MICROWAVE MARSHMALLOW TREATS RECIPE BY TASTY
Here's what you need: butter, marshmallows, crispy rice cereal
Provided by Milloni Merchant
Categories Desserts
Time 30m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Add 1 tbs butter and 8 large marshmallows and heat in the microwave for 30 seconds.
- Mix 1 cup of rice cereal and place to cool.
- Enjoy!
Nutrition Facts : Calories 571 calories, Carbohydrate 109 grams, Fat 11 grams, Fiber 0 grams, Protein 5 grams, Sugar 29 grams
HOMEMADE MICROWAVE MARSHMALLOWS
Homemade marshmallows in the microwave with just 4 ingredients. So good & easy you'll never buy them in a bag again. You do need a good stand mixer and candy thermometer for this recipe. You can use any flavorings/extracts in place of vanilla to make flavored marshmallows, or substitute other liquids like coffee & cocoa for the water to soften the gelatin.
Provided by karenkevin16_124463
Categories Candy
Time 2h12m
Yield 1 1/2 pounds
Number Of Ingredients 5
Steps:
- Place gelatin & 1/2 cup cool water in bowl of stand mixer, let stand stand while preparing syrup.
- In a large glass measuring cup, microwave remaining 3/4 cup water and sugar for 5 minutes on high.
- Stir syrup until sugar dissolves.
- Microwave on high for 7-8 minutes until mixture reaches 234 degrees F.
- CAREFULLY pour hot syrup mixture into softened gelatin. Mixture will foam up.
- Stir to dissolve.
- Beat at high speed with whisk attachment until mixture is fluffy & increases 4-5 times in volume.
- Add vanilla in last minute or two of mixing.
- While mixture is whipping, prepare 9X13" pan by greasing & dusting with powdered sugar. Mixture is room temp when poured so I can also be poured into greased plastic storage containers.
- Pour whipped mixture quickly into prepared container.
- Let set until firm then cut into desired shapes.
- Dust with powdered sugar & store in airtight container.
Nutrition Facts : Calories 1079.4, Sodium 27.4, Carbohydrate 267.3, Sugar 266.8, Protein 8
MARSHMALLOW FONDANT
Homemade fondant is achievable - all you need are marshmallows, water and confectioners' sugar (and a microwave).
Provided by Food Network Kitchen
Time 10m
Yield 1 ball
Number Of Ingredients 3
Steps:
- Combine the marshmallows and 1 1/2 teaspoons water in a large microwave-safe bowl. Microwave for 30-second intervals, stirring in between each, until melted and smooth, about 1 1/2 minutes.
- Add about three-quarters of the sifted confectioners' sugar into the marshmallow mixture and stir to combine. Once the mixture becomes too stiff to stir, grease your counter and hands with shortening (or wear greased plastic, disposable gloves) and dump the mixture onto the counter. Knead, adding the remaining quarter of confectioners' sugar, a little at a time, until the fondant is very smooth, not sticky and holds its shape into a ball without relaxing. Use right away or grease it lightly with additional shortening, wrap tightly in plastic wrap and store in an airtight plastic bag or container at room temperature for up to several days.
MICROWAVE MARSHMALLOW FUDGE
A batch of this smooth fudge can be made in minutes, so it's perfect for a bake sale when time is short. But it's so easy, you can fix it anytime you're craving a sweet treat. Use different flavors of frosting and chips for variety.-Sue Ross, Casa Grande, Arizona
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 2 pounds.
Number Of Ingredients 5
Steps:
- Line a 9-in. square pan with foil and grease the foil with butter; set aside. In a microwave, melt frosting and chocolate chips; stir until smooth. Stir in walnuts; cool for 10 minutes. Stir in marshmallows. Transfer to prepared pan. Cover and refrigerate until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 51 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 17mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.
HOMEMADE MARSHMALLOWS
These marshmallows are so delicious and so easy. The recipe came from the Joy of Baking.com You can log on for an easy tutorial. Also, you can substitute orange flavoring in place of the vanilla... so yummy!!
Provided by Carols Kitchen
Categories Dessert
Time 40m
Yield 2 dozen
Number Of Ingredients 7
Steps:
- Lightly butter, or spray with a non stick vegetable spray, the bottom of a 13x9x2-inch (33x23x5-cm) baking pan. Line the bottom of the pan with parchment paper and sift three tablespoons of confectioners' sugar onto the bottom of the pan (this will release the set marshmallow from the paper).
- Place 1/2 cup cold water into the bowl of your electric mixer that is fitted with a whisk attachment. Sprinkle the gelatin over the water and let stand until gelatin softens, about 15 minutes. Meanwhile, in a heavy two quart saucepan, place the sugar, corn syrup, salt, and remaining 1/2 cup cold water. Stir over medium heat until sugar dissolves and the mixture comes to a boil. Cover the saucepan with a lid and let boil for about two minutes to allow any sugar crystals to dissolve from the sides of the saucepan. Remove the lid and attach a candy thermometer to the side of the pan. Increase heat to high and boil, without stirring, until the syrup reaches 240 degrees F, about 10 minutes. Remove from heat.
- With mixer running at low speed, slowly pour the hot syrup into the gelatin mixture in a thin stream down the side of the bowl. Gradually increase the speed to high and beat until mixture has tripled in volume and is very thick and stiff, about 10 minutes (looks like thick marshmallow cream). Add vanilla extract and beat to combine, about 30 seconds longer.
- Scrape marshmallow mixture into the prepared pan and spread with a damp offset spatula or rubber spatula. The mixture is very sticky so just smooth it out as best as you can. Dust the top of the marshmallow with another 3 tablespoons of confectioners' sugar and let stand, uncovered, at room temperature until set, about 12 hours.
- Remove the marshmallow from the pan by first running a small sharp knife around the edge of the marshmallow to loosen it from the pan. Invert the pan onto a large cutting board that has been dusted with confectioners' sugar. You might have to use your fingers to help loosen the marshmallow from the pan. Peel off the parchment paper (the marshmallow will be sticky) and dust the top of the marshmallow with confectioners' sugar. Cut the marshmallow into squares using a pizza roller or sharp knife. Dip the cut sides of the marshmallows in additional confectioners' sugar. Shake off excess sugar and store the marshmallows in an airtight container, at room temperature, for up to two weeks.
- Makes about 24 - 2 1/2 inch marshmallows.
Nutrition Facts : Calories 2237.4, Fat 0.3, Sodium 427.7, Carbohydrate 570.9, Sugar 480.5, Protein 9
MICROWAVE POPCORN MARSHMALLOW BALLS
A twist on the old rice krispie treats...with POPCORN!! Easy and delicious. I like to wrap in colored plastic wrap to match the season or occasion!
Provided by Charmie777
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Put the popped popcorn in a large bowl or pan; set aside.
- In large microwave-safe bowl, microwave butter on high until butter is melted, about 30-45 seconds.
- Add marshmallows.
- Microwave on high until marshmallows look puffy, about 1 to 1-1/2 minutes.
- Stir to completely melt marshmallows. Add food coloring if using.
- Now pour melted marshmallows over the popcorn and mix carefully until the popcorn is coated.
- Butter your hands to protect them from the heat and shape into balls.
- Wrap each ball in plastic wrap until ready to eat!
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