Marshmallowpuffs Recipes

MARSHMALLOW PUFFS

Steps:

• Line a 9-in. square pan with foil; butter the foil. Arrange marshmallows in pan. In a microwave, melt the chocolate chips, peanut butter and butter; stir until smooth. Pour and spread over the marshmallows. Chill completely. Cut into 1-1/2-in. squares.

MARSHMALLOW PUFFS

Steps:

• In a large bowl combine 1 1/2 cups flour, 1/4 cup sugar, salt and yeast; blend well.
• In small saucepan, combine milk, water and 1/3 cup margarine or butter until very warm.
• Add warm liquid and egg to flour mixture.
• Blend at low speed until moistened and well blended.
• Stir in an additional 2 to 2 1/4 cups flour until dough pulls cleanly away from the sides of the bowl.
• On a lightly floured surface, knead in 1/2 to 3/4 cups flour until dough is smooth and elastic, about 5 minutes.
• Place dough in large, well greased bowl, cover loosely with plastic wrap and cloth towel.
• Let rise in a warm place until doubled in size, about 45 to 60 minutes.
• Generously grease 24 muffin cups.
• Punch down dough several times to remove air bubbles.
• Divide dough in half.
• Roll each half into 12 inch by 9 inch rectangle.
• Cut each half into twelve 3-inch squares.
• In a small bowl combine 1/2 cup sugar and cinnamon, blend well.
• Dip each marshmallow into melted margarine or butter and then roll in sugar-cinnamon mixture.
• Place each marshmallow in the center of a dough square.
• Bring the corners of the dough square up and around the marshmallow to completely seal.
• Place seam side down in prepared muffin cups.
• Cover and let rise in warm place until doubled, about 30 minutes.
• Heat oven to 375°F.
• Bake about 20 minutes or until golden brown in color.
• Remove from muffin cups immediately.
• Brush tops with melted butter and dip in sugar.
• Serve warm or cold.

MARSHMALLOW POPS

Steps:

• Melt the chocolate- or white chocolate-almond bark (or both) in a double boiler (melt separately if using both). Next, melt the blue and orange candy melting wafers separately in double boilers. Stir them all until they are nice and smooth. These will be your marshmallow coatings.
• One by one, dip the very tip of each lollipop stick into one of the coatings. Then stick that end of the stick into a marshmallow until it's not quite all the way through. Repeat with the rest of the marshmallows, standing them up as you go.
• Next, roll each marshmallow in the coating of your choice, and then tap the stick gently on the side of the double boiler to get rid of the excess. Using your fingers, sprinkle the topping of your choice all over the coating. For a rocky road version, dip in the chocolate and roll in the chopped pecans. For a s'mores version, dip in the chocolate and roll in the graham cracker crumbs. For a cookies and cream version, dip in the white chocolate and roll in the crushed chocolate sandwich cookies.
• Set the pops, stick-side up, on a piece of waxed paper, or stick them into florist foam (used to make flowers stand up).

MAGIC MARSHMALLOW CRESCENT PUFFS

Steps:

• Heat oven to 375 degrees F. Spray 16 regular-size muffin cups with cooking spray. In small bowl, mix granulated sugar, flour and cinnamon. Separate dough into 16 triangles. For each roll, dip 1 marshmallow in melted butter; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place butter side down in muffin cup. Bake 12 to 15 minutes or until golden brown (place sheet of foil or cookie sheet on oven rack below muffin cups to guard against spills). Cool rolls in pan 1 minute. Remove from muffin cups; place on cooling racks set over sheet of waxed paper. In small bowl, stir glaze ingredients until smooth, adding enough milk for drizzling consistency; drizzle over warm rolls. Serve warm. High Altitude (3500-6500 ft): No change.
• Bake-Off® Contest 20, 1969
• Edna Walker
• Eden Prairie, Minnesota

MAGIC MARSHMALLOW CRESCENT PUFFS

Steps:

• Preheat oven to 375°F.
• Combine sugar, flour and ground cinnamon.
• Dip marshmallow in to melted margarine.
• Roll in sugar-cinnamon mixture.
• Wrap a crescent triangle around marshmallow, completely covering it.
• Squeeze edges of dough tightly to seal.
• Dip in margarine and place in muffin tin.
• Repeat for all marshmallows and crescent triangles.
• Place muffin pans on aluminum foil.
• Bake at 375°F for 10-15 minutes or until golden brown.
• Immediately remove from muffin tins and drizzle with a powdered sugar glaze and nuts if desired.

MAGIC MARSHMALLOW CRESCENT PUFFS

Steps:

• Preheat oven heat to 350°F. Separate dough into 16 triangles. Mix sugar and cinnamon; set aside.
• Dip marshmallows in margarine, then in sugar mixture, turning to evenly coat all sides. Wrap each dough triangle around 1 marshmallow, completely covering marshmallow; pinch edges of dough tightly to seal. Dip sealed side in margarine; place, sealed side down, in each of 16 greased medium muffin cups. Repeat with remaining ingredients. Place muffin pan on baking sheet.
• Bake 10 to 15 min. or until golden brown. Immediately remove from pan; drizzle with glaze. Sprinkle with walnuts. Serve warm.