Marshmallow Delight Recipe 15 Food

HOMEMADE MARSHMALLOWS

Steps:

• Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
• In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
• Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
• Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
• When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
• Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
• Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.
• Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.
• Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.

MARSHMALLOW DELIGHTS

Steps:

• Separate rolls into eight triangles. Combine sugar and cinnamon. Dip each marshmallow into butter, roll in cinnamon-sugar and place on a triangle. Pinch dough around marshmallow, sealing all edges. Dip tops of dough into remaining butter and cinnamon-sugar. Place with sugar side up in greased muffin cups. Bake at 375° for 13 to 15 minutes. Serve warm.

FRUIT & MARSHMALLOW DELIGHT

Steps:

• Drain oranges & pineapple very well and set aside.
• In medium sized bowl add marshmallows, sour cream, coconut, pecans, and fruit. Mix well.
• Refrigerate several hours before serving.

MARSHMALLOW FRUIT SALAD

Steps:

• In a large serving bowl, combine the fruit, pecans and sour cream. Fold in whipped topping and marshmallows. Cover and refrigerate until serving.

MARSHMALLOW DELIGHT

Steps:

• FOR CRUST:.
• In 9x13 inch pam, mix crumbs and margarine. Press to cover bottom of pan.
• FOR FILLING:.
• In large saucepan, heat milk and marshmallows. Bring to a boil, stirring constantly. Set aside to cool.
• When cooled, add remaining ingredients. Stir well.
• Pour into crust. Drizzle caramel topping on top.
• Chill until set.

HOMEMADE MARSHMALLOWS

Steps:

• Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
• Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.
• With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
• With a sieve, generously dust an 8 by 12-inch nonmetal baking dish with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners' sugar. Allow to stand uncovered overnight until it dries out.
• Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners' sugar.

COOL FRUIT DELIGHT

Steps:

• Combine graham cracker crumbs, sugar and melted butter until crumbly.
• Press into the bottom of a 9 inch springform pan.
• Combine marshmallows, fruit cocktail and sour cream and pour over graham cracker crust.
• Chill until set.

PINEAPPLE MARSHMALLOW DESSERT

Steps:

• In a heavy saucepan over low heat, melt marshmallows and milk. Remove from heat and cool, stirring occasionally.
• Stir in lemon extract, pineapple and whipped cream. Mix well.
• Combine graham crumbs and butter. Press 1 1/2 cups into a 13 x 9" pan.
• Spread the pineapple mixture on top. Sprinkle with remaining crumb mixture.
• Refrigerate 2 - 3 hours before serving.

MARSHMALLOW DELIGHT RECIPE - (1/5)

Steps:

• 1. Combine the drained pineapple and the marshmallows in a mixing bowl and refrigerate for several hours. Just before serving whip the cream and fold it in.

MARSHMALLOW PINEAPPLE DESSERT

Steps:

• In a large serving bowl empty bag of marshmallows.
• Open pineapple and pour over marshmallows, and stir well.
• Let soak, stirring every couple of hours, to let pineapple juice soak into marshmallows.
• About an hour before serving, add cool whip, stir well, and place back in refrigerator for flavors to blend.