Chocolate Marshmallow Sundaes Food

CHOCOLATE CHUNK & MARSHMALLOW SUNDAE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min.
• Stir in COOL WHIP, marshmallows and chocolate.
• Spoon into 2-qt. freezer-safe container.
• Freeze 4 hours or until firm. Serve topped with strawberries.

MEXICAN CHOCOLATE SUNDAE

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, stir together the flour, sugar, cinnamon and salt and set aside. In another bowl, add the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.
• In a medium saucepan, melt the butter. Add the cocoa and whisk to combine. Pour the boiling water into the melted butter mixture in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth.
• Pour the batter into 4 ovensafe 6-inch skillets (unbuttered) and bake until a toothpick inserted in the middle comes out clean, about 20 minutes.
• Drizzle the cakes with Cinnamon Hot Fudge Sauce and top with scoops of vanilla ice cream, a dollop of whipped cream and a cherry.
• Add the sugar, cream, cocoa, butter and cinnamon to a medium saucepan. Cook over medium heat, stirring, until the butter melts, about 15 minutes. Transfer to a mason jar and store in the fridge. (The sauce will harden as it cools, so reheat in a pan over medium heat when ready to use.)

BLUE MARSHMALLOW SUNDAES

Steps:

• Stir together marshmallow creme and 1 to 2 tablespoons hot water in a bowl until smooth. Add enough food coloring to reach desired color.
• Transfer ice cream to a large bowl. Stir with a wooden spoon to soften. Stir in blue marshmallow mixture to create a swirl. Cover and freeze at least 8 hours.
• Divide ice cream between 8 bowls or sundae glasses. Top with strawberries.

FLUFFY CHOCOLATE-PEANUT BUTTER SUNDAES

Steps:

• For the chocolate-peanut butter sauce: Warm the heavy cream in a small saucepan over medium heat until it begins to simmer. Place the chocolate chips and peanut butter in a medium bowl. Pour the warm cream over and allow to sit for 1 minute. Whisk until smooth. Set aside to cool slightly.
• For the toppings: Using a hand-held mixer, whip the heavy cream and confectioners' sugar on high speed in a medium bowl until stiff peaks form. Using a rubber spatula, quickly fold in the marshmallow cream.
• To make the sundaes, put 1 scoop of ice cream into each of 4 sundae bowls. Top each scoop with some of the Chocolate-Peanut Butter Sauce and a dollop of the Marshmallow Whipped Cream. Garnish with sprinkles, crushed cookies or crostini, as desired.

CMP (CHOCOLATE, MARSHMALLOW, PEANUT) PIE

Steps:

• For crust: Mix graham crumbs, melted butter and chopped peanuts together in bowl. Press into bottom of 13" x 9" baking pan. Bake at 350 for 15 minutes. Remove from oven and allow to cool---about 30 minutes.
• 1ST LAYER: Cream PB and cream cheese. Beat in sugar. Blend in 8 oz whipped topping. Spoon scattered dallops on to cooled crust and gently spread evenly over the crust.
• 2ND LAYER: Beat pudding mixes and milk until thick. Spoon scattered dallops on top of first layer and gently spread evenly.
• 3RD LAYER: Beat 12 oz. whipped topping with marshmallow fluff and spoon scattered dallops over 2nd layer---gently spread evenly over 2nd layer. Sprinkle with chopped peanuts and/or chocolate chips; if desired.
• Chill at least 1 hour before serving. Store in refridgerator.

HOMEMADE CHOCOLATE MARSHMALLOWS

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.

COFFEE, CHOCOLATE AND MARSHMALLOW SUNDAES

Steps:

• Bring whipping cream and 1/2 cup marshmallow creme to simmer in small saucepan. Remove from heat.
• Add chocolate and whisk until melted and smooth.
• Cool marshmallow sauce at least 10 minutes and up to 1 hour.
• Place 1 scoop of ice cream in each bowl.
• Pour marshmallow sauce over.
• Sprinkle sundaes with almonds, top with dollop of marshmallow creme, and serve.

CHOCOLATE MARSHMALLOW SUNDAES

Steps:

• 1. In a large bowl,beat the cream,milk chocolate syrup and vanilla until soft peaks form.Transfer to a 9-in. square pan.Cover and freeze for a least 4 hours.
• 2. In each of 12 dessert dishes,place 3 tbsp.frozen mixture and 1Tbsp.marshmallow creme;repeat layers.Top each with a scent Tbsp.almonds and cherry.Serve IMMEDIATELY!!!

COFFEE, CHOCOLATE, AND MARSHMALLOW SUNDAES

Steps:

• Bring whipping cream and 1/2 cup marshmallow creme to simmer in small saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Cool marshmallow sauce at least 10 minutes and up to 1 hour.
• Place 1 scoop of ice cream in each bowl. Pour marshmallow sauce over. Sprinkle sundaes with almonds, top with dollop of marshmallow creme, and serve.