Toasted Marshmallow Topping Recipes

HOMEMADE MARSHMALLOW CREME (FROSTING)

Steps:

• Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water. (You can use a double boiler if you have one.)
• Whisk constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture will be thick and tacky at first, then thin out and appear frothy on top. To test that it's ready, you can use your finger or an instant read thermometer. Lightly and quickly dip your finger (it's very hot, be careful) and rub the mixture between your thumb and finger. You shouldn't feel any sugar granules. If using a thermometer, the temperature should read 160°F (71°C).
• Remove from heat. (No need to let it cool down before continuing.) Add the vanilla extract, then using a handheld or stand mixer fitted with a whisk attachment, beat on high speed until stiff glossy peaks form, about 5 minutes.
• Meringue can be spread, piped, or swirled onto cakes, cupcakes, and other confections. Serve immediately OR torch it with a kitchen torch for a delicious toasted marshmallow topping. (Do not place in the oven under the broiler- it will melt.)
• Cover and store leftovers for up to 2 days in the refrigerator. Baked goods topped with this marshmallow meringue can be left at room temperature for up to 6-8 hours. After that, it's best to refrigerate or else the topping will begin to wilt. For best taste, texture, and appearance, I do not recommend freezing this.

TOASTED MARSHMALLOW CAKE

Steps:

• Preheat the oven's broiler and place an oven rack a few inches below it. Line a baking sheet with parchment paper and lightly grease the parchment.
• Spread out mini marshmallows on the baking sheet in an even layer, and put under the broiler until browned and toasted, about 30 seconds. Remove from heat and allow to cool.
• Preheat the oven to 325 degrees F (165 degrees C) and place an oven rack in the middle of the oven. Line a 9-inch round cake pan with parchment paper and lightly grease it.
• Whisk together flour, baking powder, and salt in a small bowl.
• Cream together toasted mini marshmallows, butter, oil, sugar, and marshmallow crème in a large bowl with an electric mixer until thoroughly incorporated and smooth, 2 to 3 minutes. Beat in egg whites, 1 at a time, mixing well after each addition. Mix in vanilla and almond extracts. Stir in half of the flour mixture until just combined. Mix in buttermilk until just combined. Stir in remaining flour mixture until just combined.
• Pour batter into the prepared cake pan, and spread into an even layer.
• Bake in the preheated oven until the top springs back lightly when touched, 35 to 40 minutes. Allow cake to cool in the pan for 10 to 15 minutes before transferring to a wire rack to cool completely.

TOASTED-MARSHMALLOW FROSTING

Steps:

• Place marshmallows on cookie sheet lined with parchment paper. Place on lower rack of oven, and broil marshmallows until nice and brown. Be sure to keep an eye on them?hey burn very, very quickly. Combine butter and icing sugar in electric mixer fitted with paddle attachment, on low until blended (about 1 minute). Add vanilla and mix on high for about 3 minutes. Add marshmallow cream and toasted marshmallows, and mix on lowest setting for about 1 minute.

TOASTED MARSHMALLOW CREME BRULEE

Steps:

• Thread 24 marshmallows onto skewers and toast over an open flame until golden and charred in spots. (Alternatively, place the marshmallows on a baking sheet and broil, turning with a spoon, until toasted all over.)
• Put the toasted marshmallows, cream, milk, vanilla and salt in a saucepan and cook, stirring constantly, over medium heat until the marshmallows melt. (Some charred bits may remain.) Let cool 20 minutes.
• Preheat the oven to 325 degrees F. Whisk the eggs and egg yolks in a bowl. Slowly whisk in 1 cup of the cooled marshmallow mixture, then whisk in the remaining mixture, being careful to not beat in too much air. Pour through a fine-mesh sieve into a large liquid measuring cup.
• Arrange six 4-ounce ramekins in a roasting pan. Divide the custard among the ramekins. Transfer the roasting pan to the oven and add enough hot water to reach halfway up the sides of the ramekins. Bake until the custards are set but wobbly in the center, 30 to 35 minutes. Remove from the oven and let sit in the water bath until cool enough to handle. Remove the custards from the water bath and let cool to room temperature, then cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
• Preheat the broiler. Transfer the custards to the freezer to chill, 15 to 30 minutes. Meanwhile, pulse the remaining marshmallows and 3 tablespoons hot water in a food processor until creamy, about 1 minute. Top each custard with 1 to 2 tablespoons of the marshmallow topping and gently spread to the edges with damp fingertips. Broil until the tops are bubbly and dark brown. Transfer the creme brulees to the refrigerator to chill, about 1 hour. Serve cold.