Marshmallow Pink Cloud Recipes

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PINK PEPPERMINT MARSHMALLOW CLOUDS



Pink Peppermint Marshmallow Clouds image

These homemade marshmallows are perfectly pink and peppermint-y! The light and fluffy base is topped with a layer of crushed candy canes making for a perfect combination of soft and crunchy.

Provided by Food Network Kitchen

Categories     dessert

Time 8h55m

Yield 12 marshmallows

Number Of Ingredients 9

1/2 cup confectioners' sugar, plus more for dusting the storage container
Three 1/4-ounce packets unflavored powdered gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/8 teaspoon fine salt
1/4 teaspoon peppermint extract
3 to 4 drops neon pink gel food coloring
Nonstick cooking spray
1/2 cup finely crushed peppermint hard candies or mini candy canes

Steps:

  • Line a 9-by-13-inch baking dish with parchment paper letting the paper overhang on two sides. Dust the paper and pan liberally with the confectioners' sugar.
  • Put 1/2 cup cool water in the bowl of a stand mixer fitted with a whisk attachment and sprinkle the gelatin over the water.
  • Combine the granulated sugar, corn syrup, salt and 1/2 cup water in a medium saucepan. Place over medium-high heat and cook, swirling the pan occasionally, until the sugar mixture reaches 240 degrees F on a candy thermometer, 12 to 15 minutes.
  • With the mixer on medium-low speed, very slowly pour the hot sugar syrup into the gelatin mixture. Continue to beat until foamy, about 1 minute, then increase the speed to high and beat until the mixture forms stiff peaks and the bottom of the bowl is just slightly warm to the touch, 10 to 15 minutes.
  • Add the peppermint extract and the pink food coloring and mix again to combine. Spread the marshmallow mixture into the prepared pan and smooth the top with an offset spatula sprayed with cooking spray. Sprinkle the top with the crushed candy. Let sit, uncovered, overnight.
  • Lift the marshmallow out of the pan using the overhanging parchment as handles and place on a cutting board. Use a sharp, heavy knife sprayed with cooking spray to trim the edges. Cut the marshmallow into 12 pieces, spraying the knife between cuts as needed.
  • To store the marshmallows, dust the bottom of an airtight container with confectioners' sugar. Remove the marshmallows from the parchment, place in the container and keep at room temperature for up to a week.

MERINGUE CLOUDS



Meringue Clouds image

Provided by Food Network Kitchen

Categories     dessert

Time 6h15m

Yield 6 clouds

Number Of Ingredients 5

4 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/4 teaspoon salt
2 1/4 cups confectioners' sugar
Coarse sugar, for sprinkling

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Line 2 baking sheets with parchment paper.
  • Beat the egg whites, cream of tartar and salt in a large clean dry bowl with a mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the confectioners' sugar, about 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 more minutes.
  • Scoop 6 large mounds of meringue (3/4 cup each) onto the baking sheets, leaving space between each. Using the back of a spoon, pull up the meringue to form swoops and spikes on each mound. Sprinkle with coarse sugar. Bake at 250 degrees F until dry and crisp, 4 to 5 hours. Let cool completely on the baking sheets. Store in an airtight container in a dry place for up to 1 week.

PINK CLOUD



Pink Cloud image

"My grandmother made this colorful fluff for Christmas dessert, but it's delicious anytime of the year," says Joanna Powell of Etobicoke, Ontario. "Replace the crunchy pecans with cubes of sponge cake for a fun change of pace."

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4 servings.

Number Of Ingredients 5

1 package (3 ounces) strawberry gelatin
1 cup boiling water
1 cup vanilla ice cream
3/4 cup chopped fresh strawberries
1/4 cup chopped pecans

Steps:

  • In a bowl, dissolve gelatin in boiling water. Cool until syrup. add ice cream; beat until blended. Refrigerate until partially set. Fold in strawberries and pecans. Spoon into individual serving dishes. Refrigerate until firm.

Nutrition Facts : Calories 204 calories, Fat 9g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 75mg sodium, Carbohydrate 29g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.

MARSHMALLOW PINK CLOUD



Marshmallow Pink Cloud image

This is a great recipe for a summer dessert.

Provided by Tori Guy

Categories     Dessert Salads

Time 40m

Yield 16

Number Of Ingredients 7

1 (14 ounce) can sweetened condensed milk (such as Eagle Brand®)
1 (12 ounce) can cherry pie filling
1 (10.5 ounce) package miniature marshmallows
3 bananas, sliced, or more to taste
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) container whipped topping (such as Cool Whip®)
1 cup chopped pecans

Steps:

  • Mix sweetened condensed milk, cherry pie filling, marshmallows, bananas, pineapple, whipped topping, and pecans together in a bowl. Refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 284.6 calories, Carbohydrate 45.3 g, Cholesterol 8.3 mg, Fat 10.5 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 4.8 g, Sodium 66.5 mg, Sugar 31.4 g

MARSHMALLOW PINK CLOUD



Marshmallow Pink Cloud image

This is a great recipe for a summer dessert.

Provided by Tori Guy

Categories     Dessert Salads

Time 40m

Yield 16

Number Of Ingredients 7

1 (14 ounce) can sweetened condensed milk (such as Eagle Brand®)
1 (12 ounce) can cherry pie filling
1 (10.5 ounce) package miniature marshmallows
3 bananas, sliced, or more to taste
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) container whipped topping (such as Cool Whip®)
1 cup chopped pecans

Steps:

  • Mix sweetened condensed milk, cherry pie filling, marshmallows, bananas, pineapple, whipped topping, and pecans together in a bowl. Refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 284.6 calories, Carbohydrate 45.3 g, Cholesterol 8.3 mg, Fat 10.5 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 4.8 g, Sodium 66.5 mg, Sugar 31.4 g

SARA'S PEANUT BUTTER & MARSHMALLOW CRISPY CLOUDS



Sara's Peanut Butter & Marshmallow Crispy Clouds image

Make and share this Sara's Peanut Butter & Marshmallow Crispy Clouds recipe from Food.com.

Provided by Viclynn

Categories     Candy

Time 8m

Yield 25 serving(s)

Number Of Ingredients 5

4 ounces white chocolate bark (vanilla candy coating)
2 cups chunky peanut butter
2 cups mini marshmallows
2 cups crispy rice cereal (Rice Krispies)
2 cups peanuts

Steps:

  • Melt white bark in microwave, on high approximately 3 minutes, stirring occasionally.
  • Mix in other ingredients.
  • Drop on wax paper. Allow to cool.
  • Store in plastic container.

Nutrition Facts : Calories 233.1, Fat 17.6, SaturatedFat 3.4, Cholesterol 0.6, Sodium 126.8, Carbohydrate 14.2, Fiber 2.7, Sugar 7.3, Protein 8.5

JESSICA'S MARSHMALLOW CLOUDS



Jessica's Marshmallow Clouds image

These are a most unusual cookie in that the cookie dough is wrapped around frozen miniature marshmallows. I have made this for teachers, my husbands co-workers, funeral food, etc. and haven't had anyone not love them. The recipe comes from Mrs. Fields Cookie Book (1992).

Provided by Caryn

Categories     Dessert

Time 30m

Yield 3 1/2 dozen cookies

Number Of Ingredients 10

3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 cup white sugar
1 cup light brown sugar, firmly packed
1 cup salted butter, softened
2 large eggs
2 teaspoons vanilla extract
2 (12 ounce) cups miniature semisweet chocolate chips
8 ounces miniature marshmallows, frozen

Steps:

  • Preheat oven to 400 degrees.
  • Until you are ready to assemble the cookies just prior to baking, keep the marshmallows in the freezer- otherwise they will thaw too rapidly.
  • Place the marshmallows back into the freezer between each batch of cookies.
  • In a medium bowl combine flour, cocoa and baking soda.
  • Set aside.
  • Combine sugars in a large bowl.
  • Using an electric mixer, blend in butter, scraping down the sides of the bowl.
  • Add eggs and vanilla, and beat at medium speed until light and fluffy.
  • Add the flour mixture and chocolate chips, and blend at a low speed until combined.
  • Batter will be very stiff.
  • Gather 4-5 frozen marshallows in the palm of your hand and cover them with a heaping tablespoon of dough.
  • Wrap the dough around the marshmallows, completely encasing them and forming a 2-inch diameter ball.
  • Place balls on ungreased baking sheets, 2 inches apart.
  • Bake 8 to 10 minutes.
  • Cool on pan 2 minutes, then transfer to a cool flat surface.

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