CHERRY SUPREME DESSERT
Marshmallows and a tart cherry topping lend flavor and eye appeal to this popular dessert. Better yet, it's easy enough for kids to make! -Sherri Keim, Grand Junction, Colorado
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 9 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the cereal, walnuts, brown sugar and butter. Press into a greased 8-in. square dish. Fold marshmallows into whipped cream; spread over cereal mixture. Top with pie filling. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 302 calories, Fat 15g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 72mg sodium, Carbohydrate 43g carbohydrate (32g sugars, Fiber 1g fiber), Protein 2g protein.
HOMEMADE MARSHMALLOWS
Skip the store and make sweet treats at home with Alton Brown's Homemade Marshmallows recipe from Good Eats on Food Network.
Provided by Alton Brown
Categories dessert
Time 4h45m
Yield approximately 9 dozen marshmallows or 1 1/2 pounds miniature
Number Of Ingredients 9
Steps:
- Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
- In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
- Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
- Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
- When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
- Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
- Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.
- Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.
- Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.
PERFECT HOMEMADE MARSHMALLOWS
Marshmallows were originally made from the root of the marshmallow plant; today, corn syrup and sugar are the main ingredients. Homemade marshmallows can be cut into any shape you like, and used to top any type of treat, or on their own, for dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 40
Number Of Ingredients 6
Steps:
- Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let stand 30 minutes.
- Combine granulated sugar, corn syrup, salt, and 1/2 cup water in a small heavy saucepan; place over low heat, and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.
- Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244 degrees (firm-ball stage). Immediately remove pan from heat.
- With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate.
- Generously dust an 8-by-12-inch glass baking pan with confectioners' sugar. Pour marshmallow mixture into pan. Dust top with confectioners' sugar; wet your hands, and pat it to smooth. Dust with confectioners' sugar; let stand overnight, uncovered, to dry out. Turn out onto a board; cut marshmallows with a dry hot knife into 1 1/2-inch squares, and dust with more confectioners' sugar.
MARSHMALLOW SUPREME
A very easy dessert. I got this recipe from the back of a packet of marshmallows. Cooking time is setting time.
Provided by Jen T
Categories Dessert
Time 3h5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Whip cream.
- Cut marshmallows into quarters.
- Strain fruit.
- Fold marshmallows and fruit into the cream in a nice serving dish.
- Refrigerate for several hours.
- Grate chocolate on top before serving.
Nutrition Facts : Calories 574.1, Fat 31.5, SaturatedFat 19.5, Cholesterol 84.9, Sodium 67.7, Carbohydrate 78.5, Fiber 4.2, Sugar 58.6, Protein 5.3
HOMEMADE MARSHMALLOWS
Provided by Ina Garten
Categories dessert
Time 8h30m
Yield 20 to 40 marshmallows
Number Of Ingredients 6
Steps:
- Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
- Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.
- With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
- With a sieve, generously dust an 8 by 12-inch nonmetal baking dish with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners' sugar. Allow to stand uncovered overnight until it dries out.
- Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners' sugar.
BROWNIE MALLOW BARS
From Lees Summit, Missouri, Stacy Butler notes, "These yummy bars are a hit wherever I take them." A brownie mix streamlines assembly of the chewy bars, which are topped with mini marshmallows and a decadent layer of chocolate, peanut butter and crisp cereal.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2-1/2 dozen.
Number Of Ingredients 6
Steps:
- Prepare brownie batter according to package directions for fudge-like brownies. Pour into greased 13-in. x 9-in. baking pan. , Bake at 350° for 28-30 minutes. Top with marshmallows; bake 3 minutes longer (marshmallows will not be completely melted). Cool on a wire rack., In a microwave-safe bowl, melt the chocolate chips, peanut butter and butter; stir until smooth. Stir in cereal; spread over brownies. Refrigerate for 1-2 hours or until firm before cutting.
Nutrition Facts : Calories 259 calories, Fat 14g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 138mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.
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