Coffee Pecan Marshmallows Recipes

Steps:

• Line an 8" square pan with no-stick foil (allowing edges to hang over) and grease with butter. Set aside. In a large metal bowl, sprinkle gelatin over 1/2 cup cold water; set aside. In large heavy saucepan combine sugar, corn syrup, coffee granules and remaining 3/4 cup cold water. Bring to a boil, stirring occasionally. Cook without stirring to 250^ (hard ball stage). Remove from heat. Gradually add mixture to gelatin mixture. Beat with whisk attachment on electric mixer on high speed until thick and volume has doubled (about 10 minutes). Be careful, however, with the hot sugar mixture so that you don't get burned in case of splashing! Spread into prepared pan. Cover and cool at room temperature for 6 hours or overnight. Sprinkle cutting board with finely ground pecans. Lift marshmallows from pan and cut with a pizza cutter sprayed with non-stick spray. Roll marshmallows in ground pecans. Store in an air-tight container. Yield: Approximately 1 1/2 lbs.

Steps:

• 1. In a small saucepan over medium heat, add chips, milk and butter. Stir and cook slowly until smooth.
• 2. In a mixing bowl, add confectioners' sugar and once chocolate is melted, pour into confectioners' sugar - add vanilla and salt and mix until smooth.
• 3. Fold in nuts and marshmallows and pour into an 8 x 8 inch greased dish. Leave cool for a couple hours to set up. Cut and enjoy!

Steps:

• Coat an 8-inch square pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside. Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.
• Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in extract; set aside.
• Beat egg whites in the bowl of an electricmixer fitted with the whisk attachmentuntil stiff (but not dry) peaks form.Whisk gelatin mixture into sugar mixture;with mixer running, gradually addto egg whites. Mix on high speed untilvery thick, 12 to 15 minutes.
• Pour mixture into lined pan. Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares.

Steps:

• Bring a large pot of lightly salted water to a boil. Add yams and cook, stirring occasionally, until tender, 12 to 15 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Drain and transfer to a bowl with butter, 4 tablespoons brown sugar, cream, and 1/2 teaspoon cinnamon. Mash until all ingredients are incorporated and butter is melted. Transfer to a casserole dish and sprinkle with remaining brown sugar and cinnamon. Arrange pecans and marshmallows over the top.
• Bake in the preheated oven for 20 minutes.

Steps:

• Preheat oven to 400°. Spread pecans in a shallow pan. Bake for 5 minutes or until nuts are lightly toasted set aside.In a medium saucepan over low heat, melt marshmallows in coffee. Chill until slightly thickened. Whisk mixture if not smooth. Stir in nuts and vanilla. Fold in whipped cream. Spread in crust. Chill at least 1 hour before serving.

Steps:

• In a heavy saucepan, bring water to a boil; stir in coffee until dissolved. Reduce heat; add marshmallows and butter. Cook and stir over low heat until marshmallows are melted and mixture is smooth., Set saucepan in ice and whisk mixture constantly until cooled. Fold in whipped cream; spoon into pastry shell. Sprinkle with nuts. Refrigerate for at least 3 hours before serving. Garnish with whipped cream and chocolate curls if desired.