CHOCOLATE MARSHMALLOW ROLL
This recipe was given to me by a friend some time ago, they are great, because they are kept in the freezer, I like this idea, cause it's always ready and in the freezer when you need it...if you are serving them at a party, coloured mini marshmallows are a nice look to these amazingly delicious rolls.
Provided by Kittencalrecipezazz
Categories Dessert
Time 20m
Yield 36 cookies
Number Of Ingredients 7
Steps:
- Melt chocolate with butter in the microwave.
- Add in icing sugar and egg; cool slightly.
- Mix in marshmallows into chocolate/butter mixture until they are coated with chocolate mixture.
- Tear 3 sheets of foil paper about 12x18 inches each.
- Sprinkle a 2-in band of coconut down the lengh of the foil.
- Spoon 1/3 of the marshmallow mixture over the coconut.
- Sprinkle the remaining coconut over marshmallow mixture.
- Wrap up in the foil to make a long roll, sealing well.
- Make 2 more rolls; wrap and freeze until firm.
- (will keep for 2 months in the freezer).
- When ready to use, remove from freezer, and slice frozen, 1/2-in thick.
- If desired, place sliced pieces in coloured cupcake papers to serve.
- Store in freezer.
Nutrition Facts : Calories 94, Fat 6.8, SaturatedFat 4.1, Cholesterol 6.7, Sodium 10.1, Carbohydrate 9.1, Fiber 1.5, Sugar 6.1, Protein 1.4
CHOCOLATE SPONGE ROLL WITH MARSHMALLOW FILLING
Make and share this Chocolate Sponge Roll With Marshmallow Filling recipe from Food.com.
Provided by Dienia B.
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- sift together flour cocoa salt baking powder and 1 cup of sugar.
- seperate eggs.
- beat egg whites with cream of tarter until soft peaks are formed
- then add 1/2 cup sugar gradually
- until firm peaks are formed
- about 8 minutes with electric mixer
- stir together yolks water and vanilla.
- blend in the sifted dry ingredients
- beat 1 minute
- carefully fold into the egg whites
- pour into waxed papaer lined jelly roll pan or cookie sheet for us poor bakers lol
- do not grease sides of pan
- bake in moderate 350 degree oven for 15 minutes
- remove from pan immediately and roll in towel dusted with confectioners sugar
- cool
- when cool remove gently from towel
- spread inside with marsmallow cream and reroll
- dust outside with confectioners sugar.
- and sprinkle with colored sugars.
- chill before slicing
- for the filling
- combine sugar.
- cream of tarter and water
- cook together until syrup spins a thread 240 degrees
- beat egg whites until stiff
- add marshmallows to sirup
- beat until marshmallows are dissolved
- poUr over eggs whites (temper them 1st).
- beat until smooth.
Nutrition Facts : Calories 543.1, Fat 5.9, SaturatedFat 1.6, Cholesterol 211.5, Sodium 328.7, Carbohydrate 113.3, Fiber 1.7, Sugar 86.4, Protein 11
MARSHMALLOW LOG
We included our own measurements but you can vary them if you like!
Provided by Laura Moffatt
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 6
Steps:
- Sprinkle coconut evenly on a sheet of waxed paper. In a medium bowl, stir together marshmallows, graham cracker crumbs, condensed milk, walnuts and cherries. Shape into a log. Place on waxed paper and roll in coconut. Wrap with waxed paper and refrigerate until firm.
Nutrition Facts : Calories 332 calories, Carbohydrate 47.5 g, Cholesterol 11.1 mg, Fat 14.2 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 5.9 g, Sodium 169.8 mg, Sugar 34.8 g
CHOCOLATE MARSHMALLOW FONDANT
A chocolate version of the very popular marshmallow fondant.
Provided by Caroline
Categories Desserts Frostings and Icings Fondant Recipes
Time 8h22m
Yield 10
Number Of Ingredients 5
Steps:
- Melt marshmallows in a large microwave-safe bowl in 30-second intervals, stirring after each melting, 1 to 2 minutes. Mix in light corn syrup and coffee-flavored extract.
- Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each melting, 1 to 2 minutes. Fold into the marshmallow mixture.
- Stir confectioners' sugar into the chocolate-marshmallow mixture, 1 cup at a time, until a thick, stringy dough forms.
- Dust a flat work surface with confectioners' sugar; turn dough out and knead until smooth and no longer sticky. Wrap tightly in plastic wrap. Let fondant rest at room temperature, 8 hours to overnight.
- Dust a flat work surface with confectioners' sugar and roll out fondant to desired size.
Nutrition Facts : Calories 409.4 calories, Carbohydrate 95.2 g, Fat 2.6 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 1.5 g, Sodium 60 mg, Sugar 80.4 g
S'MORES CAKE ROLL
Chocolate and marshmallow -- nature's perfect food combination! Add a graham-cracker sponge cake and you get a taste of s'mores, the childhood treat. The original, which was from the amazing cookbook called In the Sweet Kitchen,included a homemade marshmallow filling that was very fragile, and spread on the outside. I used fluff from a jar and spread it inside the cake roll because any marshmallow is a good marshmallow. The marshmallow oozes out once the cake is cut, so serve it all at once for the best presentation. I wish one of you kitchen wizards could figure out a way to prevent the ooze.
Provided by fluffernutter
Categories Dessert
Time 1h35m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Butter and 12x17 jellyroll pan (I used 10x15 and cut back slightly on the ingredients). Line with parchment paper or waxed paper and butter the paper. Beat the egg yolks and sugar until thick. Add the honey, water, oil and butter and mix briefly.
- Sift together the flours, baking soda, baking powder and salt. Stir into the butter miture briefly.
- Beat the egg whites with cream of tartar until soft peaks form. Beat in the sugar until mixture is firm and glossy. Stir a spoonful of the egg whites into the the batter, then stir them together lightly.
- Spoon into the baking pan and spread evenly. Bake at 350 degrees for 15 to 20 minutes until top is golden and center springs back when touched. Cool for 5 minutes.
- While cake bakes, make chocolate cream. Put the chocolate in a heatproof bowl. Bring the cream to a near boil and pour over the chocolate. Whisk until melted and combined. Refrigerate, whisking occasionally, until cooled. When ready to frost the cake, beat the mixture until it reaches a spreading consistency. (The mixture is too stiff after about 5 hours in the fridge.)
- Spread a clean kitchen towel on a work surface and sprinkle with confectioners' sugar. Invert the cake onto it. Slowly remove parchment.
- With a sharp knife, cut a line or groove across the short end of the layer about 1/2 inch from the end nearest you. (The groove lets the cake start start rolling up easily, roll tightly and not crack.) Lift the kitchen towel to start the rolling, then roll up completely. Let it cool for at least 20 minutes and up to a few hours.
- Unroll the cake. Spread thickly with marshmallow cream. Roll up and place on a serving platter. Pour ganache over it. Let it set for 30 minutes or so.
Nutrition Facts : Calories 462.4, Fat 28.6, SaturatedFat 14.3, Cholesterol 128.7, Sodium 251.8, Carbohydrate 52.9, Fiber 2.2, Sugar 41, Protein 4
CHOCOLATE CHIP MARSHMALLOW SQUARES
Make and share this Chocolate Chip Marshmallow Squares recipe from Food.com.
Provided by Rhonda J
Categories Bar Cookie
Time 15m
Yield 1 9x9
Number Of Ingredients 5
Steps:
- On stovetop or in microwave melt first 3 ingredients.
- When melted add vanilla and marsmallows, mix well and put in a buttered 9x9 (can use a 9x13 but they will not be as thick) Place in refrigerator to set& cool.
BONNIE'S CHOCOLATE MARSHMALLOW LOG
I like this recipe for many reasons. It is a very easy to prepare and slice, looks great on a dessert plate, soft and chewy, and tastes good, too. It is hard to eat just one slice of this old-fashioned Chocolate Marshmallow Log. I am happy to share this recipe with my JAP friends. Enjoy! Photos are my own, recipe from...
Provided by BonniE !
Categories Other Desserts
Time 15m
Number Of Ingredients 5
Steps:
- 1. Assemble all the ingredients before you begin. (chocolate chips, butter, marshmallows and chopped walnuts.)
- 2. Chop the pecans.
- 3. Melt the butter in a medium sauce pan over medium low heat, and stir in the chcolate chips.
- 4. Stir the mixture until smooth, then remove from burner and set aside to cool. Set timer for 7 minutes. NOTE: YOU DO NOT WANT MARSHMALLOWS TO MELT.
- 5. After the mixture is cool, add the walnuts and stir, then add the marshmallows. Gently mix well, and pour mixture onto 2 pieces of wax paper. Roll in the wax paper into two tight 7 inch logs. Then roll in two pieces of tin foil to give your roll some stability. Refrigerate for about a half hour.
- 6. Remove from fridge and carefully open the foil. Use the same tin foil you rolled the log in and add the chopped pecans to it. The log should be firm enough to roll in the chopped pecans as depicted in my photo. When the roll is covered with nuts, wrap the log tightly in the same foil and return to the refrigerator for 24 hours.
- 7. Slice the log into 1/4 inch slices the next day. Store in a tight container in the fridge. You will have a lot of nuts left in the tin foil, bag them up and freeze them to go in cookies, ice cream sundaes or other desserts.
- 8. Here is how it looks! Enjoy!
HOMEMADE CHOCOLATE MARSHMALLOWS
This looked so good, I had to post it here for safe keeping. I mean what could be better than chocolate marshmallows? I got this off About.com. I'm guessing at the quantities and time.
Provided by C. Taylor
Categories Candy
Time 30m
Yield 16 marshmallows
Number Of Ingredients 10
Steps:
- Prepare a 9x13 pan by lining it with aluminum foil and spraying the foil liberally with nonstick cooking spray.
- Place 1/4 cup plus 2 tbsp water in a small microwave-safe bowl, and microwave for 2 minutes. Pour 1/3 cup cocoa powder over the hot water, and stir or whisk to dissolve the cocoa.
- Place 1/2 cup cold water in the bowl of a large stand mixer. Sprinkle the gelatin on top and stir briefly to distribute. Let gelatin sit and dissolve for at least 5 minutes.
- Spoon warm cocoa mixture into gelatin, and stir or mix on low to thoroughly combine.
- Place remaining 1/2 cup of water, corn syrup, and sugar in a medium saucepan over medium-high heat. Stir to dissolve the sugar, and insert a candy thermometer.
- Allow the mixture to cook without stirring until it reaches 240 degrees on the thermometer. Brush down the sides occasionally with a wet pastry brush to avoid crystallization. While the candy cooks, briefly run the mixer on low once or twice to ensure the gelatin and cocoa is well-mixed.
- Once the candy reaches the proper temperature, remove it from the heat immediately. Turn the mixer to low, and slowly pour the hot syrup into the mixer bowl. Be careful, as the syrup is extremely hot. If you have a large (at least 3 cup) liquid measuring cup with a spout, you can transfer the hot syrup to the cup before pouring to make it easier.
- Gradually increase the speed of the mixer until it running on high. Whip the marshmallow mixture for 15-20 minutes, or until it is stiff and shiny. You can tell it is done when you stop the mixer and lift up the beater, the marshmallow will slowly drip back down into the bowl in a thick, shiny stream.
- Pour the marshmallow into the prepared pan and smooth the top. Allow it to sit and firm up at room temperature for at least 10 hours.
- Sift the powdered sugar, 4 tbsp cocoa powder, and cornstarch together. Cover your workstation with waxed paper to protect it, and liberally sprinkle the surface with the sugar/starch mixture. Sprinkle the top of the marshmallow with the sugar/starch coating, and flip the marshmallow face down onto the prepared surface.
- Carefully peel back the foil from the marshmallow. Spray a large smooth-bladed knife with nonstick cooking spray, and coat both sides with the coating powder. Cut the marshmallow into squares, coating the knife blade with sugar/starch as needed. Roll the cut edges of the marshmallows in the coating mixture so that all sides are smooth and not sticky.
- If desired, melt 12 ounces chocolate coating (or temper 12 ounces chocolate) and dip the cut marshmallows halfway into the chocolate. The chocolate needs to be able to set without refrigeration (which will ruin the texture of the marshmallows) so use only tempered chocolate or chocolate coating for dipping.
- To save marshmallows, store them in a dry airtight container in a temperate, dry location. Do not refrigerate them or keep them in a very humid place. Fresh marshmallows go stale after about a week, so these are best eaten soon after they are made.
Nutrition Facts : Calories 171.9, Fat 0.5, SaturatedFat 0.2, Sodium 13.6, Carbohydrate 43.7, Fiber 1.1, Sugar 33, Protein 1.7
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