SWIRLED PEPPERMINT MARSHMALLOWS
The fluffy, airy texture of handmade marshmallows will remind you of glistening snowflakes. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 1-1/2 pounds.
Number Of Ingredients 10
Steps:
- Line a 13x9-in. pan with foil and grease the foil with butter; set aside., In a large metal bowl, sprinkle gelatin over 1/2 cup water; set aside. In a large heavy saucepan, combine the sugar, corn syrup, salt and remaining water. Bring to a boil, stirring occasionally. Cook, without stirring, until a candy thermometer reads 240° (soft-ball stage)., Remove from the heat and gradually add to gelatin. Beat on high speed until mixture is thick and the volume is doubled, about 15 minutes. Beat in extract. Spread into prepared pan. Quickly drop food coloring over candy; cut through candy with a knife to swirl. Cover and let stand at room temperature for 6 hours or overnight., Combine confectioners' sugar and peppermint candies. Using foil, lift marshmallows out of pan. With a knife or pizza cutter coated with cooking spray, cut into 1-in. squares; toss in confectioners' sugar mixture. Store in an airtight container in a cool, dry place.
Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.
SWEET POTATO & MARSHMALLOW SWIRL CHEESECAKE
I make a sweet potato souffle that I've always thought tastes like a dessert. I finally decided to use that idea for an actual dessert, and the result was a smooth, rich cheesecake.
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 16 servings.
Number Of Ingredients 21
Steps:
- Preheat oven to 350°. Place sweet potatoes on a greased baking sheet, cut side down. Bake until tender, 25-30 minutes. Cool slightly. Remove peel; place potatoes in a food processor. Cover and process until smooth. (There should be about 2 cups.), Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix cookie crumbs, macadamia nuts and butter. Press onto bottom of prepared pan. Bake 15 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheese and sugars until smooth. Beat in sour cream, whipping cream, butter, vanilla, pie spice and sweet potato puree. Add eggs; beat on low speed just until blended., In a small bowl, beat marshmallow creme, cream cheese, egg, flour and vanilla until smooth. Pour half the sweet potato mixture over crust. Pour half the marshmallow mixture over sweet potato mixture; swirl gently with a knife. Repeat., Place springform pan in a large baking pan; add 1-in. hot water to larger pan. Bake until center is just set and top appears dull, 1-1/4 hours. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides of pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
Nutrition Facts : Calories 505 calories, Fat 32g fat (16g saturated fat), Cholesterol 113mg cholesterol, Sodium 300mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 3g fiber), Protein 7g protein.
SWEET SWIRL MARSHMALLOWS
Want your recipe to be the bake sale's best seller? Try our Sweet Swirl Marshmallows. They're flavored with peppermint and swirled red and green to give them a decidedly holiday feel.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h
Yield 77
Number Of Ingredients 10
Steps:
- Generously grease bottom and sides of 11x7-inch (2-quart) glass baking dish with butter; sprinkle with 2 tablespoons of the powdered sugar. Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with paddle or whisk attachment. Sprinkle gelatin over water; set aside.
- In 2-quart heavy saucepan, heat granulated sugar, corn syrup, salt and 1/2 cup water over low heat, stirring constantly, until sugar is dissolved. Increase heat to medium-low and heat syrup to boiling. Boil without stirring until syrup reaches 240°F on candy thermometer, about 15 to 20 minutes; remove from heat.
- With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto paddle or whisk, as it may splash). Gradually increase speed to medium-high; beat until mixture is white and has almost tripled in volume, about 8 to 10 minutes. Add peppermint extract and beat to blend, about 30 seconds longer. Randomly drop four drops of red or green food color into marshmallow mixture in bowl; fold 3 to 4 times to swirl color.
- Pour into baking dish. Smooth top with damp rubber spatula. Drop red or green food color randomly on top of marshmallow mixture. Using toothpick, pull food color through marshmallow mixture to create swirl pattern over top. Let stand uncovered at least 4 hours.
- Sprinkle cutting board with about 1 tablespoon of the powdered sugar. Place remaining powdered sugar in small bowl. To remove marshmallow mixture, loosen sides from dish, and gently lift in one piece onto cutting board. Spray sharp knife with cooking spray. Cut marshmallows into 1-inch squares (11 rows by 7 rows). Dust bottom and sides of each marshmallow by dipping into bowl of powdered sugar. Store in airtight container at room temperature up to 3 weeks.
Nutrition Facts : Calories 35, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Piece, Sodium 10 mg, Sugar 6 g, TransFat 0 g
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CARAMEL SWIRL MARSHMALLOWS | RECIPE RECIPE | LAND O’LAKES
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Servings 48Calories 80 per serving
- Combine 3/4 cup sugar and butter in heavy-bottomed 2-quart saucepan; cook over medium-high heat, stirring constantly, 10-12 minutes or until mixture is light golden brown. Remove from heat; slowly stir in warm cream. Return to stovetop; cook over medium-low heat, stirring occasionally, 45-50 minutes or until candy thermometer reaches 230°F. Remove from heat; stir in 1 teaspoon vanilla.
- Meanwhile, line 13x9-inch baking pan with aluminum foil, extending foil over edges; spray with no-stick cooking spray. Generously coat bottom and sides with powdered sugar; set aside.
- Pour 1/2 cup cold water into bowl of stand mixer with whisk attachment. Sprinkle gelatin over; add 1 teaspoon vanilla and salt. (Do not stir.) Set aside.
- Cook 2 cups sugar, corn syrup and remaining 1/2 cup cold water in 2-quart saucepan over medium-high heat, stirring occasionally, until sugar is dissolved. Bring to a boil; boil 10-15 minutes or until candy thermometer reaches 240°F. Do not stir while boiling.
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