Tag: caramel sauce

Sweet Potato Marshmallow Casserole

I always thought it would be tough to beat sweet potatoes with marshmallows until I read this recipe from Damaris Phillips.  I have 5 words for you…mascarpone cheese and caramel sauce! That’s what makes these potatoes far superior to any others on the Thanksgiving table.  These are definitely a bit extravagant but why not indulge this fall?! This Sweet Potato Marshmallow Casserole is certainly worth it!

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Sweet Potato Marshmallow Casserole
 

Ingredients
  • 5 sweet potatoes (9 ounces each)
  • ½ cup mascarpone cheese
  • 3 T. light brown sugar
  • 1 tsp. cinnamon
  • ½ teaspoon plus ⅛ kosher salt
  • ¼ cup caramel sauce
  • 3 large egg whites, at room temperature
  • ½ teaspoon cream of tartar
  • 6 tablespoons sugar

Instructions
  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Fork the skins of the potatoes and roast 1 hour till soft.
  3. When cool enough, slice in half and scoop flesh into mixer.
  4. Beat it with the mascarpone, brown sugar, cinnamon and ½ teaspoon salt.
  5. Once combined pour in pie dish and drizzle caramel on top.
  6. Clean the mixer and with whisk beat egg whites, cream of tartar and ⅛ teaspoon salt on medium speed until foamy. Increase to high and gradually add sugar until stiff peaks-4 mins.
  7. Spoon over potato and smooth our with offset spatula!
  8. Bake 25-30 mins.

3.4.3177

Adapted from Damaris Phillips

The post Sweet Potato Marshmallow Casserole appeared first on Hugs and Cookies XOXO.

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S’MORES DIPPED IN HOMEMADE SALTED CARAMEL

IT’S TIME FOR THE SECRET RECIPE CLUB REVEAL AGAIN!!! FOR THE SECRET RECIPE CLUB,
EVERYONE IS GIVEN THE NAME OF A BLOG (SECRETLY) AND YOU CHOOSE ONE
RECIPE TO MAKE FROM THAT BLOG. THEN, EVERYONE POSTS AT THE SAME TIME ON
THE SAME GIVEN DAY….TODAY!!!! IT IS FUN TO DISCOVER WHO HAD YOUR
BLOG AND TO REVEAL THE ONE YOU WERE SECRETLY BAKING/COOKING FROM ALL
ALONG!

THIS MONTH, I RECEIVED AUTHENTIC SUBURBAN GOURMET! WHAT A FABULOUS COLLECTION OF RECIPES! AND THE PHOTOGRAPHS ARE SIMPLY AMAZING.  WHEN I SAW THIS OOEY GOOEY TREAT FOR S’MORES DIPPED IN CARAMEL SAUCE I COULDN’T RESIST! CAN YOU??? BE SURE TO CHECK OUT LISA’S AMAZING BLOG AND TRY HER S’MORES DIPPED IN CARAMEL!!!!

   
Salted Caramel Sauce or Use My Go-To Caramel Recipe as I did

1 ½ C. sugar
¼ C. water
½ t. lemon juice
1 C. heavy cream
2 t. Grey Salt

Stir sugar, water and lemon juice in a large saucepan over medium heat until the sugar dissolves. Increase the heat; boil without stirring until the mixture turns deep amber brown. This should take about 9 minutes. Take off the stove and hold over the sink before pouring the cream mixture into the sugar mixture. It will boil and bubble. Once  calmed down, add grey salt and set back on the burner and reduce slightly over medium low heat for about 8 minutes. Chill until thickened. Put into another container and slightly heat when ready to use.

S’mores

Marshmallows
Graham Crackers
Hershey Chocolate Bars

Roast marshmallow over flame until toasty golden brown and melted. Break a graham cracker in a half, add chocolate and melted marshmallow then put other half of graham cracker on top and press gently together. Dip in salted caramel sauce.


Brown Sugar Salted Caramel

IT’S TIME FOR THE SECRET RECIPE CLUB REVEAL AGAIN!!!
FOR THE SECRET RECIPE CLUB,
EVERYONE IS GIVEN THE NAME OF A BLOG (SECRETLY) AND YOU CHOOSE ONE
RECIPE TO MAKE FROM THAT BLOG. THEN, EVERYONE POSTS AT THE SAME TIME ON
THE SAME GIVEN DAY….TODAY!!!! IT IS FUN TO DISCOVER WHO HAD YOUR BLOG
AND TO REVEAL THE ONE YOU WERE SECRETLY BAKING/COOKING FROM ALL ALONG!
  

This month I received Lick That Spoon.  What a fun blog.  I often make salted caramel, but had never tried it with brown sugar.  Definitely a very sweet version but loved just the same! And super easy to make! Thanks for a great sauce!


 
CARAMEL SAUCE
2 cups brown sugar
1/2 cup water
1 1/2 cups heavy cream
1 tsp vanilla essence
2 tbsp butter
large pinch of salt

Add the water and sugar to a medium saucepan, and stir to combine. Place
over a low heat until the sugar dissolves, refrain from stirring.
Increase the temperature to a medium heat and boil for about 5 minutes
until the sauce turns a golden brown. Using a swirling motion, move the
saucepan around  to stir the sauce. Be sure to keep a close eye on the
sauce as it can easily burn at this point. Remove from heat and slowly
add cream and vanilla essence. At this point the caramel will
solidify–then add the butter and the salt. Return to the stove on a low
heat, stirring continually until the ingredients are well incorporated
the sauce becomes a smooth caramel. Cool for at least four hours, then
bottle and refrigerate. Sauce will become thicker on cooling and
refrigeration.


Makes approximately 3 cups of delicious caramel.



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