ROCKY ROAD BREAD PUDDING WITH MARSHMALLOW SAUCE
Steps:
- Preheat oven to 350 degrees F.
- Butter an 8 by 8-inch baking pan.
- To make the bread pudding. Put the brioche in a large bowl. In a medium bowl, whisk egg, yolks, and sugar until combined. Add milk, butter, brandy, and melted chocolate and whisk until combined. Pour mixture over cut brioche and let rest for 5 minutes. Add chopped chocolate, 1/4 of the marshmallows, and toasted pecans and stir gently to mix. Pour into buttered pan and cover aluminum foil. Put in a large roasting pan and place in oven. Pour hot water into the pan until pan is 1/2 full. Bake for 30 minutes. Remove foil and bake 15 minutes more, or until an inserted toothpick or knife is removed clean.
- To make the marshmallow sauce. In a small pot, add 1/4 cup of water, bring to a boil, and add remaining marshmallows. Stir constantly until melted. To serve, cut a 1/2-inch square of bread pudding and garnish with some sauce. Serve immediately.
TOASTED MARSHMALLOW SHOTS
Provided by Vivian Chan
Time 30m
Yield 6 marshmallows
Number Of Ingredients 4
Steps:
- Poke a marshmallow onto a skewer, making sure the skewer pierces at least halfway through the marshmallow. Toast the marshmallow evenly on all sides, including the bottom, over medium heat. (Alternately, preheat the broiler and evenly space the marshmallows on a baking sheet. Broil until slightly charred and puffed.)
- Place the marshmallow toasted-side up on a plate and let cool slightly, about 30 seconds. Carefully remove the inside of the marshmallow with a small metal spoon, being careful not to rip the marshmallow; transfer the insides to a microwave-safe bowl. Repeat with the remaining marshmallows. Place the hollowed marshmallow shells in the fridge until slightly firm, about 5 minutes.
- Microwave the bowl of marshmallow insides until slightly melted, about 30 seconds. Mix in the prepared chocolate pudding and liqueur, if using, until well combined.
- Transfer the mixture to a resealable plastic bag or pastry bag and trim the tip off. Pipe the mixture into each marshmallow. Chill until the mixture becomes slightly firm, about 10 minutes.
- When ready to serve, drizzle with chocolate syrup, then sprinkle with crushed graham crackers and top with whipped cream.
SNOW PUDDING
Using soft, clean snow, milk, sugar, and vanilla, you can make this easy, quick family favorite.
Provided by LITTLECOOK0089
Categories Desserts Custards and Pudding Recipes
Time 5m
Yield 4
Number Of Ingredients 4
Steps:
- In a large bowl, mix together the milk, sugar and vanilla until well blended. Carefully stir in the snow. Freeze, or scoop into bowls, and serve immediately.
Nutrition Facts : Calories 128.8 calories, Carbohydrate 27.9 g, Cholesterol 4.9 mg, Fat 1.2 g, Protein 2 g, SaturatedFat 0.8 g, Sodium 36.5 mg, Sugar 27.9 g
MARSHMALLOW SNOW PUDDING
This recipe was on a bag of marshmallows and is great served with fresh fruit. If you serve it immediately, it's like a slightly thickened whipped cream. If you pour it into a shallow pan and chill, it's a firmer sponge.
Provided by StickyToffee
Categories Dessert
Time 16m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- Combine marshmallows and milk and microwave or cook on low heat until marshmallows melt. Cool mixture to room temperature.
- Whip the cream with lemon juice and vanilla until soft peaks form.
- Fold in chopped nuts.
- Fold into the marshmallow mixture.
- Pour into greased 8" square cake pan and chill till firm.
- Cut into squares and serve with your favorite fruit.
Nutrition Facts : Calories 247.2, Fat 14.3, SaturatedFat 6.9, Cholesterol 38.1, Sodium 93, Carbohydrate 29.3, Fiber 0.7, Sugar 18.7, Protein 2.9
MARSHMALLOW SNOWFLAKES
Float these snowflake-shaped marshmallows in cups of hot chocolate.Get the Marshmallow Snowflakes How-To.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 100
Number Of Ingredients 6
Steps:
- Coat a 12-by-17-inch rimmed baking sheet with cooking spray; line with parchment paper. Spray parchment; set aside. Pour 1/3 cup cold water into the bowl of an electric mixer. Sprinkle with gelatin; let mixture soften, about 5 minutes.
- Place sugar, corn syrup, salt, and 1/3 cup water in a medium saucepan. Cover; bring to a boil. Remove lid; cook, swirling pan occasionally, until syrup reaches 238 degrees (soft-ball stage) on a candy thermometer, about 5 minutes.
- With mixer on low speed, whisk gelatin mixture, and slowly pour the syrup in a steady stream down the side of the bowl (to avoid splattering). Gradually raise speed to high; beat until mixture is thick, white, and has almost tripled in volume, about 12 minutes. Add vanilla, and beat 30 seconds to combine.
- Pour mixture onto prepared baking sheet; smooth with an offset spatula. Let stand at room temperature, uncovered, until firm, at least 3 hours or overnight.
- Coat a 1- or 2-inch snowflake-shaped cookie cutter with cooking spray to prevent it from sticking. Cut out as many individual marshmallows as possible; coat cutter with more spray as needed. Use marshmallows immediately or store in an airtight container at room temperature up to 1 week.
CHOCOLATE PUDDING WITH MARSHMALLOWS
Enjoy delicious chocolate pudding topped with marshmallows that is ready in 15 minutes - perfect for a dessert treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- In medium bowl, slightly beat eggs and egg whites; set aside.
- In 2-quart saucepan, mix sugar, cocoa and cornstarch. Gradually stir in milk. Cook over medium heat, stirring constantly with wire whisk, until mixture thickens and boils. Boil and stir 1 minute.
- Gradually stir at least half of the hot mixture into the eggs, then stir back into hot mixture in saucepan. Cook over low heat, stirring constantly, until thickened; remove from heat. Stir in butter and vanilla.
- Spoon into six 1/2-cup custard cups or ramekins. Top with marshmallows. Serve warm or cold.
Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 23 g, TransFat 0 g
MARSHMALLOW PUDDING
Faye's recipe. Unsure of this recipe. I have not tried it out. Whoever does will have to let me know how you did it.
Provided by Rodeocowgirl
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine marshmallows, and milk.
- Heat until melted.
- Dissolve in pineapple.
- Add whipped cream.
- Put layer of cracker crumbs in bottom of pan. Alternate crumbs with pudding mixture.
STICKY CHOCOLATE PUDDING WITH MARSHMALLOWS
This chocolate and marshmallow feast is an Australian favourite - and it's easy to see why. It even makes its own sauce!
Provided by John Torode
Categories Dessert
Time 1h25m
Number Of Ingredients 12
Steps:
- Butter a large baking dish (about 2-3 litres in size). Sift the flour, ½ tsp salt, caster sugar, baking powder and 6 tbsp cocoa powder into a bowl. In a separate bowl, combine the milk, melted butter, eggs and vanilla. Mix the dry and wet ingredients together, then pour into the baking dish. This can be covered with cling film and chilled for up to 24 hrs.
- Heat oven to 180C/160C fan/gas 4 and boil the kettle. Take the pudding out of the fridge and uncover, if necessary. Sprinkle the muscovado sugar and cocoa evenly over the pudding, then pour 700ml boiling water over the top.
- Bake for 35-45 mins until the pudding is puffy and firm in the centre. Scatter over the marshmallows and return to the oven for 30-second intervals until they are just melting. Serve straight away - it will be hot - with cream or ice cream
Nutrition Facts : Calories 583 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 104 grams carbohydrates, Sugar 71 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.95 milligram of sodium
LEMON SNOW PUDDING
My mother first served this light and refreshing dessert at a dinner for my brother, his new bride and their wedding guests back in the early '40's. When I go married in '47, I made sure I had the recipe.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a medium saucepan, combine water, lemon juice, sugar and salt. Bring to a boil. Combine cornstarch and cold water until smooth; add to saucepan. Cook and stir over low heat until smooth and clear. , In a small bowl, beat egg whites until stiff peaks form. Add to saucepan and beat with a wire whisk until mixed, about 2 minutes. Let stand for 4 minutes. Remove from the heat and cool. , Meanwhile, for sauce, combine egg yolks, salt and sugar in a heavy saucepan. Gradually stir in milk. Cook over low heat, stirring constantly, until mixture coats the back of a spoon. Remove from the heat; immediately place pan in cold water to cool. Stir for 1-2 minutes. Add vanilla. Chill. , To serve, spoon pudding into individual serving dishes and top with sauce. Sauce will settle to bottom of dish. Refrigerate leftovers.
Nutrition Facts :
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