Tag Archives: marshmallows

Homemade Marshmallow Fluff

Strawberries and Toasted Marshmallow Fluff

When you have a  kid that hates chocolate, you have to get creative with your campfire treats.

Dipping fresh strawberries in homemade marshmallow fluff and toasting them over the fire on a roasting stick sure makes up for not liking the s’mores that everyone else is eating.

In fact, you may have to guard your fruit ‘n fluff from the s’mores eaters who think they are the ones getting the short end of the roasting stick!

Marshmallow Fluff

Marshmallow fluff is easy to make yourself, but does require a candy thermometer. It is so much better than the stuff you buy in a jar! And toasting it makes it even more delicious. You can coat most fruits with the fluff for toasting. Try things like strawberries, fresh pineapple, mangos, bananas, mandarin orange segments, kiwi fruit. Or even chunks of pound cake.

Another benefit: you can swap out the vanilla extract with something more exotic, like lemon, coconut, orange, or almond extract to give your fluff a fun new flavor. Mango chunks dipped in coconut flavored fluff = YUM!

We may have even been known to make this in the winter, toasting our fluff-coated-fruit over sterno cans.

RECIPE:

Strawberries and Toasted Marshmallow Fluff

Homemade Marshmallow Fluff

3/4 cup sugar
3/4 cup (9 oz) light corn syrup
1/3 cup water
Pinch of salt
3 egg whites
1/2 tsp cream of tartar
2 Tbs sugar
1 tsp vanilla extract (or other flavored extract: lemon, orange, almond, coconut)

Mix 3/4 cup sugar, corn syrup, water, and salt in a small saucepan. Bring to a boil over medium heat. Use a spatula to scrape edges of pan as it cooks. Attach a candy thermometer to the side of the pan and continue to cook until mixture registers 240°F on the thermometer. Remove from heat.

While sugar mixture is cooking, place egg whites and cream of tartar in a large mixing bowl (a stand mixer works best). Beat until egg whites are foamy. Slowly add 2 Tbs sugar and continue to beat until soft peaks form.

Turn mixer onto low speed and slowly pour the hot syrup into the mixing bowl. Once all of the syrup has been mixed in, increase mixer speed and beat for 3-5 minutes, or until mixture forms stiff peaks. Add vanilla (or other flavored extract) and beat for an additional minute.

Store marshmallow fluff in the refrigerator.

FOR TOASTED FLUFF-COVERED FRUIT:

Dip fruit (strawberries, fresh pineapple, mangos, bananas, mandarin orange segments, kiwi fruit, etc) in the marshmallow fluff. Place on a roasting stick and cook over an open flame until lightly toasted.

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Twelve Days of Christmas Cookies: Butterscotch Marshmallow Blondies

Marshmallow Blondies

DAY 10 : Butterscotch Marshmallow Blondies

Blondies are a fast way to make a week’s worth of lunchbox treats for the kids. These have mini marshmallows that melt down and help keep the bars soft and gooey. You could also add some chocolate chips for a Smores-like flavor.

RECIPE:

Marshmallow Blondies

Butterscotch Marshmallow Blondies

¼ cup butter, softened
½ cup white chocolate chips
2/3 cup flour
1 small package butterscotch pudding mix
½ cup brown sugar
1 tsp baking powder
¼ tsp salt
1 egg
1 tsp vanilla extract
1 cup mini marshmallows
½ cup white or regular chocolate chips (optional)

Preheat oven to 350°F. Line a square baking dish (8×8”) with nonstick foil.

In a small microwave safe bowl, combine butter and 1/2 cup white chocolate chips. Cook on high for 30 seconds. Stir. Cook for another 30 seconds if not completely melted.

In a large mixing bowl, whisk together the flour, pudding mix, brown sugar, baking powder and salt. Stir in melted butter mixture. Mix in egg and vanilla until smooth. Stir in marshmallows and ½ cup white or regular chocolate chips (if using).

Press batter into prepared pan and bake for 20 minutes, or until center is barely set. Cool completely. Cut into squares to serve.

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Twelve Days of Christmas Cookies: Rocky Road Cookies

Rocky Road Cookies 1

DAY 2: Rocky Road Cookies

A soft chocolate cookie, baked and then topped with mini-marshmallows and toasted almonds; all held together by a chocolate ganache glaze. A rockier road never tasted so delicious!

This recipe comes from Glorious Treats, with a few alterations.

RECIPE:

Rocky Road Cookies 1

Rocky Road Cookies
——–(adapted from Glorious Treats)

Cookie Dough
½ cup (1 stick) unsalted butter
12 oz. semi-sweet chocolate (about 2 cups chips)
1 ½ cups flour
¼ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
½ teaspoon salt
1 ¼ cups brown sugar
3 eggs
2 tsp vanilla extract

1 cup coarsely chopped almonds
2 cups mini marshmallows (about half of a 10 oz bag)

Glaze
1 1/2 cups bittersweet or semisweet chocolate chips
3 Tbs corn syrup
2 Tbs heavy cream

Preheat oven to 325°F. Coarsely chop the almonds, then spread onto a baking sheet and bake for 5-7 minutes. Set aside to cool.

In a medium saucepan over medium-low heat, melt the butter and chocolate, stirring frequently. Set aside to cool slightly.

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt; set aside.

In the bowl of an electric mixer, beat the sugar, eggs and vanilla on low speed until well combined. Add the cooled chocolate mixture and blend until just combined. Add the flour mixture slowly and blend until just combined.
Refrigerate dough for about 1 hour.

Preheat oven to 325°F. Line  baking sheets with parchment paper or silicone mat liner. Roll about 2 Tbs of dough in your hands to create balls. Arrange about 2 inches apart on baking sheets, then flatten slightly with the palm of your hand. Bake cookies about 10 minutes.

Remove baking sheet from oven and immediately top each cookie with 5-6 mini marshmallows. Return the cookies to the oven and bake another 2 minutes. Cool cookies on pan for 2-3 minutes, then transfer cookies to cooling rack.

Prepare cookie glaze by placing chocolate chips in a small bowl. Heat corn syrup and cream in a Pyrex measuring cup in the microwave for 30-40 seconds, until hot. Pour over chocolate chips in bowl and stir until melted.

Place wire cooling rack (with cookies on it) over a sheet of aluminum foil or waxed paper (to catch any excess glaze). Use a spoon to drizzle a small amount of chocolate glaze over the marshmallows, then place a few chopped almonds on top. Then drizzle a second layer of icing over the nuts.

Allow glaze to set before serving. Refrigerate cookies for 15 minutes to set glaze faster.

Makes 3-4 dozen cookies

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Twelve Days of Christmas Cookies: Rocky Road Cookies

Rocky Road Cookies

DAY 10: Rocky Road Cookies

Chocolate cookies packed with chopped almonds, chocolate chips and dried marshmallow bits. Your favorite ice cream flavor in cookie form. Perfect with a tall glass of super cold milk.

These are the marshmallow bits that are used to make these cookies. They are very small dried marshmallow bits. They are perfect for cookies because when they are cooked, they don’t melt like regular marshmallows. Don’t substitute real marshmallows in your cookie dough: they will melt all over your cookie sheets. These bits do tend to dissolve some if over-mixed, so add them last to your dough and only mix until barely combined. I like to reserve a few and press them into the tops of each cookie dough ball just before baking.

 RECIPE:

Rocky Road Cookies

Rocky Road Cookies
——-(from TwoPeasAndTheirPod)

2 ½ cups flour
¾ cup Dutch processed cocoa
1 tsp baking soda
¼ tsp salt
1 cup unsalted butter, softened
1 cup sugar
1 cup brown sugar
2  eggs
2 tsp vanilla extract
1 cup mini chocolate chips
1 cup coarsely chopped almonds
1 ½ cups (1 jar) Mallow Bits, divided

Preheat oven to 350°F.

Whisk together flour, cocoa, baking soda and salt. Set aside.

With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Mix in vanilla extract until blended.

Slowly add flour mixture to sugar mixture and mix until dough is smooth. Mix in chocolate chips and chopped almonds. Gently mix in 1 cup Mallow Bits. Drop cookie dough by rounded tablespoons onto an ungreased baking sheet. Press a few mallow bits into the top of each cookie.

Bake at 350°F for 10-11 minutes, or until the cookies are set around the edges, but still soft in the center. Don’t over bake. Remove from oven and let sit on baking sheet for 2 minutes. Move to a cooling rack and cool completely.

Makes about 4 dozen cookies

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Twelve Days of Christmas Cookies: Homemade Peppermint Swirl Marshmallows

Peppermint Marshmallows 1

DAY 7: Peppermint Swirl Marshmallows

Now that you have Hot Cocoa Mix, it is time to step up your Marshmallow game (I shouldn’t write in the middle of BYU basketball games; sports analogies are not really my thing). But in all seriousness, save the bag of Jet Puff for making Rice Krispies treats, and make yourself (and friends) homemade flavored marshmallows this year.

These marshmallows are peppermint flavored with a fun swirl.

Marshmallows are a fairly easy candy to make. Much more forgiving than caramels, no tempering like chocolate. In fact, it is the mixer that does most of the work for you. But the powdered sugar coating does tend to make a bit of a mess. You will also need a stand mixer (or a lot of arm strength with your hand mixer) and a candy thermometer.

Once the marshmallows have set overnight, you can easily cut them into squares, or use cookie cutters to make fun shapes.

Hot Cocoa Mix 1

RECIPE:

Peppermint Marshmallows 1

Peppermint Swirl Marshmallows
———-(adapted from America’s Test Kitchen)

⅔ cup powdered sugar
⅓ cup cornstarch
1 ½ cups cold water, divided
3 packets unflavored gelatin (about 2 ½ Tbs)
¼ tsp salt
⅔ cup light corn syrup
2 cups granulated sugar
2 tsp vanilla extract
scant ½ tsp peppermint extract
2-3 drops red food coloring

Line a 9×13” pan with nonstick foil (or spray regular foil lightly with cooking spray). Set aside

In a small bowl, whisk together the powdered sugar and cornstarch; set aside.

Pour 3/4 cup of the cold water into the bowl of a stand mixer. Sprinkle the gelatin over the water. Let stand until the gelatin becomes very firm, about 15 minutes. Sprinkle with salt.

In a small saucepan, mix the remaining 3/4 cup water and the corn syrup. Pour the sugar into the center of the saucepan. Bring to a boil over medium-high heat, gently swirling the pan, until the sugar has dissolved completely and the mixture reaches 240°F, about 10-15 minutes.

Carefully pour the hot syrup into the center of the mixer bowl with the softened gelatin, avoiding the sides of the bowl as much as possible. Using the whisk attachment, turn mixer onto low speed. Gradually increase the speed to high and whip until the mixture is very thick and stiff, about 7 – 10 minutes, scraping down the bowl as needed. Add the vanilla and peppermint extract and mix until well blended. Turn off mixer and place 2 –3 drops of red food coloring on top of the whipped mixture (space drops evenly throughout the bowl). Pulse 2 or 3 times until gently swirled. Do not overmix, or you will just have pink marshmallows.

Working quickly, scrape the mixture into the oiled pan using an oiled spatula. Smooth the top into an even layer. Sift 2 Tbs of the powdered sugar mixture over the pan. Cover and let sit overnight at room temperature.

The next day, turn the marshmallow slab out onto a cutting board and peel off the foil. Sift 2 tablespoons of the powdered sugar mixture over the slab of marshmallows. Using a sharp knife that has been rubbed with oil, cut into 1-inch  square marshmallows. Or use cookie cutters to make fun shapes. (If you are using cookie cutters and don’t want them to be 1” tall, then spread soft marshmallow mixture into a foil lined half-sheet baking pan before letting them set overnight.)

Place the remaining powdered sugar mixture in a large Ziploc bag. Working with 3 or 4 marshmallows at a time, toss the marshmallows in the bag with the powdered sugar mixture, then toss in a fine-mesh strainer to remove any excess powder.

Marshmallows can be stored in an airtight container or bag for up to 2 weeks.

Makes about 90 square marshmallows

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Easter Resurrection Rolls

Resurrection Rolls 1

It is hard to believe this is Easter weekend when the weather has been doing this all week:

Spring Snow 3-25-13 (2)

So we are spending our Easter break skiing instead of mulching and gardening, which is certainly making the kids happy!

When not on the slopes, we have been enjoying some of our favorite Easter food traditions, including dying eggs (and eating egg salad) and making these sweet rolls which remind us of the symbols of the resurrection.

These hollow rolls, symbolic of the empty tomb on Easter morning, are a good way to teach young kids about the resurrection. Made from packaged crescent rolls, marshmallows and cinnamon sugar, they are also easy for kids to make themselves.

Symbolism:
White marshmallow = body of Jesus (perfect)
Melted butter = oils used to anoint Jesus’ body
Cinnamon = spices used to anoint Jesus’ body
Crescent roll (well sealed) = sealed tomb
Hollow roll (after baking) = empty tomb after Christ’s resurrection

To make rolls:

Dip a large marshmallow in melted butter, then roll in cinnamon & sugar mixture.

Resurrection Rolls  5

Place dipped marshmallow in the center of a crescent roll.

Resurrection Rolls  6

Pinch the dough around the marshmallow, completely covering marshmallow. Pinch seams to seal well. Be sure to seal the seams completely, or the marshmallow will melt all over the baking sheet.

Resurrection Rolls  4

Place on prepared baking sheet. Brush tops of rolls with some of the leftover butter and sprinkle with additional cinnamon/sugar mixture. Bake at 375°F for 12-14 minutes.

Resurrection Rolls 2

I admit that it feels just a little bit sacrilegious to have the kids talk about dipping Jesus in butter, but it is certainly an object lesson that they remember all year. And a delicious way to remember the reason we celebrate Easter- the gift that was the atonement and resurrection of the Savior, as evidenced by the empty tomb.

Resurrection Rolls 1

May each of you enjoy the joy and blessing that the Savior has given as you celebrate Easter with family and friends. Click below for a great video on the last week of Christ’s life and His resurrection and appearance to Mary that first Easter morning:

He Is Risen

RECIPE:

Resurrection Rolls 1

Resurrection Rolls

1 can refrigerated crescent rolls
8 large marshmallows
¼ cup butter, melted
¼ cup sugar
1 Tbs cinnamon

Line a baking sheet with a silicone liner, parchment paper, or non-stick foil.

Combine sugar and cinnamon in a small bowl and set aside.

Unroll and separate crescent rolls. Dip a marshmallow in the melted butter, then roll in cinnamon/sugar mixture. Place the covered marshmallow on a raw crescent roll. Pinch the dough around the marshmallow, completely covering marshmallow. Pinch seams to seal well. Be sure to seal the seams completely, or the marshmallow will melt all over the baking sheet.

Place on prepared baking sheet. Brush tops of rolls with some of the leftover butter and sprinkle with additional cinnamon/sugar mixture.

Bake at 375°F for 12-14 minutes. Let cool for 2-3 minutes before removing rolls from baking sheet. Serve warm.

NOTE: Some of the melted marshmallow may leak during baking, but the roll should still form a hollow tomb. Pinch seams tightly to reduce oozing.

Makes 8

Symbolism:
White marshmallow = body of Jesus (perfect)
Melted butter = oils used to anoint Jesus’ body
Cinnamon = spices used to anoint Jesus’ body
Crescent roll (well sealed) = sealed tomb
Hollow roll (after baking) = empty tomb after Christ’s resurrection

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