Tag: MARSHMALLOWS

HOT CHOCOLATE SNACK MIX

I found this recipe on the back of a bag of marshmallows earlier this year, and have been waiting for the outside temperature to drop so I could make this! This snack mix is easy to make and it really does taste just like hot chocolate – it’s the perfect fall/winter (or anytime!) snack! The recipe makes a pretty large batch so I think I’ll be making some for my neighbors once we get a little closer to the holidays!

Hot Chocolate Snack Mix

8 cups Rice Chex cereal

16 ounce bag miniature marshmallows

2 cups mini graham crackers (I just used Golden Grahams cereal, but you could probably break up graham crackers into small pieces instead)

5 Tbsp instant hot chocolate mix, divided

1 tsp hot water

1/2 cup butter

2 cups semi-sweet chocolate chips

1 tsp cinnamon

3 cups powdered sugar

1/4 cup baking cocoa

Combine Rice Chex, marshmallows and graham crackers/cereal in a large bowl and mix together.

In a different microwave-safe bowl, stir 1 Tbsp of the hot chocolate mix with the water until the mix is dissolved. Stir in the chocolate chips, butter and cinnamon. Microwave for 1 minute and stir. Continue microwaving in 20 second intervals until mixture is melted and smooth. Pour the mixture over the cereal and stir until well coated.

In a different bowl, combine the powdered sugar, the remaining 4 Tbsp of hot cocoa mix and the baking cocoa. Once this has been well mixed, pour the dry ingredients over the chocolate-coated cereal and stir until the cereal is well coated.

Spread in a single layer on waxed paper to cool and then store in an airtight container.

Enjoy!

DIY Marshmallow Dollops

Who says marshmallows have to be square? This experiment marks the kick off of a little marshmallow spree I’ll be on all weekend. I figure once I get out the stand mixer and the gelatin packets I might as well go for it. I think homemade marshmallow are so worth the little extra effort, the flavor and texture is much better than store bought. One bite reminds you that marshmallows are actually candy, not the tasteless puffs we’re used to from the bag. These remind me of vanilla taffy.

I’m going to be honest, though, these aren’t easy to shape into perfect dollops. You’re going to have to prepare yourself for some slumped, misshapen heaps among the occasional perfectly swirled dollop. But if you can muster a little dexterity and a lot of tolerance for a sticky mess, you’ll wind up with some pretty cute little treats. The issue is that the marshmallow goo has to go inside a large zip lock baggie and then get extruded out through a hole you cut in one corner. Sounds simple enough, but it’s a little bit of a challenge. I used my basic vanilla bean marshmallow recipe that you can fine here. If you want to you can just make them the old fashioned way, in neat little cubes. I think these have a whimsical charm, though, and are worth the sticky fingers.

Keep them for the kids’ cocoa, give them away by the bagful. These will come in handy in the next few months, I promise. I suppose you could sprinkle them with crushed candy canes, or dust them with cocoa powder for a variation. Sprinkles, too. There are lots of reasons to make these, but the main one is that making marshmallows is just plain fun. A little bit of this, a little bit of that, and you end up with the silkiest glossiest marshmallow cream.

What You Will Need

Vegetable oil, for brushing
4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
3 cups granulated sugar
1 1/4 cups light corn syrup
1/4 tsp salt
1 Tbsp pure vanilla extract or paste
confectioner’s sugar for dusting

Instructions

Lay out a large sheet of parchment paper on a flat surface and spray it with cooking spray.
In the bowl of a stand mixer fitted with the whisk attachment, put 3/4 cup of water. Sprinkle the gelatin over it and let it sit.
In a medium saucepan, put the sugar, corn syrup, and salt. Begin heating it, stirring to dissolve the sugar. Then stop stirring and let the sugar syrup come up to 238 degrees. It will boil for a while before it gets there.
Then, with the mixer on low, slowly pour the hot syrup into the gelatin. Gradually increase the speed of the mixer until it is on high. Beat on high for about 12 minutes until the mixture is stiff. Beat in the vanilla.
Pour the marshmallow into a gallon sized zip lock baggie. The easiest way to do this is the set it over a small bowl and fold back the top to form as big an opening as you can. Snip a 1/2 inch hole off one corner.
Working quickly, pipe little spirals, working from the outside in, until you have a nice dollop. Go on until you have used up all the marshmallow cream.
Let the dollops sit until they are firm, several hours at least, depending on how dry your weather is. Dust them with confectioner’s sugar and carefully peel them off the paper. Dust the bottoms with confectioner’s sugar as well.

Notes

These won’t spoil, but they will dry out, so keep them in an airtight container.

This recipe adapted from Martha Stewart

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http://theviewfromgreatisland.com/2013/10/diy-marshmallow-dollops.html

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Have fun!

SALTED CARAMEL RICE KRISPIE SQUARES

I’ve had a craving for caramel and marshmallow together so I thought I’d combine the two for this simple little treat. Little did I know that they’d turn out to be a huge hit. I’m talking, people were grabbing squares and hiding them in napkins for later, for fear we’d run out before they got their fill. They are that good. I’m not sure plain Rice Krispie Treats will ever be welcome in our house again! The coarse sea salt on top just adds a lovely little touch too- don’t leave it out!

Salted Caramel Rice Krispie Squares

3 TBSP butter
1 10-oz package regular sized marshmallows or 4 cups mini marshmallows {I always toss in an extra 1/2 cup for good measure.}
6 cups Rice Krispie Cereal
1 package Kraft Caramel Bits
2 TBSP milk
about 2 tsp coarse seal salt

Spray a 9×13 glass pan with non-stick spray. Also spray a rubber scraper.

In a large bowl measure out marshmallows and butter. Microwave for about 2 minutes, until marshmallows are super soft and growing at an alarming rate. 😉

Using your now-non-stick rubber scraper, stir the Rice Krispie cereal into the marshmallow mixture. Once well mixed, transfer to the 9×13 pan and gently press in until the treats are as even as possible.

Once they’re cooling in the pan, pour the caramel bits into a microwave-safe dish and add the milk. Microwave for about 1 minute. Bits won’t necessarily look melted, but once you begin stirring them, they’ll run smooth. If they don’t, put back in the microwave for another 15 seconds.

Once they’re smooth, pour over the Rice Krispie Treats and use your rubber scraper to smooth the caramel over the top until even.

Sprinkle on coarse sea salt and let cool completely.

Once cool, I like to take all the treats out and put the entire block on a cutting board. I slice them all at once, then return them back to the pan.

ENJOY!

I found the package of Kraft Caramel Bits at Walmart, but I think most grocery stores carry them this time of the year.