Root Beer Float Marshmallows Recipes

Steps:

• Place a few scoops of vanilla ice cream into 2 tall float glasses. Pour the root beer and bourbon, if using, over the ice cream and top with a dollop of whipped cream.

Steps:

• 1. Line a baking pan with wax paper and generously dust with cornstarch.
• 2. Put 1/2c water, sugar, and corn syrup in saucepan on medium. Bring to boil, then lower heat and stir to dissolve sugar.
• 3. Then continue to cook on low for 10 minutes.
• 4. While that is cooking, put gelatin in cold water until spongy. Liquefy in microwave for 20 seconds when ready to use.
• 5. In a mixing bowl, beat egg whites until firm.
• 6. Slowly pour corn syrup mix between beaters while blending.
• 7. Then add gelatin. Beat for another minute.
• 8. Add extracts, and beat thoroughly.
• 9. Spread into cooking sheet, one inch thick.
• 10. Sprinkle cornstarch atop mixture. Fold excess wax paper over top and hold in place with ramekin.
• 11. Put in a dry place (not refrigerator) for 3 to 12 hours.
• 12. Cut with favorite small cookie cutter that is dipped in cornstarch.
• 13. Toss cut marshmallows in cornstarch. Shake off cornstarch. Ready to serve.

Steps:

• Prepare my other recipe. https://www.justapinch.com/recipes/dessert/cookies/graham-crackers.html
• And this one, ahead of time. https://www.justapinch.com/recipes/dessert/candy/root-beer-float-marshmallows.html
• Place graham cracker, top side down on cookie sheet.
• Slice marshmallow in half and place on top.
• Arrange chocolate and butterscotch chips, more chocolate than butterscotch.
• Bake in oven at 275 for 2 minutes.
• Place another graham cracker atop, trying to match similar size.
• Enjoy!

Steps:

• Line a 9-in. square baking pan with foil; grease foil with 1 teaspoon butter. In a large heavy saucepan, combine sugar, milk and remaining butter. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 4 minutes., Remove from heat. Stir in baking chips and marshmallow creme until melted. Pour one-third of the mixture into a small bowl; stir in vanilla., To remaining mixture, stir in root beer concentrate; immediately spread into prepared pan. Spread vanilla mixture over top. Refrigerate 1 hour or until firm., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container in the refrigerator.

Steps:

• Hang a large, well packed scoop of vanilla ice cream on the edge of a fountain glass or other tall drinking glass. Fill the glass 3/4 full with root beer. Set the fountain glass on a salad plate, underlining the glass for overflow. Serve floats with straws and parfait spoons. When you are ready to enjoy the floats, knock the ice cream into the root beer and watch it fizz up as the ice cream floats. Yummy! This is the simplest and my most favorite fountain drink!

Steps:

• Place 1 scoop of ice cream into each of two tall glasses. Pour root beer carefully over the ice cream. Add another scoop and repeat. If possible, repeat again. Top each with whipped cream and cherries.