JELL-O MARSHMALLOWS
Got bored kids? Get them in the kitchen to help you make these JELL-O Marshmallows! It's a learning experience that turns into a yummy treat.
Provided by My Food and Family
Categories Recipes
Time 13h
Yield 24 servings
Number Of Ingredients 6
Steps:
- Spray 13x9-inch pan with cooking spray; sprinkle with 1/4 cup powdered sugar. Combine raspberry gelatin mix and unflavored gelatine in large mixer bowl. Stir in 1/2 cup water. Let stand 5 min.
- Cook granulated sugar, corn syrup and remaining water in saucepan on medium heat 4 min. or until sugar is dissolved. Increase heat to high; cook, without stirring, until syrup reaches 240ºF when tested with candy thermometer. (This will take about 25 min.)
- Add sugar syrup gradually to gelatin mixture, beating constantly with mixer on low speed. Beat on high speed 15 min. or until mixture is very thick and tripled in volume. Pour into prepared pan; smooth top with spatula. Sprinkle with remaining powdered sugar. Let stand at room temperature overnight.
- Unmold marshmallow onto cutting board. Cut into 24 pieces.
Nutrition Facts : Calories 100, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 25 mg, Carbohydrate 24 g, Fiber 0 g, Sugar 20 g, Protein 1 g
JELL-O MARSHMALLOW FONDANT
Some folks see fondant creations and think they could never replicate them at home. Guess they haven't seen this recipe for JELL-O Marshmallow Fondant!
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 28 servings, 1 oz. each
Number Of Ingredients 6
Steps:
- Microwave dry gelatin mix and water in large microwaveable bowl on HIGH 1 min.; stir. Add marshmallows; stir to evenly coat. Microwave 3 to 4 min. or until marshmallows are puffed; stir until marshmallows are completely melted and mixture is well blended. (Caution: Mixture will be hot.)
- Add 1/4 cup shortening and vanilla; stir until shortening is completely melted and mixture is well blended. Gradually add sugar, mixing well after each addition.
- Spread remaining shortening onto clean work surface. Add marshmallow mixture; knead with hands until shortening is worked into fondant.
Nutrition Facts : Calories 150, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 20 mg, Carbohydrate 31 g, Fiber 0 g, Sugar 28 g, Protein 0 g
MARSHMALLOW FONDANT
This is a very easy (and a little sticky at times) way to make a delicious fondant. It's great on cakes, cookies, or just for your little ones to play with! Leftovers will save in a tightly sealed container for a few weeks.
Provided by Kiele Briscoe
Categories Desserts Frostings and Icings Fondant Recipes
Time 8h30m
Yield 10
Number Of Ingredients 5
Steps:
- Place the butter in a shallow bowl, and set aside.
- Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
- Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
- Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.
Nutrition Facts : Calories 555.1 calories, Carbohydrate 127.3 g, Cholesterol 12.2 mg, Fat 4.7 g, SaturatedFat 2.9 g, Sodium 89.8 mg, Sugar 114.6 g
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