Savoury Marshmallow Food

THE BEST HOMEMADE MARSHMALLOW RECIPE

Steps:

• Cover an 8x8" baking pan with plastic wrap. Brush the plastic wrap with vegetable oil.
• Pour the vanilla and the ice cold water into your mixing bowl. Sprinkle the envelopes of Knox Unflavored Gelatin onto the water in the bowl. Gently whisk with a fork until there are no longer any large clumps of gelatin. Allow the gelatin to continue to bloom while you make the simple syrup.
• In a medium sauce pan, add sugar, light corn syrup and water. Bring to a boil while stirring. Stop stirring once the sugar is dissolved. Bring the sugar mixture to a hard boil. Boil until the syrup reaches 240°F.
• Turn the whisk on low and slowly pour the sugar syrup into the mixing bowl with the gelatin. Add a pinch of salt.
• Turn the whisk on high and allow the marshmallow mixture whip and thicken for 10-12 minutes.
• Pour the marshmallow mixture into the prepared pan. Lightly oil a piece of plastic wrap and then cover the top of the marshmallows.
• Allow the marshmallows to completely cool and firm up at room temperature overnight.
• To create the Marshmallow Dust, mix the powdered sugar and cornstarch in a bowl. Mix until thoroughly combined.
• Spread out a piece of parchment paper and cover it with a small amount of the Marshmallow Dust. Turn out the marshmallow block from the pan.
• Lightly oil a sharp knife and use it to cut the marshmallows into individual marshmallows.
• Toss the marshmallows into a bowl with the Marshmallow Dust and cover on all sides.
• Store Marshmallows in an air-tight container.

26 EASY MARSHMALLOW RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a marshmallow treat in 30 minutes or less!

SWEET AND SAVORY SWEET POTATO CASSEROLE RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• Add the chopped sweet potatoes and 1 tablespoon of salt to a large pot of cold water. Bring to a boil and cook for 15 minutes, or until very tender. Drain and let cool slightly.
• Transfer the sweet potatoes to a large bowl. Add the butter, remaining tablespoon of salt, the milk, and eggs. Mix with an electric hand mixer until the potatoes are mashed and everything is well incorporated.
• Transfer half of the sweet potatoes to another large bowl.
• Make the sweet base: To a bowl, add the brown sugar, cinnamon, nutmeg, and vanilla. Mix well to combine.
• Make the savory base: To the other bowl, add the green onions, garlic, and pepper. Mix well to combine.
• Spread the sweet base in one side of a 9x13-inch (23x33-cm) baking dish. Press the uncooked sweet potato slices against the exposed side of the sweet base as a divider, then spread the savory base in the other side of the pan.
• Make the sweet topping: In a small bowl, combine the butter, brown sugar, flour, and pecans, and mix until crumbly. Sprinkle over the sweet base.
• Make the savory topping: In another small bowl, combine bread crumbs, salt, pepper, bacon bits, and oil, and stir to combine. Sprinkle the crumbs over the savory base.
• Bake the sweet potato casserole for 20-25 minutes, or until golden brown.
• Remove the casserole from oven and top the sweet side with the halved marshmallows, cut-side down.
• Return to the oven and broil on high for 1-2 minutes, or until the marshmallows are golden brown and toasted.
• Remove the casserole from the oven and sprinkle the savory side with green onions.
• Serve warm.
• Enjoy!