MARSHMALLOW EASTER RECIPES

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MARSHMALLOW FROSTING RECIPE | MARTHA STEWART



Marshmallow Frosting Recipe | Martha Stewart image

This frosting recipe from Jennifer Shea of Trophy Cupcakes is used for delicious Chocolate Graham Cracker Cupcakes with Toasted Marshmallow.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Yield Makes enough for 2 dozen cupcakes

Number Of Ingredients 4

8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract

Steps:

  • Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
  • Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.

MARSHMALLOW FUDGE RECIPE | MARTHA STEWART



Marshmallow Fudge Recipe | Martha Stewart image

Mini marshmallows are melted into this dark chocolate fudge, giving it the smoothest, creamiest texture.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Yield Makes 36 squares

Number Of Ingredients 7

2 tablespoons unsalted butter, plus more, room temperature, for brushing
1 1/4 cups sugar
1 can (5 ounces) evaporated milk
1/4 teaspoon kosher salt
1 1/4 cups mini marshmallows
9 ounces bittersweet chocolate, chopped (1 3/4 cups)
1 teaspoon pure vanilla extract

Steps:

  • Lightly brush an 8-inch baking pan with butter, then line with parchment, leaving 2-inch overhang on two sides. Lightly butter parchment.
  • In a medium saucepan, combine remaining 2 tablespoons butter, sugar, evaporated milk, and salt. Bring to a boil over medium-high heat, stirring constantly, then cook for 3 minutes more, until pale golden and thickened slightly. Remove from heat and stir in marshmallows until mostly melted, then add chocolate and vanilla. Stir until chocolate and marshmallows have melted completely and mixture is smooth. Pour into prepared pan; smooth top with a spatula.
  • Refrigerate until firm, at least 2 hours. Remove parchment with fudge from pan and cut into 36 squares. Fudge can be stored refrigerated, covered with plastic, up to 1 week.

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