CAROLYN'S COMPOSITIONS

December 6, 2012

How to Use Marshmallows


CAROLYN’S COMPOSITIONS

HOW TO USE MARSHMALLOWS

In passing, I heard a television voice state that marshmallow companies depend, like many businesses, on the last two months of the year to build their profit margin.

Erewhon-Best-croppedI couldn’t find any information on the Internet to support this statement but I did wonder that it was the Christmas season that financially makes the marshmallow business, rather than the Easter season.

While exploring the question I discovered the many surprising uses for marshmallows. Of course there’s the traditional uses that everyone is familiar with:

  • S’mores
  • Rice Krispie Treats or Squares: Melt about 1/4 cup of butter or margarine in a saucepan. Add one package of regular-sized marshmallows (about 40 marshmallows) and stir until melted. Remove the saucepan from the heat and stir in 6 cups of Rice Krispies. Place the mixture in a greased pan and cool, then cut into squares.1
  • sweet potato topping
  • toasted-over-the-fire marshmallows
  • marshmallow topping hot chocolate
  • fluffernutters (if you don’t know what a fluffernutter is click on http://carolyncholland2011.wordpress.com/2011/03/20/you-don%e2%80%99t-know-what-a-fluffer-nutter-is/ )

Below are some of the other uses for marshmallows:

  • Marshmallow Pie Improves on the Classic Mallomar
  • Marshmallow Animals
  • Bourbon Marshmallows
  • Chocolate Covered Beer Marshmallows
  • Toasted Marshmallow Milkshakes

and a book: Marshmallow Madness!: Dozens of Puffalicious Recipes

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MARSHMALLOW PIE IMPROVES ON THE CLASSIC MALLOMAR2

Once upon a time, the only desserts I made were pies, and then it occurred to me that a repressed desire for a thick, rich filling was subverting my more recent cake obsession. So I figured, might as well go with it and make a pie with a marshmallow filling.

For some reason, I saw it with a graham cracker bottom crust and a chocolate top crust. Well, clearly another repressed desire was breaking through. This was basically the idea of the Mallomar, that over-the-top cookie that Nabisco produces only during the cool part of the year because the chocolate coating would melt in hot weather.

The difference is that 1) this was a pie that I could slice into pieces of any size I liked, and 2) I could make it any time of year! A triumph over the limitations of eating guilty pleasures seasonally! You probably have most of the ingredients in your pantry all the time….

Marshmallow Pie

Serves 8-12

For the crust:

10 graham crackers

2 teaspoons sugar

½ teaspoon cinnamon

2 to 3 grindings nutmeg

5 tablespoons butter, melted

Directions

1. Put the crackers, sugar, cinnamon and nutmeg in a food processor and process until fine, about 20 seconds.

2. Pour in the melted butter and pulse about 10 times, until just amalgamated.

3. Pour the crumb mixture into a 9-inch pie pan and, pressing with your fingers, spread around the bottom and part-way up the sides. Make as even as possible, then smooth with a water glass, tamping the bottom and rolling along the sides so that the crumbs reach the top of the pan.

4. Refrigerate for half an hour before filling.

For the marshmallow filling:

1 cup water, divided

2 tablespoons unflavored gelatin

½ cup light corn syrup

1½ cups sugar

¼ teaspoon vanilla

Directions

1. Put ½ cup water in a mixing bowl or the bowl of an electric mixer and sprinkle the gelatin over the surface. Allow the gelatin to sit for 5 minutes, then set the bowl over a small saucepan of simmering water. Leave without stirring until the gelatin is entirely dissolved (no floating layer), 15 to 20 minutes.

2. Remove the bowl from the saucepan and set aside until cool, 10 minutes or so. Return the mixer bowl to the mixer and whip the dissolved gelatin, as if it were egg whites, until foaming and starting to hold soft peaks, about 1 minute.

3. In a small saucepan, mix  (to continue this recipe click on http://zesterdaily.com/cooking/marshmallow-pie-improves-on-classic-mallomar/

MARSHMALLOW ANIMALS3

Marshmallow octopus, pool party food, beach party recipe(made with store bought marshmallows and sand molds)

Ingredients:

8-16 ounces marshmallows (every mold holds a different amount of marshmallow)*

optional, food coloring

optional, Lorann Candy Oils

EYES – large marshmallows (not mini as show above)
and Hershey’s Kisses or large chocolate chips, M&M’s etc.

butter or non-stick cooking spray

2 tablespoons corn starch

2 tablespoons powdered sugar (confectioner’s sugar)

food coloring markers

*The goldfish and octopus molds each took about 12 ounces of marshmallows, but I would recommend melting 16 ounces for each, as some of the marshmallow stuck to the sides of the bowl and the pastry bag (which I used to pipe the marshmallow into the octopus mold.)

Special Equipment Needed: click on source 3

Instructions:

Butter the inside of a large microwave safe bowl and a large rubber spatula. Pour marshmallows into bowl. Heat in microwave on high power for 20 seconds. Stir using buttered spatula. Heat for 20 more seconds. Stir. Heat for 20 seconds. Stir. If marshmallows aren’t melted, continue to heat for 10 second increments, stirring after each, until melted.

If desired, stir in drops of food coloring and drops of flavored oil. To make the orange, I used 6 drops of yellow and 2 drops of red food coloring and 5 drops of orange oil.

Spoon the marshmallow into (to continue the instructions click on http://www.hungryhappenings.com/2011/07/use-store-bought-marshmallows-and-sand.html )

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BOURBON MARSHMALLOWS4

makes one 9×13 pan

3 1/2 envelopes unflavored gelatin (I used Knox)

1/2 cup cold bourbon

1/2 cup cold water

2 cups granulated sugar

1/2 cup light corn syrup

1/4 teaspoon salt

2 large egg whites

1 tablespoon vanilla extract

Oil a 9 x 13 baking pan (I actually just used a good bit of Pam) and sprinkle on powdered sugar to cover and coat. Set aside. In the bowl of your electric mixer (a whisk attachment is best), pour 1/2 cup cold water and 3 1/2 packs of gelatin. I gently mixed with a spoon once, then let sit while you make the sugar mixture.

In a medium pot combine sugar, bourbon, syrup and salt. Heat over low heat and whisk until sugar is dissolved, about 3-5 minutes. Turn heat up to medium and let sugar come to a boil. It will bubbly up so keep yours eye on it so it does not overflow. Let it boil for 8-12 minutes, until it reaches 240 degrees F (measure with a candy thermometer). The mixture will appear to be a lightish brown color – don’t worry, the marshmallows will still be white.

Once mixture is at 240 degrees F, turn off heat and gently pour it in the mixer over the gelatin with the mixer on low speed. Once all of the sugar has been added, turn the mixer to high and beat for for 6-8 minutes. It should grow in size and be white and fluffy. About 3-4 minutes in, add (to continue this recipe click on http://www.howsweeteats.com/2012/07/bourbon-marshmallow-smores-with-bacon/  )

1264617634yfuCQXCHOCOLATE COVERED BEER MARSHMALLOWS5

I made marshmallows with beer. Not water. But beer.

That stuff you drank in college. That stuff you might drink now. That stuff your grandpa chugged while sitting on his porch steps. That stuff that Lindsay Lohan shouldn’t touch. I don’t think we need to worry about that though. Vodka in plastic water bottles seems more like her thing.

Freaking? No need to freak. There shan’t be any freaking about beer marshmallows. Especially if you don’t like beer…

I definitely coated these marshmallows in both milk chocolate and dark chocolate…

Beer Marshmallows

makes one 9 x 13 pan of marshmallows, cut however you desire

3 1/2 envelopes unflavored gelatin (I used Knox)

1 cup cold, flat beer, divided in two

2 cups granulated sugar

1/2 cup light corn syrup

1/4 teaspoon salt

2 large egg whites or reconstituted powdered egg whites

1 tablespoon vanilla extract

2 cups dark chocolate morsels

2 cups milk chocolate morsels

hard sourdough pretzels

To flatten the beer, take the cap off the bottle and leave open overnight, or pour beer into a bowl and whisk vigorously to remove some carbonation. I did the second option and it worked perfectly! Just make sure it is cold.

Oil a 9 x 13 baking pan (I actually just used a good bit of Pam) and sprinkle on powdered sugar to cover and coat. Set aside. In the bowl of your electric mixer (a whisk attachment is best), pour 1/2 cup cold beer and 3 1/2 packs of gelatin. I gently mixed with a spoon once, then let sit while you make the sugar mixture.

In a medium pot combine sugar, remaining beer, syrup and salt. Heat over low heat and whisk until sugar is dissolved, about 3-5 minutes. Turn heat up to medium and let sugar come to a boil. It will bubbly up so keep your…  (to continue this recipe click on http://www.howsweeteats.com/2011/05/chocolate-covered-beer-marshmallows/ )

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TOASTED MARSHMALLOW MILKSHAKES

No, there’s no recipe but this was referenced in a comment by Molly in response to the recipe Chocolate Covered Beer Marshmallows.5

Marshmallow Madness!: Dozens of Puffalicious Recipes

51s9oep3GeL__BO2,204,203,200_PIsitb-sticker-arrow-click,TopRight,35,-76_AA300_SH20_OU01_I haven’t seen the book Marshmallow Madness!: Dozens of Puffalicious Recipes, but its title is intriguing, indicating a direction to find many more marshmallow recipes.  Written by Shauna Sever, and released in February 2012, its description is: If you’ve never tasted a fresh, homemade marshmallow, are you in for a treat! Marshmallow Madness! shows how to whip up dozens of fluffy, puffy flavors–from Strawberry and Vanilla to Buttered Rum, Root Beer Float, Maple Bacon, and more. Author Shauna Sever also includes easy recipes for homemade graham crackers, drinks for mallow dunking, and a host of irresistible desserts, including Lemon Dream Whoopie Pies, Blonde Rocky Road, and S’mores Cupcakes.6

~~~~~~~~~~~~

// If anyone has read it please comment in the comment box below this post.

And for everyone, have fun making marshmallow treats—perhaps something good for your holiday dinner or a holiday gift.

~~~~~~~~~~~~

ADDITIONAL READING:

Three Simple, Healthy Horderves

http://carolyncholland2011.wordpress.com/2011/12/12/three-simple-healthy-horderves/

The Legend of the Christmas Pickle

http://carolyncholland2011.wordpress.com/2011/12/11/the-legend-of-the-christmas-pickle/

You Don’t Know What a Fluffer-Nutter Is?

http://carolyncholland2011.wordpress.com/2011/03/20/you-don%e2%80%99t-know-what-a-fluffer-nutter-is/

pad2012

 

SOURCES

1http://aliciac.hubpages.com/hub/Marshmallows-Sweet-Treats-and-Their-Herbal-Origin

2http://zesterdaily.com/cooking/marshmallow-pie-improves-on-classic-mallomar/

3http://www.hungryhappenings.com/2011/07/use-store-bought-marshmallows-and-sand.html

4http://www.howsweeteats.com/2012/07/bourbon-marshmallow-smores-with-bacon/

5http://www.howsweeteats.com/2011/05/chocolate-covered-beer-marshmallows/

6http://www.amazon.com/Marshmallow-Madness-Dozens-Puffalicious-Recipes/dp/1594745722

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