Carrot Marshmallow Balls Recipes
MARSHMALLOW POPCORN BALLS
These are very easy popcorn balls to make. The marshmallows make them similar to crispy rice cereal bars that are so popular. Made with marshmallows, these are sweet, crispy, and chewy. Everyone's favorite combination!
Provided by Kory H.
Categories Desserts Candy Recipes Popcorn Candy Recipes Popcorn Ball Recipes
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Grease a 9x13 inch baking dish. Set aside.
- Add vegetable oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Put popcorn in prepared pan.
- Melt butter In a medium saucepan over low heat. Stir in marshmallows and cook until melted, stirring constantly. Pour marshmallow mixture over popcorn and mix with spoon to coat evenly.
- Let mixture cool slightly. Smear butter on your hands or spray with non-stick cooking spray. Mix popcorn with your hands so that it is evenly coated.
- Form popcorn into 8 balls.
Nutrition Facts : Calories 237.2 calories, Carbohydrate 34.7 g, Cholesterol 22.9 mg, Fat 11 g, Fiber 1.9 g, Protein 2.2 g, SaturatedFat 5.8 g, Sodium 86.7 mg, Sugar 18.2 g
CARROT MARSHMALLOW BALLS
If you have a bit of time, then these are well-worth the time to make, kids just love these. Although this recipe makes nine balls, my advice to you is you better double or even triple the recipe, cause these are so good, you are going to need to! Prep time includes boiling the carrots
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h5m
Yield 9 balls
Number Of Ingredients 13
Steps:
- Set oven to 375 degrees.
- Grease a 13" x 9" pan.
- Have 9 large marshmallows ready.
- In a bowl, combine 1 cup soft breadcrumbs, sugar and cinnamon.
- Cook carrots in water until soft; drain well, and mash.
- Add the butter, brown sugar, nutmeg, salt, grated orange rind, chopped pecans and 1 cup bread crumbs or cornflake crumbs to warmed mashed carrots; mix thoroughly.
- Scoop a heaping tablespoon of the carrot mixture, and press a marshmallow into the center; cover with the carrot mixture to form a ball.
- Roll each ball in crumb mixture, and space balls in a greased baking pan; with a toothpick, make a small hole on the top of the ball for the marshmallow and the air to escape.
- Bake for 20-25 minutes.
- Cool 5 minutes before serving.
GOOF BALLS
A marshmallow treat covered with caramel and crispy rice cereal.
Provided by Lisa
Categories Desserts Candy Recipes
Time 30m
Yield 50
Number Of Ingredients 5
Steps:
- Line a baking sheet with waxed paper. Pour the crispy rice cereal into a large bowl.
- Combine the margarine, sweetened condensed milk, and caramels in the top of a double boiler. Stirring constantly, cook over lightly simmering water until melted and combined, about 5 minutes.
- Use a wooden skewer to dip each marshmallow in the hot caramel mixture. Immediately roll caramel coated marshmallow in the crispy rice cereal. Remove from skewer and place on the waxed paper to harden.
Nutrition Facts : Calories 160.2 calories, Carbohydrate 28.4 g, Cholesterol 3.2 mg, Fat 5.1 g, Fiber 0.1 g, Protein 1.9 g, SaturatedFat 1.3 g, Sodium 155.4 mg, Sugar 17 g
MARSHMALLOW GOOF BALLS
Make and share this Marshmallow Goof Balls recipe from Food.com.
Provided by grandma2969
Categories Candy
Time 30m
Yield 4 dozen
Number Of Ingredients 5
Steps:
- Cut marshamllows in half and freeze --
- Melt caramels, butter and milk in double boiler.
- Dip marshamllows in caramel mixture and roll in rice crisp cereal.
- Refrigerate till set.
Nutrition Facts : Calories 1868.5, Fat 65.8, SaturatedFat 38.2, Cholesterol 165.9, Sodium 1508.5, Carbohydrate 314.8, Fiber 0.7, Sugar 204.9, Protein 22.1
CHEDDAR-CARROT BALLS
These cheese balls are perfect as an after-school snack that's fun for kids-and a guilty pleasure for adults
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 3
Steps:
- In a medium bowl, with a wooden spoon, combine cream cheese, cheddar cheese, and carrot. With moistened hands, gently form 12 balls, each equal to 1 level tablespoon of mixture. Serve or refrigerate, covered with plastic wrap, up to 2 days.
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