DAZZLING RASPBERRY MARSHMALLOWS
Try your hand at marshmallow making-kids of all ages will enjoy the sweet snacks.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 9h
Yield 77
Number Of Ingredients 9
Steps:
- Generously grease bottom and sides of 11x7-inch (2-quart) glass baking dish with 1 tablespoon butter; sprinkle with 1 tablespoon of the powdered sugar. In bowl of stand mixer, sprinkle unflavored gelatin over 1/2 cup cold water to soften; set aside.
- In 3-quart saucepan, heat granulated sugar, corn syrup, raspberry gelatin, salt and 1/2 cup water over medium heat, stirring constantly, until sugar and gelatin are dissolved. Heat to boiling; reduce heat to medium-low. Cook without stirring about 30 minutes to 240°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a ball that holds its shape but is pliable; remove from heat. (While mixture is cooking, watch so it doesn't boil over; reduce heat to low if necessary.)
- Slowly pour syrup into softened gelatin while beating on low speed. Increase speed to medium-high; beat 8 to 10 minutes or until mixture is light pink and has almost tripled in volume. Pour into dish; spread and smooth top with rubber spatula. Let stand uncovered at least 8 hours or overnight.
- Sprinkle large cutting board with about 1 tablespoon powdered sugar. Place remaining powdered sugar in small bowl. Loosen sides of marshmallow mixture from dish and gently lift in one piece onto cutting board. Spray sharp knife with cooking spray. Cut marshmallows into 1-inch squares (11 rows by 7 rows). Dip bottoms and sides of marshmallows into bowl of powdered sugar. Store tightly covered at room temperature up to 2 weeks.
Nutrition Facts : Calories 40, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Marshmallow, Sodium 20 mg, Sugar 7 g, TransFat 0 g
RASPBERRY MARSHMALLOW DELIGHT
This is one of our family's favorite desserts. It has a tangy, unique flavor. After a hard day of working on the farm, this fruity treat is most welcome.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12-16 servings.
Number Of Ingredients 11
Steps:
- Combine crumbs and butter; press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 10 minutes. Cool. , In a large saucepan over medium heat, stir marshmallows and milk until marshmallows are melted. Cool to room temperature. Fold in whipped topping; spread over crust. , In a large saucepan, bring raspberries, 1 cup water, sugar and lemon juice to a boil. Combine cornstarch and remaining water; stir to raspberry mixture. Boil for 2 minutes, stirring constantly. Cool to room temperature. Spread over marshmallow layer. , Chill until firm, about 4 hours. Garnish with whipped cream and raspberries if desired.
Nutrition Facts : Calories 227 calories, Fat 6g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 87mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein.
THE ORIGINAL FANTASY FUDGE
This recipe used to be found on the back of a well known brand of marshmallow cream. Many were surprised when it was changed. This is the original! You may find that most packages of chocolate chips are 10 ounces now; 12 ounces of chocolate chips is roughly 2 cups.
Provided by CAVAMom
Categories Desserts Candy Recipes Nut Candy Recipes
Time 1h20m
Yield 117
Number Of Ingredients 7
Steps:
- Grease a 9x13-inch pan.
- Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.
- Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, walnuts, and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares.
Nutrition Facts : Calories 58 calories, Carbohydrate 8.6 g, Cholesterol 0.4 mg, Fat 2.8 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 0.8 g, Sodium 16.7 mg, Sugar 7.7 g
RASPBERRY CHEESECAKE FUDGE
Make and share this Raspberry Cheesecake Fudge recipe from Food.com.
Provided by chef 996235
Categories Candy
Time 1h20m
Yield 1 9x9 pan
Number Of Ingredients 9
Steps:
- Line a 9" x 9" pan with aluminum foil and set aside. Let the cream cheese come to room temperature.
- Heat milk at Medium setting until warm then add sugar. Bring to a rolling boil (Med-High) while stirring constantly with a wooden spoon. Add the marshmallow creme and butter. Bring back to a rolling boil for [5 1/2] minutes by the clock (start timing once the rolling boil resumes). Add the cream cheese to the boiling mixture about 1 minute before the end of the boil. Cut into small sections to allow easy melting.
- If you get brown flakes in the mixture then turn down the heat a little.
- Remove from heat and add vanilla chips. Stir until creamy and all chips are melted. Now stir in vanilla extract and butter flavor. Mix thoroughly and pour into prepared pan.Spread Jam on top of the fudge then gently marble in with a knife. Cool overnite. Remove from pan, remove foil, cut into squares.
Nutrition Facts : Calories 5268, Fat 190.1, SaturatedFat 117.2, Cholesterol 339.7, Sodium 1585.5, Carbohydrate 864.6, Fiber 1, Sugar 777.3, Protein 47
PEANUT BUTTER FUDGE WITH MARSHMALLOW CREME
An easy recipe for peanut butter fudge. This uses real peanut butter, not peanut butter chips.
Provided by Teresa
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 50m
Yield 24
Number Of Ingredients 5
Steps:
- Line a 9x13 inch pan with foil or parchment paper.
- In a medium saucepan, combine the sugar, evaporated milk and butter. Cook over medium heat stirring frequently until it comes to a boil. Boil for 10 minutes, remove from heat and stir in peanut butter and marshmallow creme. Pour into the prepared pan and chill until set. Cut into squares and serve.
Nutrition Facts : Calories 253.8 calories, Carbohydrate 39.9 g, Cholesterol 3 mg, Fat 10 g, Fiber 0.6 g, Protein 3.5 g, SaturatedFat 2.3 g, Sodium 114.9 mg, Sugar 37.4 g
CHOCOLATE RASPBERRY FUDGE
This Chocolate Raspberry Fudge is perfect for Valentine's Day! A yummy treat that's easy to make!
Provided by Six Sisters Stuff
Number Of Ingredients 5
Steps:
- In a microwaveable bowl, place 2 cups of milk chocolate chips. Microwave in 30 second intervals, stirring between each, until chocolate is completely melted. Stir in can of chocolate frosting and mix until completely combined. Pour into a foil-lined 9x9" pan.
- In a separate microwaveable bowl, place 2 cups of white chocolate chips. Microwave in 30 second intervals, stirring between each, until completely melted. Stir in 1/2 can of white frosting and mix until completely combined. Fold in 2/3 cup of raspberry preserves pour over the top of the chocolate fudge mixture.
- Let it set up in the fridge (about 1 hour).
- Cut up into 1x1" squares to serve.
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- Remove the pan from the heat and stir in the white chocolate chips. Stir until the chocolate has melted and then stir in the vanilla extract and half of the pistachios.
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