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                                                                  No Perfect Matches exist, the closest matches I found are:
                                                                  Ingredients
                                                                  • Yes No 2 lb underripe granny smith apples
                                                                  • Yes No 4 cup water
                                                                  • In a large saucepan, over high heat, bring the apples and water to a boil. Reduce the heat to medium and simmer for 20 minutes or until tender. Remove from the heat and cool. Line a large bowl with dampened cheesecloth. Pour the pulp and juice through the cheesecloth. Gather the corners of the cheesecloth, and tie in a knot. Suspend from a cabinet knob or handle and allow to drip into a bowl overnight. The next day, measure the apple juice and pour into a large pot. Bring the liquid to a boil over high heat and cook until reduced by half. Refrigerate and use within 4 days or pour into containers and freeze for up to 6 months
                                                                  Yields: 1 ½cups
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                                                                  The cooked custard dressing for this salad is uniquely delicious. Mixing in marshmallow halves with the fruit makes each serving light, fluffy and fun! -Beverly Wade Park Forest, Illinois

                                                                  Ingredients
                                                                  • Yes No 1 large, 16 oz marshmallows
                                                                  • Yes No 3 egg yolk
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/8 tsp mustard powder
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 2 tsp powdered sugar
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 20 oz pineapple chunks in juice (canned)
                                                                  • Yes No 1 15 oz mandarin oranges
                                                                  • Yes No 3 cup sliced strawberry
                                                                  • Yes No 1 cup blueberry
                                                                  • Yes No 1/2 cup chopped pecan
                                                                  • Place marshmallows in a large bowl; set aside. In a saucepan, whisk the egg yolks, milk and mustard. Cook and stir over medium heat until mixture reaches 160° and coasts the back of a metal spoon. Cool for 5 minutes. Stir into marshmallows.
                                                                  • In a bowl, beat the cream, confectioners' sugar and vanilla on medium speed until soft peaks form. Fold into marshmallow mixture. Add fruit; gently toss to coat. Cover and refrigerate for at least 3 hours. Just before serving, stir in pecans. Yield: 18 servings.
                                                                  Yields: 18servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
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                                                                  Christine Mills relies on convenient cans of pineapple chunks, fruit cocktail and mandarin oranges to speed up this marshmallow fluff. The Buffalo, New York subscriber dresses up the salad a bit by stirring in the rich sour cream and chopped pecans for a pleasant crunch.

                                                                  Ingredients
                                                                  • Yes No 1 20 oz pineapple chunks in juice (canned)
                                                                  • Yes No 1 15 oz fruit cocktail
                                                                  • Yes No 1 15 oz mandarin oranges
                                                                  • Yes No 1 cup chopped pecan
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 2 1/2 cup whipped topping
                                                                  • Yes No 3 miniature cup marshmallow
                                                                  • In a large serving bowl, combine the fruit, pecans and sour cream. Fold in whipped topping and marshmallows. Cover and refrigerate until serving. Yield: 10-12 servings.
                                                                  Yields: 11servings
                                                                  • Total Time: 15 minutes
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                                                                    serving bowl

                                                                  Patricia Staudt of Marble Rock, Iowa dresses up canned fruit with marshmallows and a home-cooked pudding-like dressing to make this light and refreshing salad. At 31 cents a serving, it's an economical addition to most any meal.

                                                                  Ingredients
                                                                  • Yes No 1 20 oz pineapple tidbits
                                                                  • Yes No 1 15 oz chunky mixed fruit
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 egg
                                                                  • Yes No 1/2 cup whipped topping
                                                                  • Yes No 1 miniature cup marshmallow
                                                                  • Drain pineapple and mixed fruit, reserve 1 cup of juice. Set fruit aside.
                                                                  • In a large saucepan, combine sugar and flour. Stir in lemon juice and reserved fruit juices until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Cool completely.
                                                                  • Fold in the whipped topping, marshmallows, pineapple and mixed fruit. Transfer to a serving bowl. Yield: 10 servings.
                                                                  Yields: 10servings
                                                                  • Total Time: 15 minutes
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                                                                  Ingredients
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 1 8 oz marshmallow creme
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Combine ingredients in a blender and process until smooth. Refrigerate for at least one hour. Use as a dip for fresh fruits. Variations: The dip may be colored a light pastel by dipping a toothpick in food coloring and stirring it in (or just 1 drop if using liquid food coloring). Pink goes well with strawberries; lime green or peach colors also work well. Flavorings such as citrus peels and oils may also be added; orange flavor makes an excellent dip for chocolate covered fruit. Makes about 5 cups.
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                                                                    toothpick

                                                                  You can whip up this sweet and creamy dip in just ten minutes! “I like to serve it in a bowl surrounded by fresh-picked strawberries at spring brunches or luncheons,” notes Cindy Steffen of Cedarburg, Wisconsin.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz philadelphia cream cheese
                                                                  • Yes No 3/4 cup cherry yogurt
                                                                  • Yes No 1 8 oz carton frozen whipped topping
                                                                  • Yes No 1 7 oz marshmallow creme
                                                                  • Yes No assorted fresh fruit
                                                                  • In a large bowl, beat cream cheese and yogurt until blended. Fold in whipped topping and marshmallow creme. Serve with fruit. Yield: 5 cups.
                                                                  Cuisine:YesNophiladelphia
                                                                  Yields: 40servings
                                                                  • Total Time: 10 minutes
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                                                                    Philadelphia Brand

                                                                  For a taste of summer sunshine, Marana, Arizona’s Marian Bauerle whips up this quick, refreshing salad. “It’s pretty enough to double as a dessert,” she notes. “Peach yogurt and coconut really dress up the canned fruit cocktail.” TIP: LEFTOVER MINI MARSHMALLOWS CAN BE ADDED TO HOMEMADE TRAIL MIX OR A BOWL OF CEREAL OR USED AS A TOPPING FOR A BAKED SWEET POTATO ALONG WITH BUTTER AND CINNAMON.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz fruit cocktail
                                                                  • Yes No 1 medium firm banana
                                                                  • Yes No 1/2 miniature cup marshmallow
                                                                  • Yes No 1/3 cup peach yogurt
                                                                  • Yes No 2 tbsp mayonnaise
                                                                  • Yes No 2 tbsp coconut meat
                                                                  • Yes No 2 maraschino cherry
                                                                  • In a bowl, combine the fruit cocktail, banana and marshmallows. Combine yogurt and mayonnaise until blended; add to fruit mixture and stir to coat. Spoon into individual dishes; top with coconut and a cherry if desired. Yield: 2 servings.
                                                                  Yields: 2servings
                                                                  • Total Time: 15 minutes
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                                                                  Our family loves this recipe," says Joan Hallford of North Richland Hills, Texas. "It's truly a time-saver. I can assemble the kabobs and dip in minutes, yet they taste like I fussed all day.

                                                                  Ingredients
                                                                  • Yes No 1 20 oz pineapple chunks in juice (canned)
                                                                  • Yes No 1 7 oz marshmallow creme
                                                                  • Yes No 3 tbsp mayonnaise
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Yes No 3 medium firm banana
                                                                  • Yes No 3 tbsp frozen orange juice concentrate
                                                                  • Yes No 1 cup coconut meat
                                                                  • Yes No 1 6 oz maraschino cherries
                                                                  • Yes No 1 cup seedless grape
                                                                  • Drain pineapple, reserving 4 teaspoons juice (discarding remaining juice or save for another use); set pineapple aside. In a bowl, combine marshmallow creme, mayonnaise, vanilla and the reserved pineapple juice until blended.
                                                                  • Roll banana chunks in orange juice concentrate, then in coconut. Thread bananas, pineapple, cherries and grapes on skewers. Serve with dip. Yield: 6 servings (about 1 cup dip).
                                                                  Yields: 6servings
                                                                  • Total Time: 30 minutes
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                                                                  Claudia Ruis knows a way to slip more fruit into your family's diet. "Both kids and adults love these fun grilled fruit kabobs. I like the fact that the sauce and be made ahead of time," she writes from Massapequa, New York. "Kids will have a great time helping to assemble the kabobs, too."

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup raspberry
                                                                  • Yes No 1/3 cup orange juice
                                                                  • Yes No 1 tbsp powdered sugar
                                                                  • Yes No 2 medium firm banana
                                                                  • Yes No 2 cup cubed pineapple
                                                                  • Yes No 2 large plum
                                                                  • Yes No 24 large marshmallow
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp honey
                                                                  • Mash and strain raspberries, reserving juice. Discard seeds. In a small bowl, combine the orange juice, sugar and raspberry juice; set aside.
                                                                  • On 12 metal or soaked wooden skewers, alternately thread fruit and marshmallows. Combine lemon juice and honey; brush over fruit.
                                                                  • Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat. Place kabobs over drip pan and grill over indirect medium heat for 2-4 minutes or until marshmallows are golden, turning frequently. Serve with raspberry sauce. Yield: 6 servings.
                                                                  Yields: 6servings
                                                                  • Total Time: 30 minutes
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                                                                  Marshmallows
                                                                   1 h 5 m
                                                                  Ingredients
                                                                  • Yes No powdered sugar
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 1/2 tbsp gelatin
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 cup light corn syrup
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 2 egg white
                                                                  • Yes No food coloring
                                                                  • Dust an 8 by 12-inch baking sheet generously with confectioners' sugar.
                                                                  • Place 1/2 cup of cold water and the gelatin in the bowl of an electric mixer with a whisk attachment. Let stand for 30 minutes.
                                                                  • In a small heavy saucepan, combine the remaining water, sugar, corn syrup, salt and vanilla. Cook over medium-low heat, stirring, until sugar has dissolved. If necessary, wash down the sides of the pan with a wet pastry brush to dissolve any sugar crystals clinging to the side of the pan.
                                                                  • Raise the heat to high and cook, without stirring, until a candy thermometer registers 240 degrees F. Remove from the heat and, working quickly, add the egg whites to the bowl of the electric mixer and whip on high speed until stiff peaks form. Reduce speed to low and slowly pour the syrup into the bowl, making sure the stream remains between the whisk and side of the bowl. If you want to color the marshmallows, add the food coloring at this stage, until desired color is reached. Increase the speed to high again and whip until the mixture has at least doubled and becomes thick and fluffy.
                                                                  • Pour the mixture onto the baking sheet and spread out evenly using a spatula. Dust the top with confectioners' sugar and let it sit out overnight, uncovered, to dry. Invert the marshmallow mixture onto a cutting board and, using a hot knife, cut into 1 1/2 to 2-inch squares. Dust with more confectioners' sugar.
                                                                  Yields: 40squares
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Inactive Time: 30 minutes
                                                                  • Total Time: 1 hour 5 minutes
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                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 2 large egg white
                                                                  • Yes No pinch cream of tartar
                                                                  • Yes No pinch salt
                                                                  • In a small saucepan, combine the granulated sugar with the water and bring to a boil over moderately high heat, stirring constantly until the sugar has dissolved, 2 to 3 minutes.
                                                                  • In a large bowl of a standing electric mixer, beat the egg whites with the pinches of cream of tartar and salt until soft peaks form.
                                                                  • With the mixer at medium speed, carefully pour the hot sugar syrup into the egg whites. Continue beating the frosting until cool and billowy, about 5 minutes. Immediately spread the frosting on the cupcakes and top as desired.
                                                                  Yields: 4cups (enough to frost 12 cupcakes)
                                                                  • Total Time: 20 minutes
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                                                                  Yummy! My mom likes this with smarty candies instead of nuts, but I prefer nuts. You can also substitute m&m candies once the marshmallow mixture has cooled, if you prefer.

                                                                  Ingredients
                                                                  • Yes No 1 popcorn
                                                                  • Yes No marshmallow
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/3 corn syrup
                                                                  • Yes No pecan
                                                                  • Add butter and marshmallows to a heavy pan on medium heat until melted, mixing constantly. Add corn syrup and stir. Remove from heat. Add nuts.
                                                                  • Once cooled so that it pours well and you can handle it without burning yourself, pour and mix into popcorn. Enjoy!
                                                                  Yields: 4adult servings
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                                                                  Lillet Marshmallows
                                                                   3 h 45 m

                                                                  Why should kids have all the fun? A lovely way to keep the conversation going long after dessert, these soft, aromatic little confections are like Peeps for adults. Lillet perfumes the marshmallows with orange and honey notes and gives them a haunting buzz.

                                                                  Ingredients
                                                                  • Yes No 3 1/4 oz unflavored gelatin
                                                                  • Yes No 3/4 cup lillet blanc
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 cup light corn syrup
                                                                  • Yes No 1/4 cup water
                                                                  • Lightly oil an 8-inch square baking pan.
                                                                  • Sprinkle gelatin over 1/2 cup Lillet in bowl of mixer and let soften while making syrup
                                                                  • Stir together sugar, corn syrup, water, a pinch of salt, and remaining 1/4 cup Lillet in a small heavy saucepan. Boil over medium heat, without stirring, until thermometer registers 238 to 240°F. Remove from heat.
                                                                  • With mixer at low speed, pour hot syrup into gelatin mixture in a slow stream down side of bowl. Increase speed to high and beat until very thick and mixture forms a thick ribbon when beater is lifted, 11 to 13 minutes.
                                                                  • Scrape marshmallow into baking pan (it will be very gooey) and smooth top with a lightly oiled spatula. Let stand, uncovered, at room temperature until surface is no longer sticky and you can gently pull marshmallow away from sides of pan with your fingertips, 2 to 3 hours.
                                                                  • Using a sieve, dust a cutting board with confectioners sugar. Use a spatula to pull sides of marshmallow from edge of pan, then invert onto cutting board. Dust top with confectioners sugar. Cut marshmallow into 1-inch squares.
                                                                  • Dredge marshmallows in confectioners sugar to coat completely.
                                                                  • Cooks' notes: For best texture, make marshmallows on a dry day.
                                                                  • Sugared marshmallows keep, layered between sheets of parchment paper in an airtight container, in a dry place at cool room temperature 1 week.
                                                                  Yields: 64marshmallows
                                                                  • Active Time: 25 minutes
                                                                  • Total Time: 3 hours 45 minutes
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                                                                  Homemade marshmallow spread is so ridiculously easy to make that you'll chuckle at yourself for ever having assumed it was complicated. Making it also allows you to use pure vanilla extract, which tastes so much better than the fake vanillin flavoring in many commercial versions. This spread is superb in S'mores Crêpes.

                                                                  Ingredients
                                                                  • Yes No 2 tsp powdered dried egg whites
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 2/3 cup light corn syrup
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • In bowl of mixer, whisk together powdered egg white and warm water until powder is dissolved. Add corn syrup, confectioners' sugar, and salt, and beat on high speed until thick and white, 5 minutes. Beat in vanilla.
                                                                  • Cooks' note: You can substitute pasteurized egg whites such as Eggology. Use amount to equal 1 egg white. Leftover spread keeps, covered and refrigerated, for several weeks.
                                                                  Yields: 1/3cups
                                                                  • Active Time: 3 minutes
                                                                  • Total Time: 8 minutes
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                                                                  Ingredients
                                                                  • Yes No 5 large egg white
                                                                  • Yes No 1 2/3 cup sugar, granulated
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 1/2 cup light corn syrup
                                                                  • Yes No pinch cream of tartar
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Bring 1 inch of water to a boil in a wide saucepan. In a large stainless steel bowl, whisk the egg whites with the sugar, water and corn syrup until blended. Set the bowl over the saucepan and whisk the whites until the sugar is completely melted, 4 to 5 minutes. Rub some of the mixture between your fingers to be sure it's not gritty.
                                                                  • Remove the bowl from the saucepan and add the cream of tartar to the whites. Using a standing electric mixer, beat the egg whites at medium speed for 1 minute to break them up. Gradually increase the speed to high and beat until the icing is fluffy, firm and no longer warm to the touch, about 10 minutes. Beat in the vanilla. Use right away.
                                                                  Yields: 6 ½cups of icing
                                                                  • Total Time: 25 minutes
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                                                                    Minute

                                                                  A marshmallow sauce for ice cream.

                                                                  Ingredients
                                                                  • Yes No 18 marshmallow
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1/2 tsp vanilla
                                                                  • Heat marshmallows and cream in top of double boiler over boiling water, folding and stirring until marshmallows are almost melted. Add vanilla and continue cooking and stirring until completely melted and well blended with cream. Serve hot. Sauce will thicken as it cools. Makes just over 1 cup. More Dessert Sauce Recipes Lemon Cream Sauce Recipe Butter Rum Sauce Recipe Mocha Sauce Recipe Caramel Sauce Recipe Spiced Apple Syrup Fresh Blueberry Sauce Spiced Vanilla Sauce Vanilla Sauce Dark Chocolate Sauce Hot Fudge Sauce Chocolate Sauce Old Fashioned Butterscotch Sauce Fudge Nut Sauce Strawberry Sauce Peanut Butter Fudge Sauce Butterscotch Sauce Lemon Sauce Rhubarb Sauce Caramel Sauce Whiskey Sauce Recipe Bourbon Sauce Recipe Dessert Sauce Recipe Index Bread Pudding Recipes Ice Cream Recipe Index Ice Cream Desserts Ice Cream Beverages Cakes, Pies, Desserts Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
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                                                                    slow cooker
                                                                  Ingredients
                                                                  • Yes No 4 tsp gelatin
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 3/4 cup light corn syrup
                                                                  • Yes No 6 large egg white
                                                                  • Yes No 1/4 tsp lemon juice
                                                                  • Yes No 1/8 tsp salt
                                                                  • In a small microwavable bowl, sprinkle the gelatin over 3 tablespoons of the water and let stand until softened.
                                                                  • In a medium saucepan, combine 1 1/2 cups of the sugar with the corn syrup and the remaining 3 tablespoons of water. Bring to a boil, stirring, until the sugar is dissolved. Keep warm.
                                                                  • Meanwhile, in a standing electric mixer fitted with a whisk, beat the egg whites with the lemon juice and salt until soft peaks form. Gradually add the remaining 1/2 cup of sugar, beating at high speed until stiff and glossy. With the mixer at medium speed, slowly and carefully add the hot sugar syrup in a thin stream. When all of the syrup has been added, beat the meringue at medium-high speed until slightly cooled, about 5 minutes. Microwave the gelatin until melted, about 15 seconds. With the mixer on, beat the melted gelatin into the meringue. Use right away.
                                                                  Yields: 9cups
                                                                  • Total Time: 30 minutes
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                                                                  Here's a soda fountain favorite that goes back more than a century. It's similar to an Italian meringue frosting for cakes, and is to die for on any chocolate ice cream.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup light corn syrup
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3/4 tsp pure vanilla extract
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1/4 tsp cream of tartar
                                                                  • Yes No pinch kosher salt
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Combine the corn syrup, sugar, vanilla, and 1/4 cup water in a saucepan and stir well. Cook over high heat, swirling the pan by its handle, until the mixture comes to a boil. Cook for 4 to 5 minutes, or until the syrup reaches the soft-ball stage and the temperature registers 240°F on a candy thermometer.
                                                                  • While the syrup boils, place the egg whites in a grease-free mixing bowl and beat at medium speed with an electric mixer until frothy. Add cream of tartar and salt, increase the speed to high, and beat until stiff peaks form.
                                                                  • Pour the hot syrup into the meringue very slowly with the mixer set on medium speed, and continue beating several minutes until mixture holds its shape. Beat in the vanilla. Transfer the sauce to a container and refrigerate until cold.
                                                                  • Note: The egg whites in this recipe may not be fully cooked. If salmonella is a problem in your area, you can use powdered egg whites.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 1 ½cups
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                                                                  Ingredients
                                                                  • Yes No 1 4 tbsp cup water
                                                                  • Yes No 2 3/4 cup sugar, granulated
                                                                  • Yes No 2/3 cup corn syrup
                                                                  • Yes No 1/3 1 tbsp cup minus 1 tablespoon gelatin powder
                                                                  • Yes No 3/4 cup corn syrup
                                                                  • Yes No 1 lemon
                                                                  • Yes No 3 different flavored oils, any flavor
                                                                  • Yes No 3 different colors of food color paste
                                                                  • Yes No corn starch
                                                                  • Yes No powdered sugar
                                                                  • Boil the water, sugar and 2/3 cup corn syrup to 230 degrees F. Bloom the gelatin in 4 tablespoons of water. Place the 3/4 cup corn syrup, bloomed gelatin and lemon juice in the mixing bowl of your stand mixer. Add the hot sugar syrup to the bowl and whip until light and fluffy, about 5 minutes. If you want to flavor and/or color the marshmallows, divide the mixture into 3 bowls and add the flavored oil and food color.
                                                                  • Lightly spray vegetable cooking spray onto a parchment paper lined baking sheet. You will need a pan for each flavor and/or color that you make. Spread the marshmallow mixture onto the baking sheet so the top is smooth. Mix equal amounts of cornstarch and powdered sugar together and dust the top of the marshmallows. Let the marshmallows dry overnight, then dust again with cornstarch and powdered sugar.
                                                                  • Spray a sharp knife with cooking spray, then cut the marshmallows into long strips. Weave or braid 3 strips of different colors. Serve.
                                                                  Yields: 9servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Inactive Time: 12 minutes
                                                                  • Total Time: 37 minutes
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                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup corn syrup
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 3 tbsp gelatin, powdered
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 drop flavored oils, concentrated
                                                                  • Yes No corn starch
                                                                  • Yes No 4 oz dark chocolate, tempered
                                                                  • Yes No egg molds
                                                                  • Place the sugar, 1/4 cup corn syrup, and 1/2 cup water in a saucepan and cook to 110 degrees F. Simultaneously, bloom the gelatin in the 1/4 cup water.
                                                                  • Place the bloomed gelatin in the top of a double boiler and melt. Place the 1/4-cup plus 1 tablespoon corn syrup in a medium-sized mixing bowl. Pour the cooked sugar and the melted gelatin into the bowl of corn syrup. Whisk until fluffy. Add the drops of flavored oil. Spray the inside of the egg molds with vegetable cooking spray. Dust with cornstarch. Spoon the fluffy mixture into the egg molds. Let sit overnight. Unmold and decorate.
                                                                  • To decorate the eggs, make a cornet and fill with chocolate. Use the cornet to draw decorations onto the marshmallow eggs.
                                                                  • How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
                                                                  • Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
                                                                  • One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
                                                                  • Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
                                                                  • The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
                                                                  • A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.
                                                                  • How to Make a Cornet(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
                                                                  • The Cornet: A cornet is a small piping bag made from parchment paper. It is usually used to make fine decorations.
                                                                  • Cut an 8 by 12 by 14 1/2-inch triangle from a sheet of parchment paper. Hold the middle of the long side of the triangle between two fingers of one hand. Take the tip of the triangle on the short, wide end and roll it toward the other tip of that same end while simultaneously pulling it in an upward motion. The tip of a cone will form where your thumb and finger hold it on the long side.
                                                                  • Release your grip from the long side, so that you are now holding the two corners where they meet. The paper will already resemble a partially formed cone. Roll the remaining tail until it is completely rolled into a cone. There will be one point sticking up from the open end. Fold it inside toward the center, and crease the fold. Now you should have a cornet. To close the cornet once it has been filled, fold it away from the seam; this will keep the seam from opening. Use a pair of scissors or a sharp paring knife to cut an opening at the tip of the cornet to the desired size.
                                                                  Yields: 15eggs
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Inactive Time: 8 minutes
                                                                  • Total Time: 48 minutes
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                                                                  Ingredients
                                                                  • Yes No 12 oz semisweet chocolate
                                                                  • Yes No 2 oz sweetened condensed milk
                                                                  • Yes No 1 1/2 miniature cup marshmallow
                                                                  • Heat the milk and pour over chocolate; stir until melted. Stir in marshmallows. Pour into a parchment paper lined 8 inch square baking pan and refrigerate until firm, at least 12 hours. Cut into 36 squares.
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                                                                  Believe me when I tell you that making your own marshmallows is worth it. They are the dreamiest, creamiest confection you can ask for. Swirl one on your tongue and it will melt into your mouth like n..

                                                                  Ingredients
                                                                  • Yes No 3 unflavored gelatin
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 cup light corn syrup
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tabelspoon of pure vanilla
                                                                  • Yes No powdered sugar
                                                                  • Combine the gelatin and one half cup of water in the bottom of a large mixing bowl. (I recommend you use a large standing mixer for this project if you have one. The mixer will have to run a relatively long time. I'd hate to see someone overheat a small mixer). Let this combination sit while you make your sugar syrup.
                                                                  • In a medium sauce pan, combine the sugar, corn syrup, salt and one half cup of water. Heat on medium high and stir the mixture with a wooden spoon until the sugar begins to dissolve (it will become clearer). This takes just a minute or so. Attach your candy thermometer if you are using one. Then raise the heat to high and let this mixture bubble (boil but not boil over) until it reaches a temperature of 240 degrees or six minutes (whichever comes sooner). Make sure the thermometer is NOT touching the bottom of the pan or you'll get a false reading. I have taken the mixture off at six minutes and it was only 220 degrees. That's just fine. The time is more important than the temp.
                                                                  • With the mixer on low speed, carefully pour the hot syrup into the mixer on top of the gelatin mixture. Turn the mixer up to high and whip the mixture for 10 minutes; until it is very thick (it will almost fill the bowl so don't try two batches at once). It will be light and fluffy. If you see it starting to get gooey (look for spider web-looking stretched bits at the sides) turn off the mixer immediately. If you time it for 10 minutes you should be right on target. In the last two minutes of mixing momentarily turn the mixer down to low and drizzle in your vanilla. Then turn it back up to high for the rest of the 10 minute duration.
                                                                  • While the mixer is running, generously dust the bottom of a clean, dry 9 X 13 glass baking pan with powdered sugar.
                                                                  • When the mixer is finished, immediately pour the fluffy batter into the baking pan, on top of the powdered sugar. Spread with a spatula to flatten it and get it into the corners. (If this process is difficult it means your marshmallows spent too much time in the mixer and you are going to have chewy results. If it's smooth as a cloud and spreads easily you are doing an excellent job).
                                                                  • Now generously dust the top of the mixture with more powdered sugar until completely covered and let the pan sit on your counter for 7 hours or over night.
                                                                  • With a large spatula work the edges of the marshmallow away from the pan sides. Then carefully slide the spatula under the cooled marshmallow mixture to lift it from the pan. You will likely need to work it a bit from all four sides. The marshmallow will turn out in one large sheet onto your cutting board. Dust the top with powdered sugar to soak up any sticky bits.
                                                                  • Now you can cut your marshmallows. Use a large chef knife and just press down across the marshmallow. If you are making small marshmallows your band of marshmallow will be about one half inch wide and the width of the pan. It will look like a long cigar of marshmallow when you cut it.
                                                                  • Dust the cut edges with powdered sugar to make them easy to handle. You can just smooth your finger across the edges. Then cut crosswise to make your square marshmallows. On a large plate roll the marshmallows around (gently) in more powdered sugar to coat the edges that you just cut. Store the marshmallows in a dry place (plastic zip bags will do fine).
                                                                  • I recommend you eat the marshmallows within 5 days. They will stay beautifully soft during this time. These are homemade marshmallows so don't think they will last indefinitely like the puffs you buy in the store.
                                                                  • Eat them plain (they get rave reviews) or float them in your hot cocoa. I also hear they are great in coffee!
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                                                                    Minute

                                                                  These can be layered between sheets of parchment and stored in an airtight container at room temperature for up to two weeks.

                                                                  Ingredients
                                                                  • Yes No vegetable cooking spray
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3 1/4 oz unflavored gelatin
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 2/3 cup light corn syrup
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1/2 cup potato starch
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Line 13x9x2-inch metal baking pan with foil.
                                                                  • Coat foil lightly with nonstick spray. Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with whisk attachment. Sprinkle gelatin over water. Let stand until gelatin softens and absorbs water, at least 15 minutes.
                                                                  • Combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup cold water in heavy medium saucepan. Stir over mediumlow heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Attach candy thermometer to side of pan. Increase heat and bring syrup to boil. Boil, without stirring, until syrup reaches 240°F, about 8 minutes.
                                                                  • With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto whisk, as it may splash). Gradually increase speed to high and beat until mixture is very thick and stiff, about 15 minutes. Add vanilla and beat to blend, about 30 seconds longer.
                                                                  • Scrape marshmallow mixture into prepared pan. Smooth top with wet spatula. Let stand uncovered at room temperature until firm, about 4 hours.
                                                                  • Stir potato starch and powdered sugar in small bowl to blend. Sift generous dusting of starch-sugar mixture onto work surface, forming rectangle slightly larger than 13x9 inches. Turn marshmallow slab out onto starch-sugar mixture; peel off foil. Sift more starch-sugar mixture over marshmallow slab. Coat large sharp knife (or cookie cutters) with nonstick spray. Cut marshmallows into squares or other shapes. Toss each in remaining starch-sugar mixture to coat. Transfer marshmallows to rack, shaking off excess mixture.
                                                                  • *A food thickener made from cooked, dried, ground potatoes, this gluten free flour is also known as potato flour; available at most supermarkets.
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                                                                  Ingredients
                                                                  • Yes No 3 unflavored gelatin
                                                                  • Yes No 1 cup water
                                                                  • Yes No 12 1 1/2 cup oz sugar, granulated
                                                                  • Yes No 1 cup light corn syrup
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No nonstick spray
                                                                  • Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
                                                                  • In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
                                                                  • Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
                                                                  • Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
                                                                  • When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
                                                                  • Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
                                                                  • Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.
                                                                  • Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.
                                                                  • Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.
                                                                  • Prep Time: 35 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Inactive Time: 4 hours
                                                                  • Total Time: 4 hours 45 minutes
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                                                                  Once these vanilla-flavored puffs pop up in a gift basket or on a serving tray, they're bound to become perennial favorites! Recipe from Country Women Mag. They kept the candy easy, too, by making it..

                                                                  Ingredients
                                                                  • Yes No 2 unflavored gelatin
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1 cup light corn syrup
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No powdered sugar
                                                                  • Yes No 1 1/2 lb white candy coating
                                                                  • Yes No red and yellow paste food coloring
                                                                  • Yes No 1/2 miniature cup semisweet chocolate chip
                                                                  • Coat a 13-in. x 9-in. x 2-in. pan and a 9-in. square pan with cooking spray; set aside.
                                                                  • In a bowl, combine gelatin and cold water; let stand for 5 minutes.
                                                                  • Meanwhile, in a saucepan, combine the sugar, hot water and 1/2 cup corn syrup.
                                                                  • Bring to a boil over medium heat, stirring constantly.
                                                                  • Cook, without stirring, until a candy thermometer reads 238 degrees (soft-ball stage).
                                                                  • Remove from the heat; stir in the remaining corn syrup.
                                                                  • Pour into a mixing bowl. Beat on high speed; gradually add gelatin mixture by tablespoonfuls until well blended.
                                                                  • Continue beating until fluffy and thickened, about 10 minutes.
                                                                  • Stir in vanilla; mix well. Pour into prepared pans. Let stand, uncovered, overnight.
                                                                  • Cut with a flower-shaped cookie cutter coated with cooking spray.
                                                                  • Dip flowers in confectioners' sugar, brush off excess.
                                                                  • In a microwave or heavy saucepan, melt candy coating; cool for 5 minutes.
                                                                  • Divide candy coating in half; tint one portion pink and the other yellow.
                                                                  • Using an icing knife, cover the flowers with candy coating.
                                                                  • Place on waxed paper-lined pans.
                                                                  • Sprinkle chocolate chips in center of flowers; let dry.
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                                                                  Lemon Marshmallows
                                                                   8 h 45 m
                                                                  Ingredients
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No 2 1/4 oz, 2 tbsp unflavored gelatin
                                                                  • Yes No 1/2 cup lemon juice
                                                                  • Yes No 1 3/4 cup sugar, granulated
                                                                  • Yes No 3/4 cup light corn syrup
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tbsp grated lemon zest
                                                                  • Yes No 25 drop yellow food coloring
                                                                  • Lightly grease a small baking sheet with the oil and set aside. Sprinkle with a light coating of confectioners' sugar using a fine mesh sieve.
                                                                  • In a small bowl, combine the gelatin with the lemon juice and set aside. Place a 2-quart saucepan over medium-heat, and add the sugar, corn syrup, water, salt, and lemon zest to the pan. Stir the contents of the pan occasionally until the sugar dissolves. Increase the heat to high and continue to cook, without stirring, until a candy thermometer inserted into the syrup reads 250 degrees F.
                                                                  • Place the gelatin mixture in the bowl of an electric mixer and mix on low speed. Remove the syrup from the stove and slowly drizzle into the bowl of the electric mixer to combine with the gelatin. Be sure to add the syrup in a slow and steady stream until it is all incorporated. Once the syrup is combined with the gelatin, begin to increase the speed of the mixer until it is on maximum. Beat the candy until the mixture becomes white in color and nearly triples in volume, about 15 minutes. Add the food coloring to the marshmallow at this point and stir to combine, about 1 minute more.
                                                                  • Transfer the marshmallow to the prepared pan, and using a rubber spatula, coated with oil, spread the mixture into the pan as best as possible. Wet your hands and press the marshmallow into the corners of the pan. Sprinkle with the remainder of the confectioners' sugar and allow the marshmallow to rest, uncovered, overnight.
                                                                  • Release the marshmallow from the pan and place on a cutting board. Cut the marshmallow into 1-inch squares and toss each piece in confectioners' sugar before serving. Marshmallows will keep for up to 1 week in an airtight container at room temperature.
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Inactive Time: 8 hours
                                                                  • Total Time: 8 hours 45 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    baking sheet
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                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 egg white
                                                                  • Yes No 1 ½ cup sugar, granulated
                                                                  • Yes No cup light corn syrup
                                                                  • Yes No pinch salt
                                                                  • Yes No 2 tsp vanilla
                                                                  • Yes No 6 drop pink food coloring
                                                                  • Using a large bowl, preferably the top of a double boiler, mix eggs, sugar, corn syrup ans salt until combined. Place the bowl over simmering water ans whisk until the sugar dissolves and the mixture is hot, about 3 minutes(be careful to not make it too hot since you are using eggs and don�t want them to scramble). Remove heat and beat 5-7 minutes until frosting is cool and stiff peaks form. Beat in vanilla. Add food coloring and beat until all the color is incorporated.
                                                                  • Place Strawberry Milkshake Whoppers(I used two XL boxes found at Target) into a large sealable plastic bag. Keep a couple out for decorating. Taking either a pan or a meat pounder, smash them up into pieces. Set aside.
                                                                  • Place one cake layer on cake plate. Take one cup of frosting and spread it out evenly onto the layer. Sprinkle Whopper pieces onto the frosted portion of the layer.
                                                                  • Place the second layer on top of the frosted layer. Use remainder of frosting to frost top and sides of cake.
                                                                  • Use the remaining Whopper pieces to decorate the sides of the cake.
                                                                  • Serve the day of, as the marshmallow frosting will get very stiff if it sits around.
                                                                    Steps:
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                                                                    sealable plastic bag
                                                                  Ingredients
                                                                  • Yes No marshmallow
                                                                  • Yes No caramel
                                                                  • Yes No gingersnap cookie
                                                                  • Yes No decorative elements
                                                                  • Dip a marshmallow in melted caramel; place on a gingersnap. Put sprinkles over excess caramel. Halve a marshmallow for head and attach with royal icing. Insert pretzels in body.
                                                                  • Flatten a spice drop; attach another to form hat. Cut scarves and bow ties from fruit leather; tuck under head. Dye royal icing and pipe eyes, nose and buttons. Attach pink Decors for cheeks.
                                                                    Steps:
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                                                                    dip
                                                                  • Yes No
                                                                    melt
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/2 cup light corn syrup
                                                                  • Yes No 4 egg white
                                                                  • Yes No 2 tbsp powdered gelatin
                                                                  • Yes No 4 tbsp water
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 2 tbsp powdered dried raspberries
                                                                  • Yes No 1 cornstarch, as needed
                                                                  • Yes No
                                                                  • Combine the sugar, water, and corn syrup in a saucepan fitted with a candy thermometer. Bring to a boil and cook to "soft ball" stage, about 235 degrees F.
                                                                  • Meanwhile, in a standing mixer fitted with the whisk attachment, whip the egg whites until soft peaks form.
                                                                  • In a small bowl, sprinkle the gelatin over the 2 tablespoons water and let dissolve.
                                                                  • When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and mix. Pour the syrup into the whipped egg whites. Add the vanilla and continue whipping until stiff. Add the powdered dried raspberries to turn it pink.
                                                                  • Spread the mixture onto a parchment-lined 8-inch square cake pan that's been lightly dusted with cornstarch. The parchment paper should come all the way up the sides of the pan. The marshmallow layer should be about 1-inch thick. Let cool, then cut into 1-inch squares, dipping your knife in cornstarch, if necessary, and toss in cornstarch lightly to keep them from sticking to each other. Skewer them and dip into your favorite dessert fondue.
                                                                  • Note: Buy dehydrated raspberries in the grocery store and grind them to a powder in a blender or a spice grinder
                                                                  Yields: 80marshmallows
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Inactive Time: 1 hour 30 minutes
                                                                  • Total Time: 1 hour 50 minutes
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    blender
                                                                    Supplies:
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                                                                  Ingredients
                                                                  • Yes No 1 24 oz ready to use pure white rolled fondant
                                                                  • Yes No food coloring kit
                                                                  • Yes No powdered sugar
                                                                  • Yes No 20 jumbo marshmallow
                                                                  • Line a large sheet pan with parchment paper. Divide fondant into as many pieces as colors that you would like to have. Knead food coloring, 1 drop at a time, into fondant. Sprinkle work surface and rolling pin with powdered sugar. Flatten fondant into a square and roll it out until it is 1/4-inch thick, rotating it so that it does not stick. Pierce any bubbles with a fork. Brush off excess sugar with a pastry brush.
                                                                  • With a knife, cut fondant into pieces just large enough to wrap each marshmallow. Stick each marshmallow on the end of each popsicle stick. Roll fondant around each marshmallow, pressing lightly to seal.
                                                                  Yields: 20popsicles
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    parchment paper
                                                                  • Yes No
                                                                    wooden popsicle stick

                                                                  My marshmallow cream reminds me of ice cream sundaes and my mother’s homemade fudge. It also reminds me of fluffernutter sandwiches and just eating spoonfuls of it out of that jar with the red lid and blue and white label. Basically, it reminds me of all the things that are now my dietary taboos. Finding out that it was made with eggs devastated me, but I’m relieved to know that I can make an alternative. I recommend using Lyle’s Golden syrup instead of corn syrup as a natural alternative, but this will yield an off-white color. If this bothers you, then feel free to use corn syrup instead. Note that this frosting base is neither vegan nor kosher.

                                                                  Ingredients
                                                                  • Yes No ½ cup water
                                                                  • Yes No 3 unflavored gelatin
                                                                  • Yes No 2 cup lyle's golden syrup
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No tsp vanilla extract
                                                                  • Yes No ½ tsp salt
                                                                  • In a small saucepan, add the cold water and sprinkle the gelatin over it. Let stand for 5 minutes. Add the Lyle’s Golden Syrup and heat the mixture over medium heat, stirring constantly, for 4 to 5 minutes, or just until the gelatin is completely dissolved.
                                                                  • Pour the gelatin and syrup mixture into the bowl of a stand mixer and beat for 3 minutes on medium speed, and then for 12 minutes at medium-high speed. The mixture will become thick, fluffy, and very sticky, just like commercial marshmallow cream.
                                                                  • Stir in the confectioners sugar, vanilla, and salt until combined, then beat on medium-high for another 2 minutes. Scrape down the sides of the bowl and beat for another minute. The longer it sits at room temperature, the stickier (more like a marshmallow) it will become.
                                                                  • Store, covered and refrigerated, for up to 3 days. Or store in an airtight container in the freezer for up to 3 months. To defrost the cream, just place it in the refrigerator for several hours, and then let it sit at room temperature for another hour.
                                                                  Yields: 4cups
                                                                  • Total Time: 30 minutes
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                                                                    Minute

                                                                  There is nothing quite like homemade marshmallows. Used for topping cups of steaming hot chocolate, in gooey homemade s’mores, or simply for snacking, marshmallows are remarkably easy to make.

                                                                  Ingredients
                                                                  • Yes No 1 cup corn starch
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No cup sugar, granulated
                                                                  • Yes No cup light corn syrup
                                                                  • Yes No cup water
                                                                  • Yes No 3 tbsp unflavored powdered gelatin
                                                                  • Yes No oz bittersweet chocolate
                                                                  • Combine the cornstarch and confectioners’ sugar and place in a fine-mesh sieve. Generously dust the bottom of a large rimmed baking sheet (ideally a jelly-roll or half sheet pan about 13 by 18 inches) with about half of the mixture. Set the remaining cornstarch mixture aside.
                                                                  • In a heavy-bottomed saucepan, combine the granulated sugar with 1 cup of the corn syrup and ¾ cup of the water. Clip a thermometer to the side of the pan, place the pan over medium-high heat, and heat, stirring occasionally, for about 15 minutes, or until the temperature registers 239°F.
                                                                  • Meanwhile, put the remaining ½ cup water in the bowl of a stand mixer fitted with the whip. Sprinkle the gelatin over the water and let stand, without stirring, for about 3 minutes to soften then add the remaining 1¼ cups corn syrup and beat on medium speed for about 4 minutes, or until frothy.
                                                                  • When the hot sugar mixture is ready, add it to the mixer bowl and beat on medium-high speed for about 5 minutes, or until medium peaks form or the mixture has reached its maximum volume. Add the chocolate and whip just until combined.
                                                                  • Pour the mixture into the prepared pan, lightly coat an offset spatula with nonstick vegetable spray and lightly press on the mixture to spread it evenly. Lightly and evenly dust the surface with the remaining cornstarch-confectioners’ sugar mixture by tapping on the side of the sieve. Set aside to rest at room temperature for at least 8 hours or up to overnight. Using a sharp knife, cut the sheet into 1-inch squares. Layer the marshmallows, separated by waxed paper, in an airtight container at room temperature for up to 1 week.
                                                                  Yields: 12
                                                                  • Total Time: 12 hours
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    waxed paper
                                                                  Ingredients
                                                                  • Yes No 5 cup quaker puffed rice
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/3 cup peanut butter
                                                                  • Yes No 1/2 large lb marshmallow
                                                                  • Heat rice in a pan in 350 degree oven for 10 minutes; pour in greased bowl. Melt butter, peanut butter, and marshmallows over low heat (double boiler). Stir occasionally. Pour over rice, stir until entirely coated. Press into pan. Cut into squares.
                                                                    Steps:
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                                                                  • Yes No
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                                                                    Quaker
                                                                  Ingredients
                                                                  • Yes No 32 large marshmallow
                                                                  • Yes No 1/4 cup reduced calorie butter
                                                                  • Yes No 1/2 tsp vanilla
                                                                  • Yes No 5 cup Cheerios
                                                                  • Spray a 9x9 inch pan with cooking spray. Heat marshmallows in butter until melted and smooth. Remove from heat. Add vanilla. Add cereal by cupfuls and stir until cereal is evenly coated. Press into 9x9 inch pan and cool. Cut into squares.
                                                                    Steps:
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                                                                    Cheerios
                                                                  Ingredients
                                                                  • Yes No 3 semi sweet chocolate
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 whole egg
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1 miniature marshmallows
                                                                  • Yes No 3/4 cup chopped tree nut
                                                                  • Yes No 3/4 cup coconut meat
                                                                  • Melt chocolate and add butter, and balance of ingredients in the order given. Put on waxed paper and form into a roll. Keep in refrigerator. Slice to serve. No baking required.
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerator
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                                                                  • Yes No
                                                                    waxed paper

                                                                  A 9-by-13-in. pan makes flat rectangles ideally sized for the Ultimate S'more, but you could also use a 9-in. square pan--the marshmallows will be thicker, though. The recipe comes from Cindy Pawlcyn, chef-owner of Mustards Grill in Napa as well as Cindy's Backstreet Kitchen and Go Fish (both in St. Helena, California).

                                                                  Ingredients
                                                                  • Yes No cooking oil spray
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No 3 large egg white
                                                                  • Yes No 2 unflavored gelatin
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 tbsp light corn syrup
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Coat a 9- by 13-in. pan with cooking-oil spray. Stir cornstarch and powdered sugar together in a large bowl, then dust pan with half of mixture, tipping to coat. Set remaining cornstarch mixture aside.
                                                                  • Put egg whites in the large bowl of a mixer. Stir 1/4 cup cool water and the gelatin in a glass measuring cup; let stand to soften while you make syrup.
                                                                  • Stir granulated sugar, corn syrup, and 2/3 cup water in a small saucepan. Insert a candy thermometer. Boil over high heat, tipping pan occasionally to cover thermometer bulb, until 240°, 6 to 10 minutes. Immediately microwave gelatin mixture until it dissolves, about 30 seconds, and also beat egg whites on high speed into soft peaks. Stir steaming gelatin into hot syrup.
                                                                  • Pour about 3 tbsp. syrup at a time into egg whites (stop mixer if needed to keep syrup from flying up onto inside of bowl), beating on high speed 20 to 30 seconds after each addition. Continue to beat until meringue holds soft peaks and underside of bowl is completely cool, 5 to 7 minutes. Beat in vanilla.
                                                                  • Spread marshmallow mixture in coated pan, using an oiled metal spatula. Let stand until firm enough to cut, 2 hours. Sprinkle with 2 tbsp. reserved cornstarch mixture, then cut with a pizza cutter or scissors into 12 rectangles to fit graham crackers; you may have leftover marshmallows.
                                                                  • Toss marshmallows in bowl with remaining cornstarch mixture to coat.
                                                                  • Make ahead: Up to 4 days, chilled airtight with plastic wrap between layers; coat with more cornstarch mixture if they get sticky.
                                                                  • Note: Nutritional analysis is per marshmallow.
                                                                  Cuisine:YesNonapa
                                                                  Yields: 12
                                                                  • Prep Time: 35 minutes
                                                                  • Total Time: 2 hours 35 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    scissors
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                                                                    plastic wrap

                                                                  'Picnickers of all ages will love these yummy bars loaded with goodies!' predicts Renee Schwebach, a field editor from Dumont, Minnesota.

                                                                  Ingredients
                                                                  • Yes No 1 cup butterscotch chips
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 egg
                                                                  • Yes No 2/3 cup packed brown sugar
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 miniature cup marshmallow
                                                                  • Yes No 2 cup semisweet chocolate chip
                                                                  • Yes No 1/2 cup chopped walnut
                                                                  • In a saucepan over low heat, melt butterscotch chips and butter; cool for 10 minutes. In a mixing bowl, beat eggs, brown sugar and vanilla. Add butterscotch mixture; mix well. Combine flour, baking powder and salt; add to batter and mix well. Stir in marshmallows, chocolate chips and nuts. Spread into a greased 13-in.x 9-in. x 2-in. baking pan. Bake at 325 degrees F for 25-30 minutes or until brownies test done with a toothpick. Cool before cutting.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 36servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    baking pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Butterscotch Chocolate Marshmallow Brownies.

                                                                  Ingredients
                                                                  • Yes No 1 cup butterscotch chips
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 2/3 cup packed brown sugar
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 egg
                                                                  • Yes No 2 miniature cup marshmallow
                                                                  • Yes No 2 cup milk chocolate chip
                                                                  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
                                                                  • Melt butterscotch morsels and margarine in a large bowl in microwave. Stir the mixture well and let it cool to lukewarm.
                                                                  • While the liquid mixture is cooling, mix flour, brown sugar, baking powder, salt, vanilla, and eggs into the butterscotch mixture; mix well. Fold in marshmallows and chocolate morsels.
                                                                  • Spread batter into a lightly greased 9x13 inch pan.
                                                                  • Bake 25 minutes. Be careful not to overcook.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    Nestlé Toll House Butterscotch Morsels
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels

                                                                  Gelatin is responsible for giving form to marshmallows. This recipe comes from Chocolates and Confections by Peter P. Greweling (Wiley, 2010).

                                                                  Ingredients
                                                                  • Yes No canola oil
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 3/4 cup light corn syrup
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 3 tbsp unflavored powdered gelatin
                                                                  • Yes No 1/3 cup orange zest
                                                                  • Yes No 1/2 tsp orange extract
                                                                  • Yes No 1/2 tsp yellow food coloring
                                                                  • Yes No 1/8 tsp red food coloring
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1/3 cup corn starch
                                                                  • Grease an 8" x 8" baking pan, line bottom and sides with parchment paper, and grease paper. Grease a rubber spatula; set aside.
                                                                  • Combine sugar, syrup, honey, and 1/2 cup water in a 2-qt. saucepan over medium-high heat. Bring to a simmer; cook, without stirring, until syrup reaches 250° on a candy thermometer. Remove from heat; let cool to 220°.
                                                                  • Meanwhile, bring 1/2 cup water to a boil in a small saucepan. Place bowl of gelatin over boiling water; whisk until gelatin becomes liquid. Transfer to bowl of a stand mixer fitted with a whisk; stir in zest, extract, and food colorings. Add cooled sugar syrup to gelatin; whisk on high speed until mixture holds stiff peaks, 5–6 minutes. Pour mixture into prepared pan; smooth top with oiled spatula; let cool until set, 5–6 hours.
                                                                  • Combine confectioners' sugar and cornstarch in a bowl and transfer to a strainer; dust work surface with mixture. Slide a knife around edge of pan to release marshmallows; remove from pan. Dust cornstarch mixture over top. Using a slicing knife dusted with cornstarch mixture, cut marshmallows into forty 1 1/2" squares. Toss marshmallows with remaining cornstarch mixture.
                                                                  • MAKES 40
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    parchment paper
                                                                  • Yes No
                                                                    paper
                                                                  Marshmallow Squares
                                                                   1 h 15 m

                                                                  If you like a rich square, this is the perfect recipe!!

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/3 cup packed brown sugar
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1 1 oz unflavored gelatin
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 3/4 tsp baking powder
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No 1 dash food coloring
                                                                  • Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together the flour, brown sugar and butter until crumbly and well blended. Press the mixture into the bottom of an ungreased 9x9 inch baking pan.
                                                                  • Bake for 20 minutes in the preheated oven, until firm and golden. Set aside to cool.
                                                                  • Pour cold water into a medium saucepan and sprinkle the gelatin over it. Let stand 5 minutes. Stir in the white sugar and salt. Cook over medium heat, stirring to dissolve sugar and gelatin. When the mixture is clear, remove from heat and stir in the confectioners' sugar. Set aside until cool.
                                                                  • When the mixture has cooled to luke warm, stir in the baking powder, vanilla and almond extracts and any color of food coloring. Beat at high speed with an electric mixer until the mixture can hold a peak. Pour over the shortbread base and cool until the gloss disappears. Cut into 36 squares and enjoy!
                                                                  Yields: 36squares
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    baking pan
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    electric mixer

                                                                  This is a very old recipe that belonged to my grandmother. I hope that you like it.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup vegetable shortening
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 3 tsp baking powder
                                                                  • Yes No 4 egg white
                                                                  • Yes No 1/4 tsp cream of tartar
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 inch layer cake pans.
                                                                  • Cream the shortening, add the sugar gradually.
                                                                  • Sift the flour, baking powder, cream of tartar, and salt. Add the flour mixture alternately with the milk to the creamed mixture.
                                                                  • Beat the egg whites until stiff peaks are formed. Fold the beaten egg whites and the vanilla into the cake batter. Pour batter into the prepared pans.
                                                                  • Bake at 350 degrees F (175 degrees C) for 30 minutes.
                                                                  Yields: 5 ½inch layers
                                                                  Yes No
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                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven

                                                                  You don't need to sit around the campfire to capture the kid-pleasing taste of s'mores. Everyone will have fun covering the crackers with marshmallows, chocolate chips and ice cream topping.

                                                                  Ingredients
                                                                  • Yes No 8 whole graham cracker
                                                                  • Yes No 1 miniature cup marshmallow
                                                                  • Yes No 1/2 cup semisweet chocolate chip
                                                                  • Yes No 2 tbsp caramel
                                                                  • Place whole graham crackers 1 in. apart on a baking sheet. Top each cracker with marshmallows and chocolate chips. Drizzle with ice cream topping.
                                                                  • Bake at 350° for 5-7 minutes or until the marshmallows are puffed and the chips are slightly melted. Cool for 2-3 minutes before serving. Yield: 4 servings.
                                                                  Yields: 4servings
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet

                                                                  Children of all ages will enjoy these tall squares of marshmallow and peanut packed candies.—Mrs. Kris Lehman, Jackson, Tennessee

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tsp butter
                                                                  • Yes No 1 12 oz semisweet chocolate chips
                                                                  • Yes No 1 11 oz butterscotch chips
                                                                  • Yes No 1/2 cup peanut butter
                                                                  • Yes No 1 miniature, 16 oz marshmallows
                                                                  • Yes No 1 cup unsalted dry roasted peanuts
                                                                  • Line a 13-in. x 9-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside.
                                                                  • Microwave the chocolate chips, butterscotch chips and peanut butter at 70% power for 2 minutes; stir. Microwave in 10- to 20-second intervals until melted; stir until smooth. Cool for 1 minute. Stir in marshmallows and peanuts.
                                                                  • Spread into prepared pan. Refrigerate until firm. Using foil, lift candy out of pan. Discard foil; cut into 1-1/2-in. squares. Yield: 4 dozen.
                                                                  Yields: 48servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    microwave
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Kids will love making these as much as teachers enjoy receiving them. These cute snowmen are sure to bring smiles all around. And the best part? They melt beautifully in hot chocolate. —Taste of Home Test Kitchen

                                                                  Ingredients
                                                                  • Yes No 5 oz milk chocolate candy coating
                                                                  • Yes No 18 large marshmallow
                                                                  • Yes No orange and black decorating icing
                                                                  • For hats, spoon six 1/2-teaspoon rounds of candy coating onto waxed paper. Dip six marshmallows in remaining coating and place in the center of each round; let stand until set.
                                                                  • On each skewer, thread two plain marshmallows and one hat. Use decorating icing to draw faces and arms. Yield: 6 snowmen.
                                                                  Yields: 6servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    decorate
                                                                    Equipment:
                                                                  • Yes No
                                                                    skewer
                                                                    Supplies:
                                                                  • Yes No
                                                                    waxed paper

                                                                  These are a different kind of treat for the holiday candy plate. I had this recipe long before microwaves, but now preparation is much easier.—Berdine See, Independence, Iowa

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup diced pecan
                                                                  • Yes No 36 caramel
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 20 large marshmallow
                                                                  • Line a baking sheet with waxed paper; set aside. Place nuts in a shallow dish. In a large microwave-safe bowl, combine caramels and water. Microwave, uncovered, on high for 30-90 seconds or until melted, stirring twice.
                                                                  • Dip each marshmallow into melted caramel, then roll in pecans. Place on prepared baking sheet. Let marshmallows stand until set. Yield: 20 servings.
                                                                  • Editor's Note: This recipe was tested with Hershey caramels. This recipe was tested with an 1100-watt microwave.
                                                                  Yields: 20servings
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    roll
                                                                    Equipment:
                                                                  • Yes No
                                                                    shallow dish
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  • Yes No
                                                                    waxed paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Hershey

                                                                  “My guests say that this is almost too pretty to eat! I like the way it can be made a day ahead for convenience, and neither taste nor appearance is compromised.” —Shannon Aldridge, Suwanee, Georgia

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup non-fat milk
                                                                  • Yes No 1 1 oz sugar free instant vanilla pudding mix
                                                                  • Yes No 1 8 oz carton frozen fat free whipped topping
                                                                  • Yes No 1 loaf frozen reduced fat pound cake
                                                                  • Yes No 3 cup strawberry
                                                                  • Yes No 2 miniature cup marshmallow
                                                                  • Yes No 3 tbsp sliced almond
                                                                  • In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 2-1/2 cups whipped topping; set aside.
                                                                  • Place half of cake cubes in a 3-qt. trifle bowl; spoon half of reserved pudding mixture over the top. Top with half of strawberries and marshmallows. Repeat layers. Top with remaining whipped topping; sprinkle with almonds. Chill until serving. Yield: 10 servings.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 10servings
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk

                                                                  “This recipe was my grandpa’s favorite. At Christmastime, he would be busy making marshmallows for his family and friends.” —Diana Byron NEW LONDON, OH

                                                                  Ingredients
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 3 unflavored gelatin
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1 cup light corn syrup
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 tsp clear vanilla extract
                                                                  • Yes No caramel ice cream topping
                                                                  • Yes No garnishes, baking cocoa, confectioners' sugar, assorted candies, nuts, colored sugars
                                                                  • Line a 13-in. x 9-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 vanilla. Spread into prepared pan. Cover and let stand at room temperature for 6 hours or overnight.
                                                                  • Using foil, lift marshmallows out of pan. With a knife or pizza cutter coated with cooking spray, cut into 1-in. squares. Dip or drizzle marshmallows with toppings if desired; coat with garnishes as desired. Roll other marshmallows in the garnishes of your choice. Store in an airtight container in a cool dry place. Yield: about 9-1/2 dozen.
                                                                  Yields: 117servings
                                                                  • Prep Time: 55 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    roll
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    heavy saucepan
                                                                  • Yes No
                                                                    candy thermometer
                                                                  • Yes No
                                                                    knife
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    metal bowl

                                                                  A batch of this smooth fudge can be made in minutes, so it’s perfect for a bake sale when time is short. But it’s so easy, you can fix it anytime you're craving a sweet treat. Use different flavors of frosting and chips for variety.—Sue Ross, Casa Grande, Arizona

                                                                  Ingredients
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 1 16 oz chocolate frosting
                                                                  • Yes No 2 cup semisweet chocolate chip
                                                                  • Yes No 1/2 cup chopped walnut
                                                                  • Yes No 1/2 miniature cup marshmallow
                                                                  • Line a 9-in. square pan with foil and grease the foil with butter; set aside. In a microwave, melt frosting and chocolate chips; stir until smooth. Stir in walnuts; cool for 10 minutes. Stir in marshmallows. Transfer to prepared pan. Cover and refrigerate until firm.
                                                                  • Using foil, lift fudge out of pan. Discard foil; cut into 1-in. squares. Store in an airtight container in the refrigerator. Yield: about 2 pounds.
                                                                  Yields: 81servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    refrigerator
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  These muffins are a surprise because no one can guess what makes them so good and gooey. Around our house they disappear quickly, so I often make a double batch.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 10 oz refrigerated biscuits
                                                                  • Yes No 10 large marshmallow
                                                                  • Yes No 1/4 cup butter
                                                                  • Combine sugar and cinnamon; set aside. Flatten biscuits. Roll marshmallows in butter and then in cinnamon-sugar. place one marshmallow on top of each biscuit; wrap biscuit around marshmallows and pinch seams. Place seam side down on greased muffin cups. Bake at 350° for 15-20 minutes or until golden brown. Yield: 10 servings.
                                                                  Yields: 10servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake

                                                                  Get ready for an assembly line, because these no-bake marshmallow witches are easy to prepare, and kids will love helping. They're perfect for gatherings because a dozen can be put together in just 30 minutes. Or whip up an extra batch, put them in plastic wrap, and tie with curly orange or black ribbon for festive party favors. —Taste of Home Test Kitchen

                                                                  Ingredients
                                                                  • Yes No 1/2 cup vanilla icing
                                                                  • Yes No 36 miniature semisweet chocolate chip
                                                                  • Yes No 12 large marshmallow
                                                                  • Yes No 1 drop green, red and yellow food coloring
                                                                  • Yes No 1/4 cup coconut meat
                                                                  • Yes No 12 chocolate wafers
                                                                  • Yes No 12 miniature peanut butter cups
                                                                  • Yes No 12 milk chocolate kisses
                                                                  • For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose onto each marshmallow.
                                                                  • For hair, combine green food coloring and a drop of water in a small resealable plastic bag; add coconut and shake well. Spread a small amount of frosting on sides of marshmallows; press coconut hair into frosting. Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag; tint orange with red and yellow food coloring. Set aside.
                                                                  • For hats, spread some of the remaining frosting in the center of chocolate wafers; press peanut butter cups upside down into frosting. Lightly spread bottoms of chocolate kisses with frosting; place on peanut butter cups. Cut a small hole in the corner of pastry or plastic bag; insert a small star tip. Fill the bag with frosting and pipe stars around the base of each peanut butter cup. Secure a hat to each witch with a dab of frosting. Yield: 1 dozen.
                                                                  Yields: 12servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    plastic bag

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