Toasted Marshmallow Topping Recipes

Steps:

• Make the cake: Preheat oven to 350 degrees Fahrenheit. Line cupcake tins with cupcake liners.
• Whisk cocoa powder, flour, sugar, baking soda, baking powder, and salt in a large bowl. Stir in eggs, warm water, milk, sour cream, butter, and vanilla, mixing until smooth.
• Fill each muffin cup half way (about 2 ounces each). Bake until a tester inserted into the center comes out clean, 15 to 18 minutes.
• Let cake cool slightly and change the oven to broil.
• Make the topping: Place one marshmallow vertically in the center of each cupcake. Put the cupcakes back into the oven (careful not to knock any marshmallows off) and watch them closely, as the marshmallows will roast in a matter of seconds.
• When the marshmallows appear golden brown on top and puffed slightly, take the cupcakes out of the oven and carefully press the marshmallows down, using your hand or a spoon, to cover the whole top of the cupcake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a large bowl; stir in warm water, eggs, milk, butter, sour cream, and vanilla extract until batter is smooth. Fill each muffin cup halfway with batter.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 18 minutes. Cool cupcakes for about 5 minutes.
• Turn on the oven's broiler.
• Place 1 marshmallow vertically in the center of each cupcake.
• Place cupcakes back into oven and broil, watching the whole time, until marshmallows are golden brown and slightly puffed, 10 to 30 seconds. Press the marshmallows into the cupcakes to cover the whole top using the back of a spoon.

Steps:

• Thread 24 marshmallows onto skewers and toast over an open flame until golden and charred in spots. (Alternatively, place the marshmallows on a baking sheet and broil, turning with a spoon, until toasted all over.)
• Put the toasted marshmallows, cream, milk, vanilla and salt in a saucepan and cook, stirring constantly, over medium heat until the marshmallows melt. (Some charred bits may remain.) Let cool 20 minutes.
• Preheat the oven to 325 degrees F. Whisk the eggs and egg yolks in a bowl. Slowly whisk in 1 cup of the cooled marshmallow mixture, then whisk in the remaining mixture, being careful to not beat in too much air. Pour through a fine-mesh sieve into a large liquid measuring cup.
• Arrange six 4-ounce ramekins in a roasting pan. Divide the custard among the ramekins. Transfer the roasting pan to the oven and add enough hot water to reach halfway up the sides of the ramekins. Bake until the custards are set but wobbly in the center, 30 to 35 minutes. Remove from the oven and let sit in the water bath until cool enough to handle. Remove the custards from the water bath and let cool to room temperature, then cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
• Preheat the broiler. Transfer the custards to the freezer to chill, 15 to 30 minutes. Meanwhile, pulse the remaining marshmallows and 3 tablespoons hot water in a food processor until creamy, about 1 minute. Top each custard with 1 to 2 tablespoons of the marshmallow topping and gently spread to the edges with damp fingertips. Broil until the tops are bubbly and dark brown. Transfer the creme brulees to the refrigerator to chill, about 1 hour. Serve cold.

Steps:

• In a large mixer bowl, sprinkle gelatin over cold water and let stand until softened, 5 minutes.
• In a small, heavy saucepan, combine sugar and 1/4 cup water. Stir over medium-high heat until sugar dissolves; remove spoon. Brush insides of pan with a wet pastry brush to remove any sugar crystals and place a candy thermometer into mixture. Boil (DO NOT STIR) until syrup register 235 (soft-ball stage), about 10 minutes. Pour into gelatin.
• With the whisk attachment, beat mixture on high until soft peaks form, about 7 minutes. Add vanilla and use immediately.

Steps:

• BRING the cream to a boil in a small saucepan over medium-high heat.
• REDUCE the heat and stir in the marshmallow cream until smooth.
• REMOVE from the heat and stir in the vanilla and bottled smoke. Serve warm or at room temperature.

Steps:

• Preheat oven to 350˚F (180˚C).
• Place graham crackers in plastic bag and crush them into a fine crumb using a rolling pin. Alternatively, a food processor can be used to crush the crackers.
• Pour the graham cracker crumbs into a medium bowl with the melted butter and brown sugar. Mix until the crumbs take on the character of a coarse, wet sand.
• Pour the crumbs into a 9-inch (23 cm) pie dish. Press the crumb firmly into the dish, making sure to coat the bottom and sides of the dish evenly. Once the crust has been formed, place the pie dish into the refrigerator to firm up.
• Separate 6 eggs. Working with the yolks (reserve the whites for later), add the zest of 1 lime and whisk, either by hand or with an electric mixer, for 2 minutes. Add the can of condensed milk and continue to whisk until mixture is smooth and has a pale yellow color.
• Add in the ice cream and key lime juice. Continue to whisk for an additional 3-5 minutes. The filling should be smooth and airy when finished.
• Pour the filling mixture into the refrigerated graham cracker crust and bake at 350˚F (180˚C) for 18-20 minutes, or until the edges of the crust begin to brown and the filling no longer jiggles when disturbed.
• While the pie is baking, combine the reserved egg whites with corn syrup and about ¼ cup (50 grams) of the sugar and begin to whisk vigorously to form the meringue. Continue to add the sugar in small increments until all of it is incorporated. Continue to whisk until mixture thickens and stiff peaks form, about 7-10 minutes.
• Top the baked pie with the meringue. Using a rubber spatula, spread the meringue evenly over the top of the pie, making sure to cover all the visible areas of filling. Once covered, use the tip of the spatula to shape the meringue forming small peaks a valleys in the topping.
• Bake at 350˚ (180˚C) for an additional 7-10 minutes to toast the meringue topping. Allow to cool completely for at least 1 hour before cutting.
• Enjoy!