Marshmallow Balls Food

MARSHMALLOW POPCORN BALLS

Steps:

• Grease a 9x13 inch baking dish. Set aside.
• Add vegetable oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Put popcorn in prepared pan.
• Melt butter In a medium saucepan over low heat. Stir in marshmallows and cook until melted, stirring constantly. Pour marshmallow mixture over popcorn and mix with spoon to coat evenly.
• Let mixture cool slightly. Smear butter on your hands or spray with non-stick cooking spray. Mix popcorn with your hands so that it is evenly coated.
• Form popcorn into 8 balls.

CRISPY MARSHMALLOW BALLS

Steps:

• Line trays with waxed paper. Pour rice cereal into a shallow dish or bowl.
• In a double boiler, combine condensed milk, margarine and caramels. Cook, stirring, over simmering water, until melted and smooth.
• Using tongs or two forks, dip marshmallows one at a time into caramel mixture, then roll in rice cereal. Place on waxed paper until set.

MARSHMALLOW BALLS

Steps:

• Heat the condensed milk, butter and brown sugar in a saucepan, stirring until the butter is melted and the sugar is dissolved. Remove from the heat and stir in the vanilla essence.
• In a large bowl, combine the crushed biscuits and cocoa. Make a well. Pour the liquid mixture into the dry ingredients and mix together until combined.
• Take a tablespoonful of the biscuit mixture and roll into a ball (wet your hands if necessary). Flatten the ball in the palm of your hand until it is about 5cm round. Place a marshmallow in the centre and gather up the edges to cover the marshmallow, pinching to secure it. Roll into a ball and then toss in the coconut.
• Continue with the remaining mixture.
• Refrigerate the marshmallow balls (or keep them in the freezer).

MARSHMALLOW POPCORN BALLS

Steps:

• In a saucepan, melt butter.
• Add marshmallows and stir until melted.
• Mix in gelatin powder.
• Pour mixture over popcorn.
• Mix well with buttered hands.
• Form into balls.
• Wrap in plastic wrap.

MARSHMALLOW FLUFF BALLS

Steps:

• Combine first three ingredients until even and form into 1/2" to 1" balls.
• Melt chocolate chips in double boiler.
• When completely melted, dunk balls into chocolate, and place on wax paper.
• Allow to cool completely til chocolate is solid.
• Enjoy!

CARROT MARSHMALLOW BALLS

Steps:

• Set oven to 375 degrees.
• Grease a 13" x 9" pan.
• Have 9 large marshmallows ready.
• In a bowl, combine 1 cup soft breadcrumbs, sugar and cinnamon.
• Cook carrots in water until soft; drain well, and mash.
• Add the butter, brown sugar, nutmeg, salt, grated orange rind, chopped pecans and 1 cup bread crumbs or cornflake crumbs to warmed mashed carrots; mix thoroughly.
• Scoop a heaping tablespoon of the carrot mixture, and press a marshmallow into the center; cover with the carrot mixture to form a ball.
• Roll each ball in crumb mixture, and space balls in a greased baking pan; with a toothpick, make a small hole on the top of the ball for the marshmallow and the air to escape.
• Bake for 20-25 minutes.
• Cool 5 minutes before serving.

MALLOW POPCORN BALLS

Steps:

• Melt butter in large saucepan on low heat. Add marshmallows and vanilla; cook until marshmallows are completely melted and mixture is well blended, stirring constantly.
• Place popcorn in large bowl. Add marshmallow mixture; toss until popcorn is evenly coated with marshmallow mixture.
• Shape into 10 (3-inch) balls with lightly greased hands. Place on sheets of waxed paper; let stand until firm.

CHRISTMAS RICE KRISPIES MARSHMALLOW BALLS

Steps:

• In a double boiler, melt caramels, butter, and milk. Keep water in the bottom of pot to a minimum boil.
• Dip one marshmallow into melted mix using a fork (or something sharp).
• Remove, and roll in Christmas colored Rice Krispies.
• Place on tray covered with wax paper.
• Repeat until bag of marshmallows is finished.
• Freeze marshmallow balls if desired.
• Enjoy.

MARSHMALLOW TOFFEE BALLS

Steps:

• Over low heat, melt the toffee bars, condensed milk and margarine.
• Dip the marshmallows into the toffee mixture.
• Roll in the rice krispies.
• These can be kept covered at room temp for a couple of day, freezes well.
• For smaller balls, cut the marshmallows in half before dipping.