Lot's of Marshmallow Recipe's

Subject: Lot's of Marshmallow Recipe's Fri Nov 07, 2008 10:50 pm

Caramel Nut Marshmallows

1-1/2 cups finely chopped pecans
36 caramels
2 tbsp hot water
20 large marshmallows

Line a baking sheet with waxed paper, set aside
Place nuts in a shallow dish
In a large microwave safe bowl, combine caramels, and water
Microwave, uncovered, on high for 1-2 minutes or until melted, stirring twice

Dip each marshmallow into melted caramel, and then roll in pecans
Place on prepared baking sheet
Let marshmallows stand until set
Yield 20 servings

Subject: Re: Lot's of Marshmallow Recipe's Fri Nov 07, 2008 10:51 pm

Chocolate Marshmallow Candy

2 (9-3/4 oz) sweet chocolate bars
3 cups miniature marshmallows
2 cups chopped walnuts

Melt chocolate over hot water
Stir in marshmallows and nuts
Drop from tsp on waxed paper
Makes 4 dozen

Subject: Re: Lot's of Marshmallow Recipe's Fri Nov 07, 2008 10:51 pm

Deluxe Chocolate Marshmallow Bars

3/4 cup butter
1-1/2 cups sugar
3 eggs
1 tsp vanilla extract
1-1/3 cups all purpose flour
3 tbsp baking cocoa
1/2 tsp baking powder
1/2 tsp salt
1/2 cup chopped nuts, optional
4 cups miniature marshmallows

Topping
1-1/3 cups chocolate chips
1 cup peanut butter
3 tbsp butter
2 cups crisp rice cereal

In a mixing bowl, cream butter and sugar
Add eggs and vanilla, beat until fluffy
Combine flour, cocoa, baking powder and salt
Add to creamed mixture
Stir in nuts if desired
Spread in a greased 15x10x1 inch pan

Bake at 350 for 15 to 18 minutes
Sprinkle marshmallows evenly over cake, return to oven for 2 to 3 minutes
Using a knife dipped in water spread the melted marshmallows evenly over cake, Cool

For topping, combine chocolate chips, peanut butter and butter in a small saucepan, Cook over low heat, stirring constantly, until melted and well blended
Remove from heat, stir in cereal
Immediately spread over bars
Chill
Yield about 3 dozen

Subject: Re: Lot's of Marshmallow Recipe's Fri Nov 07, 2008 10:51 pm

Date/Marshmallow Balls

1-1/2 c chopped dates
1-1/4 c chopped nuts
2 c miniature marshmallows
3-1/2 c graham cracker crumbs
1 (6-1/2 oz) pkg fluffy white frosting mix

Combine dates, 1 c nuts, marshmallows and 2-1/2 c graham cracker crumbs
Mix thoroughly
Prepare frosting mix as directed on package
Add to the date mixture and mix until completely moistened
Combine remaining 1/4 c nuts and 1 c graham cracker crumbs in small bowl
Form date mixture into 1-1/2" balls
Roll in graham cracker crumbs and nuts
Store in covered container at least 12 hours to mellow
Makes 3 dozen

Subject: Re: Lot's of Marshmallow Recipe's Fri Nov 07, 2008 10:51 pm

Chocolate Peanut Butter Marshmallows

Prepare marshmallows according to directions. Below

Fold 1/2 cup melted creamy peanut butter into sugar mixture along with egg whites and vanilla.

Pour into pan coated with 2 tbsp powdered sugar
Sprinkle with 1/2 cup chopped dry roasted peanuts, pressing into marshmallow mixture.

Chill as directed.

After cutting shapes, drizzle with 1/4 cup melted semisweet chocolate morsels.

Let stand until hardened

Makes 9 dozen

3-1/2 (.25oz) envelopes unflavored gelatin (2 tbps. plus 2-1/2 tsps)
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup water
1/2 tsp salt
2 tsp powdered egg whites
1/4 cup water
10 drops red liquid food coloring (optional)
1 tsp vanilla extract
1 cup powdered sugar, divided

Sprinkle gelatin over 1/2 cup cold water in a medium mixing bowl, stir to blend gelatin, and let stand 5 minutes

Whisk together granulated sugar and next 3 ingredients in a medium size heavy saucepan, Cook over medium low heat, stirring constantly. 3 minutes or until sugar dissolves, Bring to a boil over medium heat, cook, without stirring, 12 minutes or until a candy thermometer registers 240 (soft ball stage) Remove from heat, add to gelatin mixture, stirring until gelatin dissolves. Beat at high speed with an electric mixer 8 minutes or until thick and tripled in size

Combine powdered egg whites and 1/4 cup water in a small mixing bowl. Add food coloring, if desired. Beat at high speed with an electric mixer 6 minutes or until stiff peaks form
Fold egg whites and vanilla into sugar mixture.

Pour mixture into a lightly greased 13x9 pan coated with powdered sugar. Sprinkle with 1/4 cup powdered sugar. Cover and chill 8 hours or overnight

Run a knife around edge of pan to loosen, Invert marshmallows onto a cutting board, and cut into 1 inch squares or desired shapes. Dredge marshmallows in remaining powdered sugar.

Subject: Re: Lot's of Marshmallow Recipe's Fri Nov 07, 2008 10:52 pm

Marshmallows (homemade)

Makes 9 dozen

3-1/2 (.25oz) envelopes unflavored gelatin (2 tbps. plus 2-1/2 tsps)
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup water
1/2 tsp salt
2 tsp powdered egg whites
1/4 cup water
10 drops red liquid food coloring (optional)
1 tsp vanilla extract
1 cup powdered sugar, divided

Sprinkle gelatin over 1/2 cup cold water in a medium mixing bowl, stir to blend gelatin, and let stand 5 minutes

Whisk together granulated sugar and next 3 ingredients in a medium size heavy saucepan, Cook over medium low heat, stirring constantly. 3 minutes or until sugar dissolves, Bring to a boil over medium heat, cook, without stirring, 12 minutes or until a candy thermometer registers 240 (soft ball stage) Remove from heat, add to gelatin mixture, stirring until gelatin dissolves. Beat at high speed with an electric mixer 8 minutes or until thick and tripled in size

Combine powdered egg whites and 1/4 cup water in a small mixing bowl. Add food coloring, if desired. Beat at high speed with an electric mixer 6 minutes or until stiff peaks form
Fold egg whites and vanilla into sugar mixture.

Pour mixture into a lightly greased 13x9 pan coated with powdered sugar. Sprinkle with 1/4 cup powdered sugar. Cover and chill 8 hours or overnight

Run a knife around edge of pan to loosen, Invert marshmallows onto a cutting board, and cut into 1 inch squares or desired shapes. Dredge marshmallows in remaining powdered sugar

Subject: Re: Lot's of Marshmallow Recipe's Fri Nov 07, 2008 10:52 pm

Marshmallows

2 cups sugar
1 cup water
1 tbsp gelatin
1 cup boiling water
1/3 tsp cream of tartar

Put the boiling water in a deep stew pan holding 3 pints
Add gelatin, stir until dissolved and set in warming closet to keep warm, while you boil the sugar and water to a syrup the same as for soft fondant
Then pour the syrup over the gelatin, stirring gently until partly cool
Use an egg beater until it begins to set
Then pour in pan with a removable bottom that has been well dusted with cornstarch
When cold, cut into squares and roll in starch
Keep covered to prevent drying out.
Any desired flavor may be used for marshmallows
They are fine with fresh grated cocoanut stirred in just before molding
Very nice dipped in chocolate, but must be very cold and several days old or they will melt
If fruit flavors are desired, use fruit juices instead of water in which to boil the sugar

Subject: Re: Lot's of Marshmallow Recipe's Fri Nov 07, 2008 10:53 pm

Nutty Chocolate Marshmallow Puffs

2 cups milk chocolate chips
1 can (14oz) sweetened condensed milk
1 jar (7oz) marshmallow crème
40 large marshmallows
4 cups coarsely chopped pecans (about 1 lb)

In a microwave or heavy saucepan, heat chocolate chips, milk and marshmallow crème just until melted, stir until smooth (mixture will be thick)

With tongs, immediately dip marshmallows, one at a time, in chocolate mixture. Shake off excess chocolate, quickly roll in pecans
Place on waxed paper lined baking sheets
Reheat chocolate mixture if necessary for easier coating
Refrigerate until firm
Store in the refrigerator in an airtight container
Yield 40 candies

Subject: Re: Lot's of Marshmallow Recipe's Fri Nov 07, 2008 10:53 pm

Toasted Coconut Marshmallows

Makes 9 dozen

3-1/2 (.25oz) envelopes unflavored gelatin (2 tbps. plus 2-1/2 tsps)
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup water
1/2 tsp salt
2 tsp powdered egg whites
1/4 cup water
10 drops red liquid food coloring (optional)
1 tsp coconut extract
1 cup powdered sugar, divided
5 cups toasted sweetened flaked coconut

Sprinkle gelatin over 1/2 cup cold water in a medium mixing bowl, stir to blend gelatin, and let stand 5 minutes

Whisk together granulated sugar and next 3 ingredients in a medium size heavy saucepan, Cook over medium low heat, stirring constantly. 3 minutes or until sugar dissolves, Bring to a boil over medium heat, cook, without stirring, 12 minutes or until a candy thermometer registers 240 (soft ball stage) Remove from heat, add to gelatin mixture, stirring until gelatin dissolves. Beat at high speed with an electric mixer 8 minutes or until thick and tripled in size

Combine powdered egg whites and 1/4 cup water in a small mixing bowl. Add food coloring, if desired. Beat at high speed with an electric mixer 6 minutes or until stiff peaks form
Fold egg whites and vanilla into sugar mixture.

Pour mixture into a lightly greased 13x9 pan coated with powdered sugar. Sprinkle with 1/4 cup powdered sugar. Cover and chill 8 hours or overnight

Run a knife around edge of pan to loosen, Invert marshmallows onto a cutting board, and cut into 1 inch squares or desired shapes.

Coat in Toasted Sweetened Flaked Coconut

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