CHOCOLATE-COVERED STRAWBERRY MARSHMALLOWS
Nothing says "I love you" like these adorable pink marshmallows dipped in chocolate.
Provided by Food Network Kitchen
Categories dessert
Time 5h10m
Yield about 28 marshmallows
Number Of Ingredients 11
Steps:
- Whisk together the cornstarch and confectioners' sugar in a bowl. Grease an 8-inch square baking pan with cooking spray and dust with the cornstarch mixture. Set aside. Reserve the remaining cornstarch mixture.
- Puree the strawberries in a blender until very smooth. Strain into a medium saucepan and add the granulated sugar and corn syrup. Bring to a boil over medium-high heat, stirring until the sugar is completely dissolved. Attach a candy thermometer to the pan and continue to boil until the temperature reaches 240 degrees F.
- Stir together the gelatin and 1/2 cup cold water in the bowl of a stand mixer fitted with a whisk attachment.
- Turn the mixer to low and carefully pour the warm syrup into the gelatin. When you have added all of the syrup, turn the mixer to high and beat until the mixture is very thick and holds stiff peaks, about 15 minutes. Add enough food coloring to turn the marshmallow a pale pink, 3 or 4 drops.
- Coat a rubber spatula with cooking spray and scrape the marshmallow into the prepared baking pan. Grease your fingers and gently press the mixture into the pan, smoothing the surface. Dust with the cornstarch mixture, reserving the remaining for removing the marshmallow. Let the marshmallow dry out at least 4 hours and up to overnight.
- Sift some more of the cornstarch mixture onto a work surface and turn the marshmallow out onto it. Dust the top. Use a sharp knife to cut the marshmallow into approximately 1 1/4-inch squares, cleaning the knife as necessary between cuts. Dust the squares with more of the cornstarch mixture to coat.
- Line a baking sheet with parchment paper and lightly grease the paper with cooking spray.
- Combine the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted, about 2 minutes.
- Working one at a time, make sure each marshmallow is evenly coated in the cornstarch mixture but there are no big clumps on the surface. Dip about one-third of the marshmallow into the chocolate and put it on the prepared baking sheet. Sprinkle the top with sprinkles. Repeat with the remaining marshmallows. Freeze or refrigerate the marshmallows until set, about 5 minutes. Store at room temperature up to 2 days.
CHERRY SUPREME DESSERT
Marshmallows and a tart cherry topping lend flavor and eye appeal to this popular dessert. Better yet, it's easy enough for kids to make! -Sherri Keim, Grand Junction, Colorado
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 9 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the cereal, walnuts, brown sugar and butter. Press into a greased 8-in. square dish. Fold marshmallows into whipped cream; spread over cereal mixture. Top with pie filling. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 302 calories, Fat 15g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 72mg sodium, Carbohydrate 43g carbohydrate (32g sugars, Fiber 1g fiber), Protein 2g protein.
SUPREME STRAWBERRY TOPPING
Awesome restaurant-style strawberry topping. Serve cold over cheesecake or ice cream.
Provided by Brad G Reynolds
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 35m
Yield 4
Number Of Ingredients 3
Steps:
- Wash strawberries and remove stems; cut large berries in half or roughly chop them.
- Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes.
- Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping. Store in refrigerator.
Nutrition Facts : Calories 96.2 calories, Carbohydrate 23.7 g, Fat 0.3 g, Fiber 1.8 g, Protein 0.6 g, Sodium 1 mg, Sugar 21.2 g
STRAWBERRY MARSHMALLOWS
These strawberry marshmallows are perfect for a pink-themed or Valentine's Day party.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 50
Number Of Ingredients 8
Steps:
- Brush a 9-by-13-inch baking dish with vegetable oil. Line dish with parchment paper, leaving a 2-inch overhang on 2 sides; oil parchment. Set dish aside.
- Pour 2/3 cup cold water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle with gelatin; let stand until softened, 5 minutes.
- Stir together granulated sugar, jam, corn syrup, salt, and 1/2 cup water in a medium saucepan. Bring to a boil, stirring often. Continue to boil until syrup registers 238 degrees on a candy thermometer (soft-ball stage).
- Add syrup to gelatin. Beat on low speed until slightly cooled. Gradually raise speed to high, beating until mixture is cool and peaks form, 30 to 40 minutes. Mix in red food coloring, one drop at a time, to achieve desired shade of pink.
- Pour mixture into prepared pan; smooth surface. Let stand, uncovered, until firm, about 3 hours or overnight.
- Dust a cutting board with confectioners' sugar. Run a knife around edges of marshmallow to loosen; unmold onto cutting board. Peel off parchment. Lightly coat a large sharp knife with oil; cut marshmallow into 1 1/2- to 2-inch pieces, coating knife with more oil as necessary. Dust with confectioners' sugar; toss to coat completely.
STRAWBERRY-MARSHMALLOW BLONDIES
I created this recipe for my non-chocolate-liking husband. The strawberries bring a nice sweetness to the dessert, and the toasted marshmallows are a delicious addition!
Provided by Experimenter
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 45m
Yield 9
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
- Sift all-purpose flour, cake flour, baking powder, and salt together into a bowl.
- Beat brown sugar and butter together with an electric mixer in a large bowl until smooth. Beat egg and vanilla extract into the creamy sugar mixture until smooth. Add the flour mixture and stir until just incorporated. Stir strawberries and 1/2 cup marshmallows into the batter; pour into the prepared dish. Sprinkle 2 tablespoons miniature marshmallows atop the batter.
- Bake in preheated oven until set in the center, about 25 minutes.
Nutrition Facts : Calories 272.5 calories, Carbohydrate 41 g, Cholesterol 47.8 mg, Fat 11 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 6.7 g, Sodium 275.7 mg, Sugar 26.7 g
MARSHMALLOW SUPREME
A very easy dessert. I got this recipe from the back of a packet of marshmallows. Cooking time is setting time.
Provided by Jen T
Categories Dessert
Time 3h5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Whip cream.
- Cut marshmallows into quarters.
- Strain fruit.
- Fold marshmallows and fruit into the cream in a nice serving dish.
- Refrigerate for several hours.
- Grate chocolate on top before serving.
Nutrition Facts : Calories 574.1, Fat 31.5, SaturatedFat 19.5, Cholesterol 84.9, Sodium 67.7, Carbohydrate 78.5, Fiber 4.2, Sugar 58.6, Protein 5.3
STRAWBERRY MARSHMALLOW SUPREME
Make and share this Strawberry Marshmallow Supreme recipe from Food.com.
Provided by carolinafan
Categories Dessert
Time 8h20m
Yield 1 pie
Number Of Ingredients 6
Steps:
- Add marshmallow pieces to scalded milk.
- Let cool to lukewarm.
- Whip the cream and blend into milk-marshmallow mixture.
- Fold in nuts and berries.
- Pour into pie shell and chill 8-12 hours.
Nutrition Facts : Calories 2924.1, Fat 192.8, SaturatedFat 77.6, Cholesterol 360.2, Sodium 2103, Carbohydrate 281.6, Fiber 15.6, Sugar 156.8, Protein 38.2
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