MARSHMALLOW EASTER EGGS RECIPE: HOW TO MAKE IT
I've been making these wonderful marshmallow Easter eggs for years. These candies are a big hit with marshmallow lovers. —Betty Claycomb, Alverton, Pennsylvania
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 45 minutes
Cook Time 15 minutes
Yield About 3 dozen.
Number Of Ingredients 10
Steps:
- Spread 7 cups flour in each of three 13x9-in. pans and 4 cups flour in a 9-in. square pan. Carefully wash the egg in a mild bleach solution (1 teaspoon chlorine bleach to 1 qt. warm water); dry. Press washed egg halfway into the flour to form an impression. Repeat 35 times, 2-in. apart; set aside., In a small bowl, sprinkle the gelatin over cold water; set aside. In a large saucepan, combine the sugar, 1/2 cup corn syrup and hot water. Bring to a boil over medium heat, stirring constantly, until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in remaining corn syrup., Pour into a large bowl. Add reserved gelatin, 1 tablespoon at a time, beating on high speed until candy is thick and has cooled to lukewarm, about 10 minutes. Beat in vanilla., Spoon lukewarm gelatin mixture into egg depressions; dust with flour. Let stand for 3-4 hours or until set., Brush excess flour off marshmallow eggs. Dip each egg in chocolate candy coating. Place flat side down on waxed paper. Let stand until set. Drizzle each colored candy coating over eggs.
Nutrition Facts : Calories 147 calories, FatContent 4g fat (4g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 7mg sodium, CarbohydrateContent 28g carbohydrate (28g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
MARSHMALLOW FUDGE RECIPE: HOW TO MAKE IT - TASTE OF HOME
You'll find it nearly impossible to resist this rich chocolate delight. It's chock-full of marshmallows and graham crackers—and no one will believe that the tantalizing treat is low in fat. —Holly Mann, Temple, New Hampshire
Provided by Taste of Home
Categories Desserts
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- Line an 8-in. square pan with foil and coat with cooking spray; set aside. In a small heavy saucepan over low heat, melt chocolate chips with milk; stir until smooth. Remove from the heat; cool for 2 minutes. Stir in vanilla. Fold in marshmallows and graham crackers. , Pour into prepared pan. Refrigerate for 1 hour or until firm., Using foil, lift fudge out of pan. Discard foil; cut into 48 pieces.
Nutrition Facts : Calories 42 calories, FatContent 1g fat (1g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 10mg sodium, CarbohydrateContent 7g carbohydrate (6g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
More about "marshmallow in cookies recipes"
MARSHMALLOW EASTER EGGS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Category Desserts
Calories 147 calories per serving
- Spread 7 cups flour in each of three 13x9-in. pans and 4 cups flour in a 9-in. square pan. Carefully wash the egg in a mild bleach solution (1 teaspoon chlorine bleach to 1 qt. warm water); dry. Press washed egg halfway into the flour to form an impression. Repeat 35 times, 2-in. apart; set aside., In a small bowl, sprinkle the gelatin over cold water; set aside. In a large saucepan, combine the sugar, 1/2 cup corn syrup and hot water. Bring to a boil over medium heat, stirring constantly, until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in remaining corn syrup., Pour into a large bowl. Add reserved gelatin, 1 tablespoon at a time, beating on high speed until candy is thick and has cooled to lukewarm, about 10 minutes. Beat in vanilla., Spoon lukewarm gelatin mixture into egg depressions; dust with flour. Let stand for 3-4 hours or until set., Brush excess flour off marshmallow eggs. Dip each egg in chocolate candy coating. Place flat side down on waxed paper. Let stand until set. Drizzle each colored candy coating over eggs.
MARSHMALLOW BUTTERCREAM FROSTING RECIPE - BETTYCROCKER…
From bettycrocker.com
Reviews 4
Total Time 10 minutes
Calories 270 per serving
- Fills and frosts 1 (8-inch) two-layer cake.
MAGIC MARSHMALLOW CRESCENT PUFFS RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4.5
Total Time 35 minutes
Calories 200 per serving
- In small bowl, mix powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle glaze over warm rolls. Sprinkle with nuts. Serve warm.
CHOCOLATE MILKSHAKE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 6 minutes
Category Dessert
Calories 671 calories per serving
- Top with a layer of the marshmallows and a spoonful of whipped cream. Decorate with a drizzle of the warmed chocolate spread and a few toasted hazelnuts. Serve immediately with a straw.
MARSHMALLOW EASTER EGGS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Category Desserts
Calories 147 calories per serving
- Spread 7 cups flour in each of three 13x9-in. pans and 4 cups flour in a 9-in. square pan. Carefully wash the egg in a mild bleach solution (1 teaspoon chlorine bleach to 1 qt. warm water); dry. Press washed egg halfway into the flour to form an impression. Repeat 35 times, 2-in. apart; set aside., In a small bowl, sprinkle the gelatin over cold water; set aside. In a large saucepan, combine the sugar, 1/2 cup corn syrup and hot water. Bring to a boil over medium heat, stirring constantly, until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in remaining corn syrup., Pour into a large bowl. Add reserved gelatin, 1 tablespoon at a time, beating on high speed until candy is thick and has cooled to lukewarm, about 10 minutes. Beat in vanilla., Spoon lukewarm gelatin mixture into egg depressions; dust with flour. Let stand for 3-4 hours or until set., Brush excess flour off marshmallow eggs. Dip each egg in chocolate candy coating. Place flat side down on waxed paper. Let stand until set. Drizzle each colored candy coating over eggs.
MARSHMALLOW BUTTERCREAM FROSTING RECIPE - BETTYCROCKER…
From bettycrocker.com
Reviews 4
Total Time 10 minutes
Calories 270 per serving
- Fills and frosts 1 (8-inch) two-layer cake.
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