NUT TREE MARSHMALLOW SAUCE
Not sure exactly where I got this from, but this recipe has an odd ingredient which makes it a little different than the other marshmallow sauce recipes I've seen. I haven't tried it yet, but I think it would make a lovely ice cream topping this summer.
Provided by Muffin Goddess
Categories Sauces
Time 30m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium heavy-duty saucepan, combine sugar, corn syrup and water. Heat over medium heat, stirring until sugar dissolves. Once sugar is fully dissolved, boil without stirring until mixture reaches firm ball stage (244 to 248ºF on a candy thermometer, 248ºF if weather is humid).
- Beat egg whites in a mixing bowl until stiff. Gradually add hot syrup in a stream, beating at high speed until fluffy and thick. Add salt and vanilla. Gently fold in mayo and orange zest. If sauce is too thick for your liking, fold in either 1-2 tbs. more mayo or 1-2 teaspoons water until desired consistency is reached.
Nutrition Facts : Calories 603.3, Fat 3.6, SaturatedFat 0.5, Cholesterol 2.5, Sodium 208.1, Carbohydrate 152.4, Fiber 0.1, Sugar 74.6, Protein 1.3
MARSHMALLOW-CREAM NUT FUDGE
Make and share this Marshmallow-Cream Nut Fudge recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Candy
Time 15m
Yield 1 8x8 inch pan
Number Of Ingredients 8
Steps:
- In a heavy-bottomed saucepan combine marshmallow cream, sugar, evaporated milk, butter OR margarine and salt; bring to a full boil, stirring constantly, over medium heat.
- Boil for 5 minutes (this must be timed; start timing when mixture is at full boil).
- Remove from heat; add the vanilla chips and 1 tsp vanilla extract; stir rapidly until the vanilla chips are completely melted.
- Add in nuts.
- Pour into an 8" x 8" square baking pan lined with foil (make sure that the foil is overlapping sides of pan for easy removal).
- Chill in refrigerator until firm (about 2 hours).
- remove from fridge, lift out of pan by the ends of foil; remove foil, cut into small squares.
Nutrition Facts : Calories 4957.6, Fat 203.9, SaturatedFat 107.8, Cholesterol 218.4, Sodium 2077.9, Carbohydrate 760.1, Fiber 6.5, Sugar 637, Protein 46
TOASTED-MARSHMALLOW TOPPING
Provided by Dede Wilson
Categories Mixer Egg Dessert Broil Kid-Friendly Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 4 1/2 cups
Number Of Ingredients 6
Steps:
- Stir corn syrup, 1 cup water, and sugar in medium saucepan over medium-high heat until sugar dissolves. Attach candy thermometer to side of pan. Boil syrup without stirring until thermometer registers 238°F, occasionally brushing down sides of pan with wet pastry brush, about 12 minutes.
- Meanwhile, place egg whites, cream of tartar, and vanilla in bowl of heavy-duty mixer fitted with whisk. When thermometer in syrup registers 230°F, beat whites at medium-low speed until peaks form. When thermometer registers 238°F, pour hot syrup down sides of bowl, beating until marshmallow topping is shiny and thick, about 2 minutes.
- Scrape topping into glass pie dish. DO AHEAD Can be made 1 day ahead. Cover with inverted bowl (plastic wrap will stick). Let stand at room temperature. If topping hardens, microwave in 10-second intervals before browning.
- Preheat broiler. Broil marshmallow topping until surface is golden brown, about 1 minute. Serve immediately.
MARSHMALLOW SAUCE
Provided by Ellen Brown
Categories Candy Sauce Dessert Kid-Friendly Back to School Shower Party Candy Thermometer Marshmallow Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 1 1/2 cups
Number Of Ingredients 7
Steps:
- Combine the corn syrup, sugar, vanilla, and 1/4 cup water in a saucepan and stir well. Cook over high heat, swirling the pan by its handle, until the mixture comes to a boil. Cook for 4 to 5 minutes, or until the syrup reaches the soft-ball stage and the temperature registers 240°F on a candy thermometer.
- While the syrup boils, place the egg whites in a grease-free mixing bowl and beat at medium speed with an electric mixer until frothy. Add cream of tartar and salt, increase the speed to high, and beat until stiff peaks form.
- Pour the hot syrup into the meringue very slowly with the mixer set on medium speed, and continue beating several minutes until mixture holds its shape. Beat in the vanilla. Transfer the sauce to a container and refrigerate until cold.
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