal bag; shake gently to evenly tint coconut. Sprinkle over sugar. Insert bottom ends of Dippers in sugar to resemble a bouquet.
Keeping It Safe
Supervise young children when serving kabobs. If the kabobs are prepared with wooden skewers instead of straws, remove the fruit from the skewers before serving
1/2 c. butter
4 c. mini marshmallows
1/2 tsp. Vanilla
3 qt. popped popcorn
melt butter and marshmallows and add vanilla: pour over popcorn. Cook long enough so it gets sticky for forming balls. You may add food coloring :) red or green for Christmas or
Christina’s Christmas Marshmallow Puffs
3 tablespoons gelatin
1/2 cup water
1/4 tsp salt
2 cups sugar
1 cup water
1/4 tsp (1 pinch) cream of tartar
1/2 tsp peppermint extract (or to taste, but this extract is strong--use the "real" stuff, not the artificial flavoring)
red food coloring
confectioner's sugar
Place 1st three ingredients into the bowl of a stand mixer, stirring to combine. Let set while making the sugar syrup.
Combine 2 cups sugar, 1 cup water, and cream of tartar in medium pot/pan and bring to a boil. Continue cooking the sugar mixture until a candy thermometer reads 244 degrees F (firm-ball stage).
While the stand mixer is going (with the whip/whisk attachment), stream the hot sugar mixture into the gelatin mixture. Once all the sugar mixture is in the mixer bowl, crank the mixer speed to the maximum speed possible and let it whip the contents of the bowl for 10-15 minutes or until the mixture stops expanding. At some point during the whipping process, add the peppermint extract (I tend to add the extract about a minute before the mixture finishes expanding).
Dump out the contents into a well-greased 9"x13" pan. Spread the marshmallow mixture into all corners (using a greased spatula helps) of the pan, smoothing the surface as much as possible. Place drops of red food coloring at random locations over the surface of the marshmallow. Drag a toothpick through the food coloring drops until you achieve a pleasing swirl effect. Let set, uncovered, for several hours (I try for at least 12-24 hours).
Once the marshmallow is set, turn out onto a confectioners-sugar-dusted cutting board and cut into 48 large marshmallows. Completely cover all sides of the marshmallow pieces with more confectioners sugar so that the sides aren't sticky to the touch. Enjoy!
1/2 cup water
1/4 tsp salt
2 cups sugar
1 cup water
1/4 tsp (1 pinch) cream of tartar
1/2 tsp peppermint extract (or to taste, but this extract is strong--use the "real" stuff, not the artificial flavoring)
red food coloring
confectioner's sugar
Place 1st three ingredients into the bowl of a stand mixer, stirring to combine. Let set while making the sugar syrup.
Combine 2 cups sugar, 1 cup water, and cream of tartar in medium pot/pan and bring to a boil. Continue cooking the sugar mixture until a candy thermometer reads 244 degrees F (firm-ball stage).
While the stand mixer is going (with the whip/whisk attachment), stream the hot sugar mixture into the gelatin mixture. Once all the sugar mixture is in the mixer bowl, crank the mixer speed to the maximum speed possible and let it whip the contents of the bowl for 10-15 minutes or until the mixture stops expanding. At some point during the whipping process, add the peppermint extract (I tend to add the extract about a minute before the mixture finishes expanding).
Dump out the contents into a well-greased 9"x13" pan. Spread the marshmallow mixture into all corners (using a greased spatula helps) of the pan, smoothing the surface as much as possible. Place drops of red food coloring at random locations over the surface of the marshmallow. Drag a toothpick through the food coloring drops until you achieve a pleasing swirl effect. Let set, uncovered, for several hours (I try for at least 12-24 hours).
Once the marshmallow is set, turn out onto a confectioners-sugar-dusted cutting board and cut into 48 large marshmallows. Completely cover all sides of the marshmallow pieces with more confectioners sugar so that the sides aren't sticky to the touch. Enjoy!
Kim’s Aussie Chocolate marshmallow biscuits
(hint: biscuits are cookies to the rest of us)
easy as: packet of chocolate ripple biscuits- any chocolate biscuits are fine and a packet of marshmallows
place on baking tray flat side up, place a biggish marshmallow on each biscuit and place another bisuit on top facing down- so you have a sandwich of biscuit and marshmallow.
Heat in oven at 180 celcius (355 degrees) for 2-3 minutes until marshmallow looks like it is melting.
Take out and wait for a couple of minutes to cool and enjoy.
Can also put jam or nutella on top biscuit in the middle to make it even better.
easy as: packet of chocolate ripple biscuits- any chocolate biscuits are fine and a packet of marshmallows
place on baking tray flat side up, place a biggish marshmallow on each biscuit and place another bisuit on top facing down- so you have a sandwich of biscuit and marshmallow.
Heat in oven at 180 celcius (355 degrees) for 2-3 minutes until marshmallow looks like it is melting.
Take out and wait for a couple of minutes to cool and enjoy.
Can also put jam or nutella on top biscuit in the middle to make it even better.
Tori’s Hidden Marshmallow Chippers
1 (18oz) roll Pillsbury Refridgerated Chocolate Chip Cookies
16 regular marshmallows
8 oz chocolate-flavored candy coating, chopped
Heat oven to 350, shape cookie dough into 32 1 inch ballx and cook for 9-13 minutes. Meanwhile, cut each marshmallow in half crosswise with scissors.
Remove partially baked cookies from oven. Immediately place 1 half of marshmallow, cut side down on top of each cookie.
Return to oven; bake an additional 1 to 2 minutes until marshmallows begin to puff. Cool 2 minutes; remove from cookie sheets...using fingers gently flatten marshmallows.
Melt candy coating as directed on package. Spoon about 1 teaspoon candy coating over marshmallow on each cookie to cover marshmallows.
Anita’s baked sweet potatoes with cinnamon pecan marshmallow topping
12 large sweet potatoes
3/4 cup (11/2 sticks) unsalted butter, cold
3/4 cup light brown sugar
3/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup toasted pecan pieces
1 cup miniature marshmallows
Preheat the oven to 400 degrees
Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.
In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.
Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.
12 large sweet potatoes
3/4 cup (11/2 sticks) unsalted butter, cold
3/4 cup light brown sugar
3/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup toasted pecan pieces
1 cup miniature marshmallows
Preheat the oven to 400 degrees
Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.
In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.
Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.
Linda’s homemade Gourmet Chocolate cupcakes
Prepare your cupcakes then insert some marshmallow crème filling and frost with either chocolate ganache or chocolate/peanut butter butter cream. Here is the recipe for the marshmallow filling:
3/4 C shortening
2/3 C confectioners' sugar
1 C marshmallow cream
1 tsp. vanilla extract
2/3 C confectioners' sugar
1 C marshmallow cream
1 tsp. vanilla extract
Cream together with an electric mixture shortening and confectioners’ sugar. Add vanilla and marshmallow cream. After nice and fluffy, inset into your pastry bag with a large star tip. Insert the filling into your cooled chocolate cupcake. Frost as desired.
Andrea’s Andreanna's Hot Chocolate w/Marshmallow Poppers
Ingredients:
1/4 cp. white sugar mixed with 1 tsp. cinnamon
1/2 cp melted butter
24 large or 48 mini marshmallows
1/3 cp mini chocolate chips or 1/2 cp regular chocolate chips
3 cans of crescent rolls (8 ounce cans)
Unroll the crescent rolls onto a sheet of waxed paper. Coat marshmallow in butter and dip in sugar micture.
Place marshmallow on the widest part of the crescent roll triangle. Squash mini chocolate chips into the marshmallow and form a sealed ball around the marshmallow and chocolate chips.
Dip poppers in butter and sugar mixture. Place in a coated muffin tin with the sugared side facing up.
Bake following package directions paying close attention that poppers be taken out when they are barely brown in color.
Cool inside tins for 2-3 minutes and then cool on wired rack.
I call them poppers because the marshmallows air pops and because you will want to pop several into your mouth!!
Enjoy and ask kids to guess the mystery ingredient (which will be the marshmallows) :)
Julianne Marshmallow Delights
Ingredients
1 (8 ounce) package refrigerated
crescent rolls
1/4 cup sugar
1 tablespoon ground cinnamon
8 large marshmallows
1/4 cup butter or margarine, melted
Directions
Separate rolls into eight triangles. Combine sugar and cinnamon. Dip each marshmallow into butter, roll in cinnamon-sugar and place on a triangle. Pinch dough around marshmallow, sealing all edges. Dip tops of dough into remaining butter and cinnamon-sugar. Place with sugar side up in greased muffin cups. Bake at 375 degrees F for 13 to 15 minutes. Serve warm.
Deanna’s Chocolate Gooey Marshmallow Cookie
One pkg of jumbo marshmallows
2 c flour
1/2 t salt
1/2 t soda
1/2 c cocoa
1/2 c butter
1 t vanilla
1 c sugar
1 egg
1/2 c milk
ICING:
1 1/2 c powdered sugar
2 T cocoa
2 T butter
3 T milk
Directions:
Cream sugar, butter, and vanilla. Add milk and egg. Blend in dry ingredients. Mix until well combined. Make your dough balls and place 2 “ apart on a cookie sheet. Parchment works well because the cookies are messy. Bake @ 350 for 8 minutes. While cookies are baking, cut jumbo marshmallows in half and make the icing. After 8 minutes, take cookies out and push one half of marshmallow into the hot cookie. Bake for 1 more minute. Take cookies out, and while still hot, drizzle frosting over the top to cover the marshmallow. Let cool completely. The milk in the frosting may need to be adjusted to get the right consistency for drizzling. Enjoy!
2 c flour
1/2 t salt
1/2 t soda
1/2 c cocoa
1/2 c butter
1 t vanilla
1 c sugar
1 egg
1/2 c milk
ICING:
1 1/2 c powdered sugar
2 T cocoa
2 T butter
3 T milk
Directions:
Cream sugar, butter, and vanilla. Add milk and egg. Blend in dry ingredients. Mix until well combined. Make your dough balls and place 2 “ apart on a cookie sheet. Parchment works well because the cookies are messy. Bake @ 350 for 8 minutes. While cookies are baking, cut jumbo marshmallows in half and make the icing. After 8 minutes, take cookies out and push one half of marshmallow into the hot cookie. Bake for 1 more minute. Take cookies out, and while still hot, drizzle frosting over the top to cover the marshmallow. Let cool completely. The milk in the frosting may need to be adjusted to get the right consistency for drizzling. Enjoy!
Laura’s Rocky Roads
1 stick butter
1 cup chocolate chips
1 cup confectioners sugar
1 egg
2 1/2 cups mini marshmallows
graham crackers
coconut (optional)
Melt chocolate chips and butter.
Add sugar.
Add beaten egg.
Stir constantly.
Turn burner off.
Fold in marshmallows.
Line 8x8 pan with graham crackers.
Pour mixture over crackers.
Sprinkle lightly with coconut.
Set in fridge until firm.
Cut into squares.
Makes 20 (if you cut them small...I get about 16)
NOTE: These cannot be considered healthy unless you include your mental health - some days these are a sanity saver. :o)
Stephanie’s Marshmallow Chocolate Cupcakes
Ingredients:
3/4 cup whole-wheat pastry flour
3/4 cup cake flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/4 cup unsweetened applesauce
1 large egg or egg substitute (I used substitute)
1 teaspoon vanilla extract
1/2 cup nonfat buttermilk (I used fat free milk with a dash of lemon juice)
12 Tsp. Of Marshmallow Fluff
3/4 cup cake flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/4 cup unsweetened applesauce
1 large egg or egg substitute (I used substitute)
1 teaspoon vanilla extract
1/2 cup nonfat buttermilk (I used fat free milk with a dash of lemon juice)
12 Tsp. Of Marshmallow Fluff
Directions
To prepare cupcakes: Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with paper liners.
To prepare cupcakes: Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with paper liners.
Whisk whole-wheat flour, cake flour, cocoa, baking powder, baking soda and salt in a medium bowl.
Beat granulated sugar and applesauce in a large mixing bowl with an electric mixer on medium speed until combined. Beat in egg and vanilla until well combined. With the mixer on low, alternately mix in the dry ingredients and milk starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined.
Fill the cupcake batter 1/4 of the way, top with 1 tsp of fluff jet puff and then add remaining batter to fill cupcakes.
Bake the cupcakes until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Transfer to a wire rack and let cool completely.
Top with some whip cream! No icing needed if you don't want or drizzle white chocolate on top.
Serving Size: 12 Cupcakes
Number of Servings: 12
Nina’s Marshmallow Fudge Recipe
INGREDIENTS:
1 jar (5-10 oz size) marshmallow cream
1 1/2 cup sugar
2/3 cup evaporated milk
1/4 cup butter or margarine
1/4 teaspoon salt
1 package (12 oz size) semi-sweet real chocolate morsels
1/2 cup chopped nuts
1 teaspoon vanilla extract
1 1/2 cup sugar
2/3 cup evaporated milk
1/4 cup butter or margarine
1/4 teaspoon salt
1 package (12 oz size) semi-sweet real chocolate morsels
1/2 cup chopped nuts
1 teaspoon vanilla extract
PREPARATION:
In medium saucepan, combine marshmallow cream, sugar, evaporated milk, butter or margarine and salt; bring to full boil, stirring constantly over moderate heat.
Boil 5 minutes, stirring constantly over moderate heat.
Remove from heat.
Add chocolate morsels; stir until morsels melt and mixture is smooth.
Stir in nuts and vanilla extract.
Pour into aluminum foil-lined 8" square pan.
Chill in refrigerator until firm (about 2 hours).
Boil 5 minutes, stirring constantly over moderate heat.
Remove from heat.
Add chocolate morsels; stir until morsels melt and mixture is smooth.
Stir in nuts and vanilla extract.
Pour into aluminum foil-lined 8" square pan.
Chill in refrigerator until firm (about 2 hours).
Jamie’s MARSHMALLOW CREME FRUIT DIP
1 8 oz pkg cream cheese
1 cup sour cream
1 jar (about 7 or 8 oz.) Marshmallow Creme
1 14 oz. can sweetened condensed milk
1 cup sour cream
1 jar (about 7 or 8 oz.) Marshmallow Creme
1 14 oz. can sweetened condensed milk
Combine ingredients in a blender and process until smooth. Refrigerate for at least one hour.
Use as a dip for fresh fruits.
Variations: The dip may be colored a light pastel by dipping a toothpick in food coloring and stirring it in (or just 1 drop if using liquid food coloring). Pink goes well with strawberries; lime green or peach colors also work well. Flavorings such as citrus peels and oils may also be added; orange flavor makes an excellent dip for chocolate covered fruit
Michelle K’s FABULOUS HOMEMADE MARSHMALLOWS!!
These are great in hot chocolate and on smores. We sprinkle them with colored sugar sprinkles and have "peeps" year-round! :D Ingredients
1 cup confectioners' sugar for dusting
2 cups white sugar
1 tablespoon light corn syrup
1 1/4 cups water, divided
4 tablespoons unflavored gelatin
2 egg whites
1 teaspoon vanilla extract
Directions
1. Dust a 9x9 inch square dish generously with confectioners' sugar.
2. In a small saucepan over medium-high heat, stir together white sugar, corn syrup and 3/4 cup water. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
3. While syrup is heating, place remaining water in a metal bowl and sprinkle gelatin over the surface. Place bowl over simmering water until gelatin has dissolved completely. Keep in a warm place until syrup has come to temperature. Remove syrup from heat and whisk gelatin mixture into hot syrup. Set aside.
4. In a separate bowl, whip egg whites to soft peaks. Continue to beat, pouring syrup mixture into egg whites in a thin stream, until the egg whites are very stiff. Stir in vanilla. Spread evenly in prepared pan and let rest 8 hours or overnight before cutting.
Jennifer C’s S'mores brownies
one box brownie mix (the 8x8 size)
one cup semi-sweet chocolate chips
one cup crushed graham crackers (measure them AFTER you crush them)
one cup miniature marshmallows
Line an 8x8 baking pan with tin foil, leaving sufficient foil up the sides of the pan to help lift out the brownies.
Spray foil with non-stick cooking spray
Prepare the boxed brownie mix according to the directions on box.
Stir in 1/2 cup chocolate chips
Pour the brownie batter into the prepared pan and top with all the crushed graham crackers as well as the remaining chocolate chips.
Bake according to box directions.
When brownies are done, remove from oven and turn on the broiler. Top the brownies with the mini marshmallows and place under the broiler until marshmallows are brown and toasty.
Remove pan from broiler, allow brownies to cool before gently pulling on the tin foil edges to lift brownies out of the pan.
Cut and enjoy!
Rian’s simple chocolate fudge recipe
ingredients:
- 3/4 cup evaporated milk, undiluted
- 1 3/4 cups sugar
- 1/2 teaspoon salt
- 1 1/2 cups miniature marshmallows
- 1 1/2 cups semisweet chocolate chips
- 1 teaspoon vanilla extract
Combine evaporated milk with sugar and salt. Bring to a boil; simmer for 5 minutes. Remove from heat, stir in marshmallows, chocolate chips and vanilla. Stir until marshmallows have melted. Pour mixture into a buttered 9-inch square pan. Let cool then cut into squares.
Makes about 2 pounds.
Makes about 2 pounds.
Cate’s Peep Treats
Graham crackers
Mini M&Ms
Peeps
Stack your peep on top of half the cracker and place it in the microwave. This only takes about 10 seconds and is really my children's favorite part to watch the expanding Peep. Pull it out and sprinkle with mini M&Ms and top is off with the other half of the graham cracker. No camp fire needed and the mini M&Ms are much less messy than chocolate bars. It is also a great way to use up those Peeps before they turn in to sugary rocks!
Christie S’s easy peasy caramel popcorn recipe
1/2 cup popcorn kernels
1/2 cup brown sugar
1/2 cup butter
10 jumbo marshmallows.
Pop the popcorn, remove all the duds and salt. In a small saucepan melt the butter and brown sugar together. Bring to a boil and add marshmallows stirring until they are melted. Pour over popcorn,
Yummy.
Beth’sTraditional S’Mores
1 bag large marshmallows
1 box graham crackers
2-3 chocolate bars~we love Hershey’s milk chocolate
Fire~campfire or fireplace
Put a marshmallow on a long stick. This can be a thin dowel rod, straightened metal clothes hanger, campfire fork, or slender tree branch. Put the marshmallow near the fire, but not in the flames. It works best to put it near the coals. Turn your stick slowly, allowing the marshmallow to brown & puff up as you turn.
As soon as the marshmallow is done to your liking, place it on ½ a graham cracker, add 2-3 squares of chocolate & then the rest of your graham cracker.
Delicious!
Variations:
~No fire? Spread marshmallow fluff on your graham cracker, top with chocolate, and enjoy.
~Microwaves also work: Make your S’more sandwich (graham cracker, chocolate, marshmallow, graham cracker) and microwave for 15 second intervals until you achieve desired doneness.
Lori’s SNICKERS BAR SALAD
6 apples
2 c. marshmallows
6 SNICKERS bars
1 container Cool Whip
2 c. marshmallows
6 SNICKERS bars
1 container Cool Whip
Cut up apples and SNICKERS bars; mix in marshmallows and Cool Whip.
Jan’s HOMEMADE MARSHMALLOWS
Ingredients
· 3 packages unflavored gelatin
· 1 cup ice cold water, divided
· 12 ounces granulated sugar, approximately 1 1/2 cups
· 1 cup light corn syrup
· 1/4 teaspoon kosher salt
· 1 teaspoon vanilla extract
· 1/4 cup confectioners' sugar
· 1/4 cup cornstarch
· Nonstick spray
Directions
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
For regular marshmallows:
Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
For miniature marshmallows:
Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.
Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.
Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.
Yield:
approximately 9 dozen marshmallows or 1 1/2 pounds miniature
