Recipes using marshmallows?

Question

anyone have any good recipes using marshmallows just not rice kripsies? munchie type food

Answer 1

http://www.recipeland.com/recipes/marshmallow/

Here ya go! All sounds yummy..

Answer 2

I make the marshmallow fluff the same as I do when I make my marshmallow fondant, except I don t add icing sugar to the fluff. To start with, I generously grease a microwave-safe mixing bowl with shortening, plus I apply a generous amount of the shortening to my mixing spoon. Otherwise, the melted marshmallow mixture sticks to the bowl and spoon. I put a 16 oz. bag of miniature marshmallows in the mixing bowl. I then add 3-4 tablespoons of water and 2 teaspoons of pure vanilla extract (artificial vanilla flavouring is okay too). Then I put it in the microwave on high to melt the marshmallow mixture for about 30 seconds. Continue this procedure until all the marshmallows have melted. Remove from the microwave and whip vigorously by hand with the shortening greased mixing spoon until it is the consistency of marshmallow fluff or creme. I m satisfied with the consistency doing it by hand with a spoon, so I don t use an electric mixer with whipping or paddle attachment. If you would rather use the mixer, then just make sure you generously grease the whipping or paddle attachments with shortening, or it will be sticky mess. Then I leave it on the counter covered tightly with plastic wrap. I don t refrigerate it. If you don t use it with a few minutes of making it, just pop it in the microwave for about 10 seconds to make it slightly warm and beat with a greased mixing spoon again. This is a modification of the original source of this recipe (not sure where I found it online), but recipe was for marshmallow fondant anyway, not fluff.

Answer 3

This so yummy!

Gooey Caramel Popcorn
1 cup brown sugar, packed
1/2 cup water
1/2 cup light corn syrup
2 tablespoons unsalted butter
Pinch cream of tartar
1/2 (10-ounce) package marshmallows, about 4 cups
10 cups hot, salted popcorn, uncooked kernels removed

In a saucepan, combine the brown sugar, water, corn syrup, butter, and cream of tartar (this bit of acid keeps the sugar from crystallizing.) Bring to a simmer over medium heat, stirring frequently with a wooden spoon to dissolve the sugar. When the sugar syrup reaches a boil, stop stirring and swirl the pan around over the heat so it doesn't burn. As the syrup reaches the caramel stage, the bubbles on top will become smaller, thicker, and closer together. Simmer for 10 to 12 minutes, until the caramel coats the back of the spoon. (If so inclined, stick a candy thermometer in the pot and cook until the syrup reaches the soft-crack stage, about 270 degrees F. When you drop a bit of this syrup into cold water, it will solidify into threads that, when removed, are hard yet bendable.) Remove the caramel from the heat and stir in the marshmallows. Fold the marshmallows into the hot caramel so they all melt into a gooey caramel sauce.
The caramel will coat better if the popcorn is hot, so make it while boiling the sugar or pop it first then keep it warm. Put the popcorn in a big bowl and pour the caramel marshmallow mixture over the popcorn. Gently fold with a wooden spoon to coat each kernel. Grab handfuls of the popcorn and squeeze it together to form popcorn balls; make them about the size of a tennis ball. Put the popcorn balls on a sheet pan lined with waxed paper to cool completely.

Answer 4

1 pkg vanilla pudding
1 can pineapple chunks
1 container cool whip
1/2 to3/4 cup chopped walnuts
1/2 or so bag mini marshmallows


Mix pudding (the kind that comes in the box) with the cool whip together. Than mix everything else in. There you go
Or you can use pistachio pudding. That is good also.

Answer 5

Marshmallow Fudge Bars
INGREDIENTS
2 cups white sugar
1/4 cup unsweetened cocoa powder
1 cup butter, melted
4 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts

1 (16 ounce) package miniature marshmallows

1/2 cup brown sugar
1/4 cup water
1 (1 ounce) square unsweetened baking chocolate
1 tablespoon butter
1 teaspoon vanilla extract
1 1/2 cups confectioners' sugar
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a large bowl, stir together the white sugar and cocoa. Mix in the melted butter until well blended. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Combine the flour, baking soda and salt; stir into the chocolate mixture. Fold in walnuts. Spread evenly into the prepared pan.
Bake for 30 minutes in the preheated oven, until the cake starts to pull away from the sides of the pan. Remove from the oven and cover with an even layer of miniature marshmallows. Return to the oven for about 2 to 3 minutes longer. Remove from the oven and allow to cool in the pan.
In a small saucepan over medium heat, combine brown sugar, water and unsweetened chocolate. Bring to a boil and boil for 3 minutes. Stir in 1 tablespoon butter and 1 teaspoon vanilla until well blended. Mix in the confectioners' sugar until smooth. Spread over the marshmallow layer. Allow frosting to set before cutting into bars

Answer 6

Below is a list of recipes from Kraft foods.

I make smores during the winter, I use graham cracker, then choc candy bar, marshmallow, a piece of wrapple (for carmel apples) - maybe coconut then the other graham cracker and put them on a cookie sheet, place in oven and watch while it melts.

Answer 7

24 HOUR SALAD

16 oz. fruit cocktail, or your choice of mixed fruit; grapes, pears, pineapple, peaches, etc. (2 to 4 cans)
One med. jar maraschino cherries, diced
1/2 pt. whipping cream (2 to 4 cartons)
Miniature marshmellows

Drain fruit well. Whip cream in a separate bowl. Fold fruit, cherries and then marshmellows into the whipped cream. Garnish with drained whole cherries and chill 24 hours. Serve on lettuce or alone as desired.


CANDY

1 or 2 lb. almond bark
3 c. Fruit Loops
2 c. pecans
2 c. of small white or colored marshmellows

Melt the almond bark. Pour over the Fruit Loops and pecans. Add the marshmellows last.


PEANUT BARS

4 tbsp. butter
3 c. mini marshmellows
1/2 c. brown sugar
Pinch of salt
1 tsp. vanilla
3 1/2 c. chopped unsalted peanuts

Melt butter over low heat. Add marshmellows, brown sugar, and salt. Cook, stirring constantly until syrupy. Remove from heat and add vanilla. Stir in peanuts. Stir until well coated. Spread in greased 8 by 8 pan. Cut while warm.


MARSHMALLOW PIE

CRUST:

1 c. graham cracker crumbs
1/3 c. butter

FILLING:

32 lg. marshmallows
1/2 c. milk
1/2 pt. whipping cream
2 sq. unsweetened chocolate, chipped
1 tsp. vanilla

Mix graham cracker crumbs and butter until crumbly. Press into a 9 inch pie pan for crust. Save a few crumbs for on top.
Filling: Melt marshmellows with milk in top of double boiler. Set aside to cool When cool, whip cream. Add cream, chipped chocolate and vanilla to the cooled marshmellows. Put in the crust; sprinkle reserved crumbs on top. Refrigerate for a few hours before serving.

Answer 8

Make your own Trail Mix with the marshmallows, some M&Ms, some raisins or Craisins, pretzels, nuts, Chex cereal or anything else you enjoy.

Answer 9

Two gram crackers and a piece of Hershey's chocolate, with a roasted marshmallow in the middle. It always works for me. :)

Answer 10

my mom always made a fruit salad with 'em.

Mix together:
1 can fruit cocktail (drained)
tub of cool whip
cup (or so) of marshmallows
cut-up banana, apple or other favorite fruit

It's easy, cool and tastes so yummy! Enjoy!!!!!