CANDIED YAMS AND MARSHMALLOWS RECIPE | ALLRECIP…
My honey kept asking for candied yams with the OJ and marshmallows. I couldn't find a recipe, so I made one up. I must say it came out mighty fine!
Provided by CRW
Categories Sweet Potatoes With Marshmallows
Total Time 2 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours 30 minutes
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Roast whole yams in preheated oven until heated through but not quite tender, 35 to 40 minutes. Allow to cool.
- Reduce oven heat to 350 degrees F (175 degrees C).
- Melt butter in a large pot over medium heat. Stir brown sugar, orange juice, and nutmeg with the melted butter to dissolve the sugar completely; bring to a boil, reduce heat to low, and cook until the liquid thickens into a syrup, 10 to 15 minutes.
- Peel cooled yams. Cut yams into bite-size chunks; arrange in a single layer in a 13x9-inch baking dish. Drizzle syrup over the yams.
- Bake in the preheated oven, twice opening the oven to spoon syrup over the yams, until the chunks are fork-tender, about 35 minutes. Arrange marshmallows over the yams and continue baking until the marshmallows are puffy and browned, about 10 minutes more.
Nutrition Facts : Calories 551.3 calories, CarbohydrateContent 125.2 g, CholesterolContent 10.2 mg, FatContent 4.4 g, FiberContent 7.9 g, ProteinContent 3.3 g, SaturatedFatContent 2.6 g, SodiumContent 89.6 mg, SugarContent 65.7 g
HOMEMADE HOLIDAY MARSHMALLOWS RECIPE: HOW TO …
This recipe was my grandpa’s favorite. Every year, he would busy himself by making Christmas marshmallows for his family and friends. —Diana Byron, New London, Ohio
Provided by Taste of Home
Categories Desserts
Total Time 55 minutes
Prep Time 35 minutes
Cook Time 20 minutes
Yield about 9-1/2 dozen.
Number Of Ingredients 9
Steps:
- Line a 13x9-in. pan with foil and grease the foil with butter; set aside., In a large metal bowl, sprinkle gelatin over 1/2 cup water; set aside. In a large heavy saucepan, combine the sugar, corn syrup, salt and remaining water. Bring to a boil, stirring occasionally. Cook, without stirring, until a candy thermometer reads 240° (soft-ball stage)., Remove from the heat and gradually add to gelatin. Beat on high speed until mixture is thick and the volume is doubled, about 15 minutes. Beat in vanilla. Spread into prepared pan. Cover and let stand at room temperature for 6 hours or overnight., Using foil, lift marshmallows out of pan. With a knife or pizza cutter coated with cooking spray, cut into 1-in. squares. Dip or drizzle marshmallows with toppings if desired; coat with garnishes as desired. Store in an airtight container in a cool, dry place.
Nutrition Facts : Calories 22 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 5mg sodium, CarbohydrateContent 6g carbohydrate (4g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
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