Root Beer Float Marshmallows Food

ROOT BEER FLOAT MARSHMALLOWS

Steps:

• 1. Line a baking pan with wax paper and generously dust with cornstarch.
• 2. Put 1/2c water, sugar, and corn syrup in saucepan on medium. Bring to boil, then lower heat and stir to dissolve sugar.
• 3. Then continue to cook on low for 10 minutes.
• 4. While that is cooking, put gelatin in cold water until spongy. Liquefy in microwave for 20 seconds when ready to use.
• 5. In a mixing bowl, beat egg whites until firm.
• 6. Slowly pour corn syrup mix between beaters while blending.
• 7. Then add gelatin. Beat for another minute.
• 8. Add extracts, and beat thoroughly.
• 9. Spread into cooking sheet, one inch thick.
• 10. Sprinkle cornstarch atop mixture. Fold excess wax paper over top and hold in place with ramekin.
• 11. Put in a dry place (not refrigerator) for 3 to 12 hours.
• 12. Cut with favorite small cookie cutter that is dipped in cornstarch.
• 13. Toss cut marshmallows in cornstarch. Shake off cornstarch. Ready to serve.

ROOT BEER FLOATS

Steps:

• Hang a large, well packed scoop of vanilla ice cream on the edge of a fountain glass or other tall drinking glass. Fill the glass 3/4 full with root beer. Set the fountain glass on a salad plate, underlining the glass for overflow. Serve floats with straws and parfait spoons. When you are ready to enjoy the floats, knock the ice cream into the root beer and watch it fizz up as the ice cream floats. Yummy! This is the simplest and my most favorite fountain drink!

GOURMET ROOT BEER FLOAT

Steps:

• Place 1 scoop of ice cream into each of two tall glasses. Pour root beer carefully over the ice cream. Add another scoop and repeat. If possible, repeat again. Top each with whipped cream and cherries.

OLD FASHIONED ROOT BEER FLOAT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour 2 (9-inch) cake pans and line the bottoms with parchment paper or 1 9 x 13.
• In a large mixing bowl, cream the butter; then add the sugar and continue mixing until light and fluffy.
• Meanwhile, sift together the cake flour, baking powder, pudding and salt.
• With the mixer on low speed, gradually add the water and eggs to the butter mixture until blended.
• Mix in the root beer extract and vanilla. Alternately add the flour mixture and milk to form a smooth batter.
• Pour the batter into the prepared pan(s) and bake until just set, about 30 to 40 minutes for round pans, 45-50 for a 9x13. When using round pans allow to cool in pans for 5 minutes, and then invert onto cooling racks to cool completely before frosting.
• Frosting: In a standing mixer fitted with the whisk attachment, combine the confectioners' sugar and butter.
• Mix on low speed until well blended; then increase speed to medium and beat for another 3 minutes.
• Add the cream and vanilla and continue to beat on medium speed for 1 minute more, adding more cream if needed to reach spreading consistency.

ROOT BEER FLOAT FUDGE

Steps:

• Line a 9-in. square baking pan with foil; grease foil with 1 teaspoon butter. In a large heavy saucepan, combine sugar, milk and remaining butter. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 4 minutes., Remove from heat. Stir in baking chips and marshmallow creme until melted. Pour one-third of the mixture into a small bowl; stir in vanilla., To remaining mixture, stir in root beer concentrate; immediately spread into prepared pan. Spread vanilla mixture over top. Refrigerate 1 hour or until firm., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container in the refrigerator.