Candycanemarshmallows Recipes

CANDY CANE MARSHMALLOWS

Steps:

• Coat an 8-inch square pan with spray, line the bottom with parchment paper.
• Coat parchment with spray and set pan aside.
• Put sugar, corn syrup and 3/4 cup water in small saucepan.
• Cook over medium heat, stirring, until sugar is dissolved.
• Stop stirring, let mix come to a boil.
• Raise heat to medium high.
• Cook until mix registers 260 degrees on a candy thermometer.
• Sprinkle gelatin over 3/4 cup water, let stand 5 minutes.
• Set bowl over pan of simmering water, whisking constantly until dissolved.
• Stir in peppermint extract after removed from heat.
• Beat egg whites until stiff peaks form.
• Whisk gelatin into sugar mix.
• Add egg.
• Mix on high until very thick, about 12-15 minutes.
• Pour into lined pan and swirl with red food coloring.
• Let stand overnight and cut into squares.

CANDY-CANE MARSHMALLOWS

Steps:

• Coat an 8-inch square pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside. Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.
• Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in extract; set aside.
• Beat egg whites in the bowl of an electricmixer fitted with the whisk attachmentuntil stiff (but not dry) peaks form.Whisk gelatin mixture into sugar mixture;with mixer running, gradually addto egg whites. Mix on high speed untilvery thick, 12 to 15 minutes.
• Pour mixture into lined pan. Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares.

CHOCOLATE COVERED MARSHMALLOWS

Steps:

• Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval. Do not overheat or chocolate will scorch.
• Dip the marshmallows in chocolate using a toothpick or fork to hold them. Place on waxed paper or aluminum foil, and freeze. Let marshmallows sit at room temperature for 5 minutes before serving.

CHOCOLATE MARSHMALLOW CANDY SQUARES

Steps:

• Line a 13-in. x 9-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. , Microwave the chocolate chips, butterscotch chips and peanut butter at 70% power for 2 minutes; stir. Microwave in 10- to 20-second intervals until melted; stir until smooth. Cool for 1 minute. Stir in marshmallows and peanuts. , Spread into prepared pan. Refrigerate until firm. Using foil, lift candy out of pan. Discard foil; cut into 1-1/2-in. squares.

BEST CANDIED YAMS WITH MARSHMALLOWS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray 2 pieces of aluminum foil with cooking spray.
• Mash drained yams in a large bowl with a fork. Add ingredients in the following order, mixing well after each addition: brown sugar, cinnamon, cloves, allspice, and heavy cream. Pour mixture into two 8-inch square baking dishes. Sprinkle 1/2 of the marshmallows over each dish and cover with aluminum foil, spray-side down.
• Bake in the preheated oven for 20 minutes. Remove foil and bake for an additional 5 minutes.