Homemade Microwave Marshmallows Recipes

MICROWAVE MARSHMALLOW TREATS RECIPE BY TASTY

Steps:

• Add 1 tbs butter and 8 large marshmallows and heat in the microwave for 30 seconds.
• Mix 1 cup of rice cereal and place to cool.
• Enjoy!

HOMEMADE MICROWAVE MARSHMALLOWS

Steps:

• Place gelatin & 1/2 cup cool water in bowl of stand mixer, let stand stand while preparing syrup.
• In a large glass measuring cup, microwave remaining 3/4 cup water and sugar for 5 minutes on high.
• Stir syrup until sugar dissolves.
• Microwave on high for 7-8 minutes until mixture reaches 234 degrees F.
• CAREFULLY pour hot syrup mixture into softened gelatin. Mixture will foam up.
• Stir to dissolve.
• Beat at high speed with whisk attachment until mixture is fluffy & increases 4-5 times in volume.
• Add vanilla in last minute or two of mixing.
• While mixture is whipping, prepare 9X13" pan by greasing & dusting with powdered sugar. Mixture is room temp when poured so I can also be poured into greased plastic storage containers.
• Pour whipped mixture quickly into prepared container.
• Let set until firm then cut into desired shapes.
• Dust with powdered sugar & store in airtight container.

MARSHMALLOW FONDANT

Steps:

• Combine the marshmallows and 1 1/2 teaspoons water in a large microwave-safe bowl. Microwave for 30-second intervals, stirring in between each, until melted and smooth, about 1 1/2 minutes.
• Add about three-quarters of the sifted confectioners' sugar into the marshmallow mixture and stir to combine. Once the mixture becomes too stiff to stir, grease your counter and hands with shortening (or wear greased plastic, disposable gloves) and dump the mixture onto the counter. Knead, adding the remaining quarter of confectioners' sugar, a little at a time, until the fondant is very smooth, not sticky and holds its shape into a ball without relaxing. Use right away or grease it lightly with additional shortening, wrap tightly in plastic wrap and store in an airtight plastic bag or container at room temperature for up to several days.

MICROWAVE MARSHMALLOW FUDGE

Steps:

• Line a 9-in. square pan with foil and grease the foil with butter; set aside. In a microwave, melt frosting and chocolate chips; stir until smooth. Stir in walnuts; cool for 10 minutes. Stir in marshmallows. Transfer to prepared pan. Cover and refrigerate until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

S'MORES (MICROWAVE)

Steps:

• On paper towel place 1 cracker square.
• Top with chocolate and marshmallow.
• Micro on high 15 seconds or until marshmallow puffs.
• Remove from oven and cover with other cracker.
• Eat like a sandwich.

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.