HOT CHOCOLATE: MARSHMALLOW MELLOW RECIPE BY TASTY
Here's what you need: milk of choice, cocoa powder, ground cinnamon, mini marshmallows, peppermint stick
Provided by Kelsey Weber
Categories Drinks
Yield 1 serving
Number Of Ingredients 5
Steps:
- Over low heat, add milk and cocoa powder to a small saucepan.
- Stir until milk and cocoa powder are combined (approximately 10 minutes).
- Pour the hot chocolate mixture into a mug.
- Add cinnamon, marshmallows, and peppermint stick.
- Enjoy!
Nutrition Facts : Calories 297 calories, Carbohydrate 54 grams, Fat 5 grams, Fiber 1 gram, Protein 9 grams, Sugar 38 grams
CHOCOLATE MARSHMALLOW FROSTING
Creamy frosting that doesn't need to be refrigerated, so it's perfect for potluck dinners. Makes enough to frost a bundt cake or the top of a 13x9 inch cake--double it if you want to do a 2 layer cake.
Provided by Dragonfly AZ
Categories Dessert
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Sift sugar and cocoa powder together into a large mixing bowl.
- Place the marshmallow creme, butter, and milk in heavy saucepan over medium-low heat.
- Stir until melted, 2-3 minutes and remove from heat.
- Pour the sugar-cocoa mixture over the marshmallow mixture and add the vanilla.
- Stir until the frosting is smooth and satiny.
Nutrition Facts : Calories 1357.2, Fat 36.5, SaturatedFat 22.6, Cholesterol 85.5, Sodium 333, Carbohydrate 266.7, Fiber 9.6, Sugar 212.7, Protein 8.2
DELUXE HOT CHOCOLATE WITH MARSHMALLOWS
A real treat for chocolate lovers - use 70% cocoa solids or milk chocolate depending on how chocolately you and the kids like it
Provided by Lesley Waters
Categories Drink, Treat
Time 10m
Yield Makes 4 mugs or 6 cups
Number Of Ingredients 3
Steps:
- Pour the milk, double cream and chopped chocolate into a pan. Bring gently to the boil, whisking until smooth. Serve in individual cups or mugs topped with mini marshmallows and a little grated chocolate.
Nutrition Facts : Calories 437 calories, Fat 33 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.19 milligram of sodium
HOT CHOCOLATE COOKIES
Using hot chocolate mix and marshmallow bits in the cookie dough really makes these cookies taste like hot cocoa. -Lisa Kaminski, Wauwatosa, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa mix, baking cocoa, salt, baking soda and baking powder; gradually beat into creamed mixture. Gently stir in marshmallow bits and chocolate chips., Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set, 10-12 minutes. Remove to wire racks to cool completely.
Nutrition Facts : Calories 81 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 95mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE MARSHMALLOW PILLOWS
These cookies are so yummy and fun! The marshmallow stays soft and the rest is chewy, sweet, chocolate deliciousness. They can be made so many different ways too, use chocolate chip cookie dough instead or maybe even peanut butter! Spray kitchen shears lightly with cooking spray to make cutting marshmallows easy. Based on recipe I found at www.bettycrocker.com,so far it has 443 ratings!
Provided by Amber C.
Categories Dessert
Time 1h5m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a bowl combine cookie mix, oil, water, egg and pecans until dough is soft.
- Drop dough by a rounded tablespoons or a little less ( these are best on the small side so you can get a taste of marshmallow with every bite!) on an ungreased cookie sheet 2" apart. Slightly flatten tops.
- Bake 7-9 minutes; take from oven and quickly press cut side of marshmallow half lightly on top of cookie.
- Bake 1-3 minutes longer or until marshmallow just begins to soften. You can flatten the marshmallow a little if you want.
- Cool 2 minutes on cookie sheet, remove to cooling racks. Let cool completely about 20 minutes.
- Meanwhile in a small saucepan or double boiler, melt chocolate chips over low heat stirring frequently until smooth. Remove from heat and add cream, butter and vanilla; blend well. Beat in powdered sugar until smooth.
- Spread frosting over cooled cookies in a swirling motion covering marshmallow. Let frosting set and enjoy!
Nutrition Facts : Calories 111.8, Fat 8.2, SaturatedFat 2.6, Cholesterol 13.8, Sodium 8.9, Carbohydrate 10.3, Fiber 0.7, Sugar 8.4, Protein 1
HOT CHOCOLATE WITH MARSHMALLOW HEARTS
Nothing says "I love you" like a warm mug of chocolate with floating marshmallow hearts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 cups
Number Of Ingredients 6
Steps:
- Bring milk, sugar, cocoa powder, and chocolate to a simmer in a medium saucepan over medium heat, stirring until chocolate has melted (do not let boil). Pour into mugs.
- Grease a heart-shaped petit four cutter or aspic cutter with vegetable oil or cooking spray. Cut several marshmallows in half horizontally, and then press the cutter into the center of each one. Float the marshmallows and the cutouts on hot chocolate.
HOT CHOCOLATE WITH HOMEMADE ESPRESSO MARSHMALLOWS
Come in from the cold and sip on this creamy and warm hot chocolate with an added espresso pick-me-up. For an indulgent treat, try making these light, fluffy and delicious homemade espresso marshmallows. Recipe courtesy Chuck Hughes
Provided by Chuck Hughes
Categories Beverages
Time 1h35m
Yield 20 marshmallows, 4 serving(s)
Number Of Ingredients 12
Steps:
- For the marshmallows:.
- Line a 13 by 9 by 2-inch baking pan (33 by 23 by 5 centimeters) with plastic wrap and lightly brush with the oil.
- If using gelatin sheets, soak them in 2/3 cup (80ml) cold water in a shallow pan for 10 minutes. If using powdered gelatin, let bloom powdered gelatin in the 2/3 cup cold water. Then add the bloomed gelatin to the warmed up espresso and sugar mixture.
- Warm up the espresso with the granulated sugar and vanilla in a saucepan over medium heat. Add the gelatin sheets and the soaking water and heat until the gelatin and sugar dissolve, about 2 minutes, stirring often.
- Using a hand mixer, beat the gelatin mixture until it resembles a soft meringue, about 5 minutes. Pour into the lined pan and let stand at room temperature for about 1 hour.
- Combine the confectioners' sugar and cornstarch, and sprinkle some onto a large cutting board. Invert the marshmallow onto the board. Peel off the plastic wrap and dust the top of the marshmallow with the cornstarch mixture. Cut the marshmallow into squares using a sharp knife. Dip the cut sides of the marshmallows in the cornstarch mixture and shake off the excess. (Serve immediately or store the marshmallows in an airtight container at room temperature for up to 2 weeks.).
- For the hot chocolate:.
- Heat the milk, cream, espresso and confectioners' sugar in a saucepan over medium-high heat, whisking to dissolve the sugar. Add the chocolate and whisk until smooth. Pour into mugs and garnish with marshmallows.
Nutrition Facts : Calories 72.6, Fat 7.6, SaturatedFat 4.7, Sodium 3.5, Carbohydrate 4.3, Fiber 2.4, Sugar 0.1, Protein 1.9
HOT COCOA AND HOMEMADE MARSHMALLOWS
Steps:
- Combine all the dry ingredients in a large bowl and mix well. Take the bittersweet chocolate and roughly chop it up to give a chunky but consistent size. Mix well with a wooden spoon and then store in a dry airtight container. To make the hot chocolate, simply add 1 cup of water per 1/2 cup of hot cocoa mix. Heat in a small saucepan over low heat, stirring with a whisk. Heat until hot, but do not boil, about 6 to 7 minutes. Serve with marshmallows.
- In a medium sized saucepan soak the gelatin in the cold water. After the gelatin has softened, approximately 10 minutes, add the regular sugar and then gently dissolve over low heat, approximately 8 minutes. Remove from the heat and allow to cool to room temperature.
- In a mixer, beat the egg whites until stiff peaks and then fold in the sifted confectioners' sugar. While the mixer is on low, slowly pour in the cooled gelatin mixture. Increase the speed and beat until white and thick. The volume should double in size and should form between soft and firm peaks.
- Line an 8 by 8-inch baking dish with high sides with foil, grease slightly with butter, and coat with confectioners' sugar. Alternatively, you can use a baking sheet, but the marshmallows will not be as tall. Pour marshmallow mixture in and top with more sifted confectioners' sugar. Leave out overnight or for at least 3 hours to set. The marshmallow should be light and spongy when set.
- Loosen marshmallow from edges of tray and invert onto a large cutting board. Peel off foil and use a large knife to cut the marshmallows into cubes. Dredge each piece in confectioners' sugar.
CHOCOLATE MALLOW DROPS
These fudgy treats feature a marshmallow layer topped with a squiggle of chocolate frosting. -Marie Hattrup, Sparks, Nevada
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 3 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, milk and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in pecans., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 6 minutes. Press a marshmallow half onto each cookie, cut side down. Bake 2-3 minutes longer or until edges of cookies are set and marshmallows are softened. Remove from pans to wire racks to cool completely., For icing, in a microwave, melt butter and chocolates; stir until smooth. Stir in confectioners' sugar and enough coffee to reach a drizzling consistency. Drizzle over cookies. Let stand until set.
Nutrition Facts : Calories 147 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 88mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE MARSHMALLOWS RECIPE
These are the BEST Homemade Chocolate Marshmallows! Soft, fluffy, and very chocolatey. They are perfect for gift giving. And in your hot chocolate too! Detailed recipe for perfect results.INTERMEDIATE - This recipe is easy, but some familiarity is recommended. If you are making this for the first time, I recommend first reading the recipe and post thoroughly, and having all the ingredients measured out before starting. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results (especially important to weigh the cocoa powder).There is a long inactive time that is crucial for curing the marshmallows. You can also cure the marshmallows overnight or even up to 24 hours.
Provided by Dini @ The Flavor Bender
Categories Candy & Confectionery Chocolate desserts Desserts
Time 6h50m
Number Of Ingredients 12
Steps:
- Apply a thin layer of butter or coconut oil on a 8 or 9 inch square pan. Alternatively, line the pan with parchment paper.
- Whisk the confectioner's sugar and cocoa powder and set aside. You will not need to use all of it for the marshmallows.
- Lightly grease a rubber spatula and a small offset spatula with butter or coconut oil - you'll be using these later.
- Place the water in the bowl of your stand mixer. Sprinkle the gelatin over the water and stir to saturate the gelatin.
- Set aside for at least 10 minutes to let the gelatin bloom. By the time the sugar syrup is ready, the gelatin will have bloomed.
- Place the cocoa powder in a small bowl. Add the boiling water and stir until you have a smooth paste.
- Dissolve the instant coffee in the vanilla extract and stir it in with the cocoa paste to get a smooth mixture. Set aside until needed.
- Place the sugar, golden syrup or corn syrup, salt, and water in a saucepan.
- Gently stir to saturate all of the sugar with the water, or make an "x" in the middle of the pot with your fingertip to allow the water to slowly saturate the sugar.
- Heat the sugar mixture over medium high heat. Swirl the pot to make sure the sugar is dissolving in the liquid.
- Brush the sides of the pot with a pastry brush dipped in cold water, OR close the pot with the lid and let the sugar syrup simmer for about 1 - 2 minutes. The condensation will help wash down any sugar crystals on the side of the saucepan.
- Cook the sugar syrup further, swirling the pot frequently (do NOT stir), until the syrup temperature reaches 250 - 252°F with a candy thermometer.
- Remove the saucepan from the heat. Let it sit for about 30 - 60 seconds until the bubbles subside.
- Place the mixing bowl (with the bloomed gelatin) in your stand mixer with the whisk attachment. While running the mixer on medium low speed, pour the hot sugar syrup along the side of the bowl. The heat from the syrup will dissolve the gelatin. PLEASE BE CAREFUL, as the syrup is very hot.
- Mix the gelatin and sugar mixture for about 1 minute, and then add the cocoa paste.
- Increase the speed to medium - medium high and mix for about 3 - 4 minutes.
- Increase the speed to high (the mixture should be slightly thicker), and whisk for a further 6 - 10 minutes, or until the mixture is ready.
- The mixture is ready when it has doubled in size, and the marshmallow is a pale brown color with a glossy meringue like texture.
- At this point, you should be able to see the marshmallow mix form strings that pull away from the side of the bowl as it's being mixed, and the bowl should still feel a little warm.
- When the marshmallow mix is ready, scrape it all out into the prepared pan using the rubber spatula.
- Working quickly, evenly spread the marshmallow mix in the pan with the offset spatula.
- With a small sieve, sift the mallow mix over the surface of the marshmallow. Make sure the whole surface is coated in a thin, even layer.
- Allow the marshmallow to cure (at room temperature) for at least 6 hours.
- Once the marshmallow is cured, lift it out of the pan and place it on a cutting board. Gently peel off the parchment paper from the sides, so it's easier to cut it.
- Cut the marshmallow into the size you prefer. I prefer to cut them into 6 x 6 for 36 pieces.
- Use a clean, dry, sharp knife to cut through the marshmallow, wiping the blade clean between cuts.
- Coat the cut marshmallows with the mallow mix to prevent the sides from being sticky.
- The marshmallows are now ready to be eaten.
- The marshmallows should be stored in an airtight container or jar. Keep them at room temperature. NOT in the fridge or freezer.
Nutrition Facts : ServingSize 1 marshmallow, Calories 65 kcal, Carbohydrate 16 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 18 mg, Fiber 1 g, Sugar 15 g
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 MARSHMALLOW FUDGE
Honest, this is the best chocolate fudge. Very, very creamy and just the right amount of chocolate taste. My stepmom used to make this fudge all the time(especially at Christmas). I also give this out for a gift at Christmas. Everyone loves it and wants the recipe. Enjoy.
Provided by Aunt Dawn
Categories Candy
Time 40m
Yield 2 lbs
Number Of Ingredients 7
Steps:
- Combine sugar, evaporated milk, and butter in medium sauce pan.
- cook to soft ball stage Once it reaches the soft ball stage, take off heat and add chocolate morsels, marshmallow cream, vanilla, and nuts (I leave out the nuts) Stir until it is all combined well and melted.
- Pour into a aluminum foil lined 9x13" dish.
- Let cool When cooled, cut& don't forget to peel off the foil.
Nutrition Facts : Calories 3250.6, Fat 149.8, SaturatedFat 92.4, Cholesterol 268.4, Sodium 846.8, Carbohydrate 500, Fiber 10.1, Sugar 442.5, Protein 14.7
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