Sweet Swirl Marshmallows Recipes

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SWEET POTATOES AND MARSHMALLOWS



Sweet Potatoes and Marshmallows image

"When I make this, I feel like a kid in my mom's kitchen. The best part is watching the marshmallows bubble and toast."

Provided by Sunny Anderson

Categories     side-dish

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 6

2 tablespoons unsalted butter, plus more for the baking dish
1 cup packed light brown sugar
3 1/2 pounds sweet potatoes
1 lemon, sliced and seeded
1/2 cup chopped pecans
3 cups marshmallows

Steps:

  • Preheat the oven to 350 degrees F. Melt the butter in a large pot. Stir in the brown sugar and 1/2 cup water. Bring to a boil, then reduce the heat to medium and simmer, stirring, until reduced and thickened, about 10 minutes.
  • Bring a large pot of water to a boil. Meanwhile, peel the potatoes and cut them lengthwise, then lengthwise again, making long quarters. Cut the quarters into 1-inch pieces. Boil the potatoes until they give a bit when poked with a fork, about 5 minutes.
  • Drain the potatoes and arrange in a single layer in a buttered 3-quart baking dish. Pour the syrup on top, making sure it covers the potatoes. Place the lemon slices on top and bake 35 minutes, spooning the syrup over the potatoes twice during that time. The potatoes are done when they are fork-tender.
  • Remove from the oven, discard the lemon slices and stir in the pecans. Top with the marshmallows. Turn the oven up to 400 degrees F, place the baking dish back in the oven, and cook until the marshmallows puff and turn brown, about 10 more minutes.

SWEET SWIRL MARSHMALLOWS



Sweet Swirl Marshmallows image

Make and share this Sweet Swirl Marshmallows recipe from Food.com.

Provided by Betty Crocker Recip

Categories     Dessert

Time 1h

Yield 77 pieces

Number Of Ingredients 10

butter
1/3 cup powdered sugar
2 1/2 tablespoons unflavored gelatin
1/2 cup cold water
1 1/2 cups granulated sugar
1 cup corn syrup
1/4 teaspoon salt
1/2 cup water
1 teaspoon peppermint extract
8 -10 drops red food coloring or 8 -10 drops green food coloring

Steps:

  • Generously grease bottom and sides of 11x7-inch (2-quart) glass baking dish with butter; sprinkle with 2 tablespoons of the powdered sugar. Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with paddle or whisk attachment. Sprinkle gelatin over water; set aside.
  • In 2-quart heavy saucepan, heat granulated sugar, corn syrup, salt and 1/2 cup water over low heat, stirring constantly, until sugar is dissolved. Increase heat to medium-low and heat syrup to boiling. Boil without stirring until syrup reaches 240°F on candy thermometer, about 15 to 20 minutes; remove from heat.
  • With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto paddle or whisk, as it may splash). Gradually increase speed to medium-high; beat until mixture is white and has almost tripled in volume, about 8 to 10 minutes. Add peppermint extract and beat to blend, about 30 seconds longer. Randomly drop four drops of red or green food color into marshmallow mixture in bowl; fold 3 to 4 times to swirl color.
  • Pour into baking dish. Smooth top with damp rubber spatula. Drop red or green food color randomly on top of marshmallow mixture. Using toothpick, pull food color through marshmallow mixture to create swirl pattern over top. Let stand uncovered at least 4 hours.
  • Sprinkle cutting board with about 1 tablespoon of the powdered sugar. Place remaining powdered sugar in small bowl. To remove marshmallow mixture, loosen sides 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). Dust bottom and sides of each marshmallow by dipping into bowl of powdered sugar. Store in airtight container at room temperature up to 3 weeks.

Nutrition Facts : Calories 29.3, Sodium 8.2, Carbohydrate 7.5, Sugar 5.5, Protein 0.2

SWIRLED PEPPERMINT MARSHMALLOWS



Swirled Peppermint Marshmallows image

The fluffy, airy texture of handmade marshmallows will remind you of glistening snowflakes. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 1-1/2 pounds.

Number Of Ingredients 10

2 teaspoons butter
3 envelopes unflavored gelatin
1 cup cold water, divided
2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
3/4 teaspoon peppermint extract
10 to 12 drops food coloring
1/4 cup confectioners' sugar
1/4 cup finely ground peppermint candies

Steps:

  • Line a 13x9-in. pan with foil and grease the foil with butter; set aside., In a large metal bowl, sprinkle gelatin over 1/2 cup water; set aside. In a large heavy saucepan, combine the sugar, corn syrup, salt and remaining water. Bring to a boil, stirring occasionally. Cook, without stirring, until a candy thermometer reads 240° (soft-ball stage)., Remove from the heat and gradually add to gelatin. Beat on high speed until mixture is thick and the volume is doubled, about 15 minutes. Beat in extract. Spread into prepared pan. Quickly drop food coloring over candy; cut through candy with a knife to swirl. Cover and let stand at room temperature for 6 hours or overnight., Combine confectioners' sugar and peppermint candies. Using foil, lift marshmallows out of pan. With a knife or pizza cutter coated with cooking spray, cut into 1-in. squares; toss in confectioners' sugar mixture. Store in an airtight container in a cool, dry place.

Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.

SWEET POTATO & MARSHMALLOW SWIRL CHEESECAKE



Sweet Potato & Marshmallow Swirl Cheesecake image

I make a sweet potato souffle that I've always thought tastes like a dessert. I finally decided to use that idea for an actual dessert, and the result was a smooth, rich cheesecake.

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 16 servings.

Number Of Ingredients 21

2 pounds sweet potatoes, halved
CRUST:
1 cup crushed gingersnap cookies (about 20 cookies)
1 cup finely chopped macadamia nuts
1/4 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/4 cup packed brown sugar
1/3 cup sour cream
1/4 cup heavy whipping cream
2 tablespoons butter, softened
2 teaspoons vanilla extract
1 teaspoon pumpkin pie spice
3 large eggs, room temperature, lightly beaten
MARSHMALLOW SWIRL:
1 jar (7 ounces) marshmallow creme
4 ounces cream cheese, softened
1 large egg, room temperature, lightly beaten
4 teaspoons all-purpose flour
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. Place sweet potatoes on a greased baking sheet, cut side down. Bake until tender, 25-30 minutes. Cool slightly. Remove peel; place potatoes in a food processor. Cover and process until smooth. (There should be about 2 cups.), Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix cookie crumbs, macadamia nuts and butter. Press onto bottom of prepared pan. Bake 15 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheese and sugars until smooth. Beat in sour cream, whipping cream, butter, vanilla, pie spice and sweet potato puree. Add eggs; beat on low speed just until blended., In a small bowl, beat marshmallow creme, cream cheese, egg, flour and vanilla until smooth. Pour half the sweet potato mixture over crust. Pour half the marshmallow mixture over sweet potato mixture; swirl gently with a knife. Repeat., Place springform pan in a large baking pan; add 1-in. hot water to larger pan. Bake until center is just set and top appears dull, 1-1/4 hours. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides of pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.

Nutrition Facts : Calories 505 calories, Fat 32g fat (16g saturated fat), Cholesterol 113mg cholesterol, Sodium 300mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 3g fiber), Protein 7g protein.

EASY SWEET POTATO CASSEROLE WITH MARSHMALLOWS



Easy Sweet Potato Casserole with Marshmallows image

In this traditional Thanksgiving recipe, sweet potatoes become even sweeter with a topping of baked marshmallows.

Provided by Baje

Categories     Side Dish     Casseroles     Sweet Potato Casserole Recipes

Time 55m

Yield 6

Number Of Ingredients 7

1 ½ pounds sweet potatoes
2 tablespoons butter, melted
1 egg
2 tablespoons honey
¾ teaspoon salt
2 tablespoons butter, cubed
1 (10.5 ounce) package miniature marshmallows

Steps:

  • Place sweet potatoes in a saucepan, cover with water, and bring to a boil over medium-high heat. Reduce heat and simmer until potatoes are tender, about 20 minutes. Drain and mash.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
  • Combine mashed sweet potatoes, melted butter, egg, honey, and salt in a large bowl; beat using an electric mixer until smooth. Transfer mixture to the prepared casserole dish.
  • Dot with cubed butter and top with marshmallows.
  • Bake in the preheated oven until marshmallows are golden brown, about 15 minutes. Serve immediately.

Nutrition Facts : Calories 374.8 calories, Carbohydrate 69.5 g, Cholesterol 47.6 mg, Fat 8.5 g, Fiber 3.4 g, Protein 2.8 g, SaturatedFat 5.1 g, Sodium 480.3 mg, Sugar 39 g

MASHED SWEET POTATOES WITH MARSHMALLOWS



Mashed Sweet Potatoes with Marshmallows image

This is the traditional 'better than Boston Market®' recipe for mashed sweet potatoes. Easy to make and tastes great! If you're looking for the best recipe for this traditional holiday favorite, look no further.

Provided by Samantha

Categories     Side Dish     Vegetables     Sweet Potatoes     Sweet Potatoes With Marshmallow Recipes

Time 45m

Yield 8

Number Of Ingredients 5

6 sweet potatoes, peeled and cut into cubes
⅓ cup brown sugar
¼ teaspoon ground allspice
¼ teaspoon ground cinnamon
½ (10.5 ounce) package miniature marshmallows

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain. Transfer drained sweet potatoes to a baking sheet.
  • Bake sweet potatoes in the preheated oven until dried, 3 to 4 minutes; transfer to a mixing bowl.
  • Mash sweet potatoes with a potato masher until no large lumps remain; add sugar, allspice, and cinnamon. Continue mashing potatoes until evenly seasoned; spoon into a casserole dish. Spread miniature marshmallows in an even layer over the sweet potato mixture.
  • Bake in oven until marshmallows just begin to brown, 10 to 15 minutes.
  • Switch oven to broil; cook under broiler for 1 minute.

Nutrition Facts : Calories 189.5 calories, Carbohydrate 44.6 g, Fat 0.2 g, Fiber 3.3 g, Protein 2 g, Sodium 61 mg, Sugar 25.9 g

STRAWBERRY MARSHMALLOW SWIRL



Strawberry Marshmallow Swirl image

Melted marshmallows are combined with whipped cream and marbled into a strawberry and jello dessert with a graham cracker crust. Delicious make ahead and so easy!

Provided by Marie

Categories     Gelatin

Time 15m

Yield 9 serving(s)

Number Of Ingredients 10

1 cup graham cracker crumbs
1 tablespoon sugar
1/4 cup butter, melted
2 cups sliced fresh strawberries
2 tablespoons sugar
1 (3 ounce) package strawberry Jell-O gelatin dessert
1 cup boiling water
1/2 lb mini marshmallows
1/2 cup milk
1 cup heavy cream, whipped

Steps:

  • Combine crumbs, sugar and butter and press firmly over bottom of 9" square pan.
  • Chill until set.
  • Sprinkle 2 T sugar over strawberries and let stand for 1/2 hour.
  • Dissolve jello in 1 cup of boiling water.
  • Drain berries, reserving liquid.
  • Add water to juice to make 1 cup and add to jello.
  • Chill until partially set.
  • Meanwhile, combine marshmallows and milk and heat and stir until melted.
  • Cool completely, then fold in whipped cream.
  • Add berries to jello, then swirl in marshmallow mixture to marble.
  • Pour into crush and chill until set.

SWEET SWIRL MARSHMALLOWS



Sweet Swirl Marshmallows image

Want your recipe to be the bake sale's best seller? Try our Sweet Swirl Marshmallows. They're flavored with peppermint and swirled red and green to give them a decidedly holiday feel.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h

Yield 77

Number Of Ingredients 10

Butter
1/3 cup powdered sugar
1/2 cup cold water
2 1/2 tablespoons unflavored gelatin
1 1/2 cups granulated sugar
1 cup corn syrup
1/4 teaspoon salt
1/2 cup water
1 teaspoon peppermint extract
8 to 10 drops red or green food color

Steps:

  • Generously grease bottom and sides of 11x7-inch (2-quart) glass baking dish with butter; sprinkle with 2 tablespoons of the powdered sugar. Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with paddle or whisk attachment. Sprinkle gelatin over water; set aside.
  • In 2-quart heavy saucepan, heat granulated sugar, corn syrup, salt and 1/2 cup water over low heat, stirring constantly, until sugar is dissolved. Increase heat to medium-low and heat syrup to boiling. Boil without stirring until syrup reaches 240°F on candy thermometer, about 15 to 20 minutes; remove from heat.
  • With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto paddle or whisk, as it may splash). Gradually increase speed to medium-high; beat until mixture is white and has almost tripled in volume, about 8 to 10 minutes. Add peppermint extract and beat to blend, about 30 seconds longer. Randomly drop four drops of red or green food color into marshmallow mixture in bowl; fold 3 to 4 times to swirl color.
  • Pour into baking dish. Smooth top with damp rubber spatula. Drop red or green food color randomly on top of marshmallow mixture. Using toothpick, pull food color through marshmallow mixture to create swirl pattern over top. Let stand uncovered at least 4 hours.
  • Sprinkle cutting board with about 1 tablespoon of the powdered sugar. Place remaining powdered sugar in small bowl. To remove marshmallow mixture, loosen sides 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). Dust bottom and sides of each marshmallow by dipping into bowl of powdered sugar. Store in airtight container at room temperature up to 3 weeks.

Nutrition Facts : Calories 35, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Piece, Sodium 10 mg, Sugar 6 g, TransFat 0 g

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