MARSHMALLOW SAUCE FOR DESSERTS
Steps:
- Gather the ingredients.
- Heat the marshmallows and cream in the top of a double boiler over boiling water. Fold and stir the mixture with a spatula continually until the marshmallows are almost melted.
- Add the vanilla and continue cooking and stirring until completely melted. The sauce will thicken as it cools.
Nutrition Facts : Calories 51 kcal, Carbohydrate 7 g, Cholesterol 8 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 8 mg, Sugar 5 g, Fat 3 g, ServingSize 1 cup (16 servings), UnsaturatedFat 0 g
ORANGE-MARSHMALLOW POPS
For fun, fruity frozen dessert pops, all you need are marshmallows, ice cream, JELL-O Gelatin and orange juice-and 15 minutes to put it all together.
Provided by My Food and Family
Categories Home
Time 5h
Yield 12 servings
Number Of Ingredients 5
Steps:
- Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Cool slightly. Gradually add orange juice and gelatin to ice cream in large bowl, beating with mixer after each addition until blended.
- Insert wooden pop stick into center of each marshmallow. Place, marshmallow-end down, in each of 12 (5-oz.) paper or plastic cups. Spoon about 1 Tbsp. gelatin mixture into each cup; freeze 30 min. or until slightly firm.
- Pour remaining gelatin mixture into cups; freeze 4 hours or until firm. Remove pops from cups before serving.
Nutrition Facts : Calories 100, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 45 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
HOMEMADE ORANGE MARSHMALLOWS
Provided by Giada De Laurentiis Bio & Top Recipes
Categories dessert
Time 8h27m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Butter the bottom and sides of an 8 by 8-inch straight-sided baking pan. Dust liberally with sifted powdered sugar and set aside.
- Pour 1/2 cup water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin over the water and allow to soften, about 10 minutes.
- In a 3-quart saucepan, combine the sugar, evaporated milk and 1/4 cup water. Stir over low heat until the sugar has dissolved. Bring the mixture to a simmer and cook, without stirring, until a candy thermometer registers 240 degrees F, about 10 to 12 minutes. Pour the syrup over the gelatin mixture. Beat the mixture at low speed until incorporated. Increase the speed to high and beat until thick, fluffy and tripled in volume, about 10 to 12 minutes. Beat in the orange zest and vanilla extract until just combined. Using a spatula, scrape the mixture into the prepared pan and smooth the surface. Sprinkle with orange decorating sugar. Allow the mixture to set, uncovered, in a cool place (not refrigerated) for at least 8 hours or overnight. Remove the marshmallows from the pan and place on a powdered sugar-dusted surface. Using scissors, dusted with powdered sugar, cut the marshmallows into about 1-inch squares. Dip the cut sides into powdered sugar to prevent sticking. Store in an airtight container for up to 2 weeks.
- *Can be found at cake decorating stores .
MARSHMALLOW SAUCE
Now what would we do with marshmallow sauce? Top ice cream, peanut butter sandwiches with it, How about body painting can I say that! Use it as a dip for fruit.
Provided by Rita1652
Categories Sauces
Time 20m
Yield 1 1/4 cups
Number Of Ingredients 3
Steps:
- Place marshmallows in top of double boiler, add cream and heat over simmering water until marshmallows are almost melted.
- Add vanilla and continue folding till smooth.
- Serve hot, as a sauce.
- It thickens as it cools.
ORANGE MARSHMALLOW SAUCE
A delicious accent to any dessert. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Sauces
Time 25m
Yield 1 1/4 cups
Number Of Ingredients 9
Steps:
- Combine sugar and cornstarch; mix well.
- Add orange juice and stir until well mixed; add salt orange rind and egg.
- Add water gradually and cook for about 15 minutes over low heat, stirring constantly until thickened.
- Remove from heat, add butter and marshmallows; beat until marshmallows are dissolved.
- Cool before using.
Nutrition Facts : Calories 623.1, Fat 13.5, SaturatedFat 7.1, Cholesterol 193.6, Sodium 394.2, Carbohydrate 122.3, Fiber 0.5, Sugar 94.9, Protein 6.7
ORANGE SAUCE
Steps:
- Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, until very thick. Reduce to low speed and mix in the cornstarch.
- With the mixer still on low, slowly pour the hot milk into the egg mixture (I use a liquid measuring cup for pouring). Pour the mixture into a clean, small, deep saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until it reaches 180 degrees F on a candy thermometer and thickens to the consistency of heavy cream. The mixture will coat the spoon. Don't cook it above 180 degrees F or the eggs will scramble! Immediately (it will keep cooking in the saucepan), pour the sauce through a fine-mesh sieve into a bowl and stir in the vanilla, Cognac, Grand Marnier and orange zest. Cover and chill.
- Serve with Dark Chocolate Terrine.
- Lightly oil an 8 1/2-by-4 1/2-by-2-inch loaf pan and line it as neatly as possible with plastic wrap, allowing the ends to drape over the sides. (I lay two pieces of plastic wrap crosswise in the pan, overlapping in the center.) Place the pan in the freezer.
- Place a large heatproof bowl over a pan of simmering water. Place the butter in the bowl, then the chocolate and coffee powder and heat until just melted, stirring occasionally with a rubber spatula. As soon as the chocolate and butter are melted, take the bowl off the heat and whisk in, one at a time, and in order, first the confectioners' sugar, then the cocoa powder, egg yolks, Cognac and salt. Set the bowl aside for 15 minutes to cool.
- Place the egg whites and granulated sugar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the whites form firm but not dry peaks. Fold the whites into the cooled chocolate mixture with a rubber spatula.
- Without cleaning the bowl or whisk attachment, pour the cream and vanilla into the bowl and beat on high speed until it forms firm peaks. Fold the cream carefully but thoroughly into the chocolate mixture. Pour into the prepared loaf pan, smooth the top, fold the plastic wrap over the top and chill for 4 hours or overnight.
- To serve, turn the terrine out of the mold and unwrap it. Spoon a puddle of Orange Sauce in the middle of each dessert plate and place a slice of the terrine in the middle. Sprinkle each serving lightly with orange zest and fleur de sel.
CANDIED YAMS AND MARSHMALLOWS
My honey kept asking for candied yams with the OJ and marshmallows. I couldn't find a recipe, so I made one up. I must say it came out mighty fine!
Provided by CRW
Categories Side Dish Vegetables Sweet Potatoes Sweet Potatoes With Marshmallow Recipes
Time 2h15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Roast whole yams in preheated oven until heated through but not quite tender, 35 to 40 minutes. Allow to cool.
- Reduce oven heat to 350 degrees F (175 degrees C).
- Melt butter in a large pot over medium heat. Stir brown sugar, orange juice, and nutmeg with the melted butter to dissolve the sugar completely; bring to a boil, reduce heat to low, and cook until the liquid thickens into a syrup, 10 to 15 minutes.
- Peel cooled yams. Cut yams into bite-size chunks; arrange in a single layer in a 13x9-inch baking dish. Drizzle syrup over the yams.
- Bake in the preheated oven, twice opening the oven to spoon syrup over the yams, until the chunks are fork-tender, about 35 minutes. Arrange marshmallows over the yams and continue baking until the marshmallows are puffy and browned, about 10 minutes more.
Nutrition Facts : Calories 551.3 calories, Carbohydrate 125.2 g, Cholesterol 10.2 mg, Fat 4.4 g, Fiber 7.9 g, Protein 3.3 g, SaturatedFat 2.6 g, Sodium 89.6 mg, Sugar 65.7 g
CRANBERRY SALAD WITH MARSHMALLOWS
I'll bet this recipe is over 75 years old! My husband's Grandma made this every year for the holidays. Now his Aunt does, she even grinds her own cranberries in her mother's old fashion grinder. I think that is too much work but knock your socks off if you have one! Call me lazy, but I use a food processor. You will need to begin the prep process the 2 nights before. This is very sweet, personally, I am not crazy about the marshmallows, but they are pretty.
Provided by Chicagoland Chef du
Categories Gelatin
Time P2DT40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Grind frozen cranberries with orange. Mix with sugar. Cover and store overnight. If using a food processor, leave chunky. If you over process the cranberries in the food processor, and the cranberries are too wet, remove some of the liquid.
- The following day:.
- Mix gelatin with hot water, stir until gelatin is dissolved. Refrigerate and chill until gelatin is moderately set.
- In the mean time, in a large bowl: Snip marshmallows in half. If using large marshmallows snip into several smaller pieces. NOTE: if you do not snip them they will float to the top of the mold and not be incorporated into the mold.
- Add drained pineapple to cranberry - orange mixture; add marshmallows. Toss to combine.
- Prepare celery, apples, pecans. Add to above mixture.
- Once gelatin is moderately jelled, add to all the other ingredients and combine well.
- Pour into your favorite serving bowl.
- Refrigerate, preferably all day or overnight. The relish will be thick like a cranberry relish, it will not set up in the bowl.
- Best if prepared 2 days in advance.
CREAM CHEESE ORANGE SAUCE FOR FRUIT
Make and share this Cream Cheese Orange Sauce for Fruit recipe from Food.com.
Provided by gailanng
Categories Dessert
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In medium bowl, beat together cream cheese and sugar until smooth.
- Add vanilla, zest and orange juice; mix thoroughly.
- Chill.
- Serve with assorted fruit.
Nutrition Facts : Calories 275.2, Fat 19.8, SaturatedFat 12.5, Cholesterol 62.4, Sodium 168.2, Carbohydrate 20.6, Fiber 0.3, Sugar 18.2, Protein 4.4
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 SAUCE
Make and share this Marshmallow Sauce recipe from Food.com.
Provided by evelynathens
Categories Sauces
Time 40m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Place egg white in bowl of standing mixer fitted with whisk attachment, and set aside; measure sugar, and set 3 teaspoons aside.
- Combine remaining sugar and the corn syrup in medium saucepan with 1/4 cup of water, and bring to a boil over medium heat, stirring to combine; cook syrup without stirring until it reaches 240 degrees, using a candy thermometer.
- As sugar cooks, pour 3/8 cup cold water into small saucepan, and sprinkle gelatin on it; let stand 5 minutes; put pan over burner on very low heat, and stir to dissolve; leave pan on warm burner.
- Just before sugar syrup reaches 240 degrees, beat egg white on low speed until foamy; add 1 teaspoon of reserved sugar and the salt; increase the heat to high, and continue beating, sprinkling with remaining 2 teaspoons until medium-stiff peaks have formed; with mixer running, pour syrup into egg white; beat on high speed 2 minutes; add dissolved gelatin; beat until fluffy and cool, about 5 minutes; add vanilla.
- Sauce will hold at room temperature for 4 hours; after refrigeration, sauce may be heated over a double boiler until lukewarm, and beaten in a standing mixer until fluffy.
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