PINK AND BLUE MARSHMALLOWS RECIPES

Steps:

• DO NOT use "whipped" frosting in a can, be sure to use regular frosting. Line 8 inch square pan with foil extending foil over edges lightly butter foil, melt chips in large saucepan over very low heat stirring until smooth; remove from heat and stir in frosting. Pour into 8 inch foiled lined pan and refrigerate for 1 hour. This step #1 is also the basic directions for each of the following fudge recipes below...
• ROCKY ROAD FUDGE: 1- 12 ounce semi sweet chocolate chips, 1 can pillsbury chocolate supreme frosting, 1-1/2 cups mini marshmallows, and 3/4 chopped nuts. Use same directions as described in step #1 Be sure to add marshmallows and nuts after chocolate has been removed from the heat for a little while, so as not to melt the marshmallows.
• FUNFETTI FUDGE: 1- 12 ounce bag white/vanilla chips, 1 can pillsbury pink vanilla cream supreme frosting, 1-1/2 cups mini marshmallows. Go to step #1 and follow directions. Do not add marshmallows while fudge mixture is still extremely hot. (I am not sure about the pink vanilla frosting..I believe you need to add food coloring to achieve the pink color for the vanilla frosting in the tub...)
• TOFFEE BUTTERSCOTCH FUDGE: 1- 12 ounce pkg. butterscotch chips, 1 can pillsbury caramel pecan creamy supreme frosting, 1/2 cup chopped peanuts, 1/2 cup almond brickle chips. Go to step #1 and follow directions.
• PEPPERMINT SWIRL FUDGE: 1- 12 ounce pkg. white/vanilla chips, 1 can pillsbury vanilla creamy supreme frosting, 1/2 tsp. peppermint extract, 4 drops red food coloring, 2 Tablespoons peppermint candy pieces, crushed. Prepare pan as above, melt chips then remove from stove top stir in frosting, peppermint extract and then spread into 8 inch pan..sprinkle crushed candy pieces on top and now take a knife and make swirls with the knife to make it a marble look...and refrigerate for 1 hour before serving.

Steps:

• Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
• In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
• Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
• Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
• When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
• Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
• Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.
• Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.
• Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.