COFFEE MARSHMALLOW CRISPY TREATS
Steps:
- Lightly butter an 8-inch square pan.
- In a large pot, melt the butter over very low heat. Stir in the marshmallows, getting them all coated with the butter. Slowly melt the marshmallows, stirring frequently. When the marshmallows are melted and smooth, remove the pan from the heat. Stir in the instant coffee (2 tablespoons for a rich coffee flavor, 3 tablespoons for a real kick) and mix until it is dissolved into the melted marshmallow. Gently fold in the rice cereal. When it is completely coated, lightly press the mixture into the prepared pan with your buttered hands. When cool, cut the treats into bars and serve.
COFFEE MALLOW PIE
Field editor Dorothy Smith of El Dorado, Arkansas hints,"This terrific pie holds up well in the refrigerator overnight."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a heavy saucepan, bring water to a boil; stir in coffee until dissolved. Reduce heat; add marshmallows and butter. Cook and stir over low heat until marshmallows are melted and mixture is smooth., Set saucepan in ice and whisk mixture constantly until cooled. Fold in whipped cream; spoon into pastry shell. Sprinkle with nuts. Refrigerate for at least 3 hours before serving. Garnish with whipped cream and chocolate curls if desired.
Nutrition Facts : Calories 363 calories, Fat 24g fat (11g saturated fat), Cholesterol 50mg cholesterol, Sodium 138mg sodium, Carbohydrate 35g carbohydrate (16g sugars, Fiber 0 fiber), Protein 4g protein.
COFFEE PECAN MARSHMALLOWS
If you're never made homemade marshmallows....you don't know what you've been missing! These are worth the effort (and the time waiting overnight)!
Provided by Roz Blair @Roz_Blair
Categories Candies
Number Of Ingredients 7
Steps:
- Line an 8" square pan with no-stick foil (allowing edges to hang over) and grease with butter. Set aside. In a large metal bowl, sprinkle gelatin over 1/2 cup cold water; set aside. In large heavy saucepan combine sugar, corn syrup, coffee granules and remaining 3/4 cup cold water. Bring to a boil, stirring occasionally. Cook without stirring to 250^ (hard ball stage). Remove from heat. Gradually add mixture to gelatin mixture. Beat with whisk attachment on electric mixer on high speed until thick and volume has doubled (about 10 minutes). Be careful, however, with the hot sugar mixture so that you don't get burned in case of splashing! Spread into prepared pan. Cover and cool at room temperature for 6 hours or overnight. Sprinkle cutting board with finely ground pecans. Lift marshmallows from pan and cut with a pizza cutter sprayed with non-stick spray. Roll marshmallows in ground pecans. Store in an air-tight container. Yield: Approximately 1 1/2 lbs.
CANDIED YAMS WITH PECANS
These candied yams topped with sugary pecans and marshmallows are a perfect choice during the holidays, but also fun to serve as a sweet winter side dish any night of the week.
Provided by artistikcosmetics
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add yams and cook, stirring occasionally, until tender, 12 to 15 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Drain and transfer to a bowl with butter, 4 tablespoons brown sugar, cream, and 1/2 teaspoon cinnamon. Mash until all ingredients are incorporated and butter is melted. Transfer to a casserole dish and sprinkle with remaining brown sugar and cinnamon. Arrange pecans and marshmallows over the top.
- Bake in the preheated oven for 20 minutes.
Nutrition Facts : Calories 375.5 calories, Carbohydrate 56.9 g, Cholesterol 23.7 mg, Fat 16 g, Fiber 7.3 g, Protein 3.4 g, SaturatedFat 6.1 g, Sodium 75.2 mg, Sugar 13.5 g
CANDY-CANE MARSHMALLOWS
Give out homemade treats that are great in hot cocoa -- or straight from the bag. Peppermint marshmallows are easy to make; they get their red swirl from a quick marbleizing technique.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Christmas Recipes
Yield Makes sixteen 2-inch squares
Number Of Ingredients 7
Steps:
- Coat an 8-inch square pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside. Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.
- Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in extract; set aside.
- Beat egg whites in the bowl of an electricmixer fitted with the whisk attachmentuntil stiff (but not dry) peaks form.Whisk gelatin mixture into sugar mixture;with mixer running, gradually addto egg whites. Mix on high speed untilvery thick, 12 to 15 minutes.
- Pour mixture into lined pan. Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares.
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