Crème De Menthe Marshmallows Recipes

CREME DE MENTHE GRASSHOPPER PIE

Steps:

• Crush cookies and set aside 1/4 cup of crumbs. Place remaining crumbs in a medium bowl and mix in melted butter. Press mixture firmly into bottom and sides of a 9 inch springform pan.
• In a large mixing bowl, whip together marshmallow creme and creme de menthe until smooth. In a separate bowl, whip cream until soft peaks form, then fold into marshmallow mixture. Pour mixture into pan and sprinkle reserved cookie crumbs on top. Freeze at least 2 hours, until firm. Remove from freezer 20 minutes before serving to soften slightly.

CREME DE MENTHE SQUARES

Steps:

• In a small bowl, mix crushed cookies and melted butter. Reserve 3 tablespoons for topping. Press remaining mixture onto bottom of a greased 8-in. square baking dish. Refrigerate 30 minutes., In a large microwave-safe bowl, sprinkle gelatin over 1/2 cup cold milk; let stand 1 minute. Microwave on high for 30-40 seconds. Stir until gelatin is completely dissolved. Add marshmallows; cook 1-2 minutes longer or until marshmallows are puffed; stir until smooth. Stir in creme de menthe. Refrigerate 15-20 minutes or until cold but not set, stirring often., Meanwhile, in a small bowl, gradually beat cream cheese until smooth. In another bowl, whisk pudding mix and remaining cold milk. Gradually beat into cream cheese., In a large bowl, beat cream until soft peaks form; fold into marshmallow mixture. Spoon half of the mixture over prepared crust; refrigerate 10 minutes. Layer with pudding mixture and remaining marshmallow mixture; top with reserved crumbs. Refrigerate 2 hours or until set.

GRASSHOPPER TRIFLE

Steps:

• Heat oven to 350°F. Grease 13x9-inch pan with shortening or spray with cooking spray. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 30 minutes.
• Meanwhile, pour water into 1-quart saucepan. Sprinkle gelatin over water; let stand 1 minute to soften. Heat over low heat, stirring gently, until gelatin is completely dissolved.
• In medium bowl, beat marshmallow creme, crème de menthe and gelatin mixture with whisk until well combined. Refrigerate 10 to 15 minutes.
• In another medium bowl, beat whipping cream and sugar with electric mixer on medium-high speed until soft peaks form. Reserve 1 cup whipped cream; set aside.
• Gently fold chilled mint mixture into whipped cream.
• Cut cooled cake into 1-inch cubes. In 10-cup glass trifle bowl, line bottom with cake cubes. Add half of the mint mixture; spread evenly. Top with chopped candies. Add another layer of cake cubes and mint mixture. Top with crushed cookies and reserved whipped cream. Cover; refrigerate at least 2 hours but no longer than 24 hours.
• Just before serving, garnish with additional candies and mint. Store covered in refrigerator.

IBBY'S GRASSHOPPER PIE

Steps:

• Mix chocolate cookie crumbs and melted butter. Pat into the bottom and sides of 9- or 10-inch pie dish. Refrigerate at least one hour.
• In a saucepan, melt marshmallows in milk over medium heat. Remove from heat and cool to room temperature. Add the creme de menthe and creme de cacao and mix well. Fold in the whipped cream. Pour the filling into the chilled pie shell and freeze until firm, at least 4 hours.
• Slice the pie and add an additional dollop of whipped cream for serving, if desired.

CREME DE MENTHE MOUSSE

Steps:

• Melt marshmallows in creme de menthe in top of double boiler. Cool thoroughly. Fold in whipped cream.
• Pour into mold or freezing tray and freeze about 3 hours with temperature at lowest setting. When firm, return controls to normal temperature and let ripen until time to serve. Unmold and serve with fresh strawberries or chocolate shavings.

CHOCOLATE-DIPPED CRèME DE MENTHE MARSHMALLOWS

Steps:

• Brush the bottom and sides of a 9-inch square baking pan with vegetable oil. Using a small, fine-mesh sieve, dust the pan generously with confectioners' sugar, knocking out any excess.
• Put 1/3 cup water and crème de menthe in the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin into the bowl and stir briefly to make sure all the gelatin is in contact with water and crème de menthe. Let soften while you make the sugar syrup.
• In a heavy 3- to 4-quart saucepan, combine the granulated sugar, corn syrup, salt, and 1/2 cup water. Place over moderate heat and bring to a boil, stirring until the sugar is dissolved. Put a candy thermometer into the boiling sugar syrup and continue boiling (the mixture may foam up, so turn the heat down slightly if necessary), without stirring, until the thermometer registers 240°F (soft-ball stage). Remove the saucepan from the heat and let stand briefly until the bubbles dissipate slightly.
• With the mixer on low speed, pour the hot sugar syrup into the softened gelatin in a thin stream down the side of the bowl. Gradually increase the mixer speed to high and beat until the marshmallow is very thick and forms a thick ribbon when the whisk is lifted, about 5 minutes. Beat in the peppermint extract and the green food coloring, adding more for a darker green color.
• Scrape the marshmallow into the prepared pan (it will be very sticky) and use wet fingertips to spread it evenly and smooth the top. Let stand, uncovered at room temperature, until the surface is no longer sticky and you can gently pull the marshmallow away from the sides of the pan with your fingertips, at least 4 hours or overnight.
• Dust a cutting board with confectioners' sugar. Use a rubber spatula to pull the sides of the marshmallow from the edge of the pan (use the spatula to loosen the marshmallow from the bottom of the pan if necessary) and invert onto the cutting board. Dust the top with confectioners' sugar. Brush a long thin knife or a chef's knife with vegetable oil and dust with confectioners' sugar to prevent sticking; continue dusting the knife as necessary. Cut lengthwise into 8 strips, then crosswise into eighths, to form a total of 64 squares. (For rectangular marshmallows, cut lengthwise into 8 strips, then crosswise into fourths, to form a total of 32 rectangles.) Coat marshmallows, one at a time, in confectioners' sugar, using a pastry brush to brush off any excess.
• In a dry metal bowl set over a pan of barely simmering water, melt the chocolate and shortening, stirring until smooth. Working with one marshmallow at a time, brush the marshmallow again to remove any excess confectioners' sugar then dip one smooth side about 1/8 inch into the chocolate to coat it, scraping any excess chocolate on the edge of the bowl. Transfer, chocolate side up, to a wire rack set over a baking sheet and let stand until the chocolate is set. DO AHEAD: Marshmallows-without chocolate-can be stored, layered between sheets of wax paper or parchment in an airtight container in a dry place at cool room temperature, for 1 month. Chocolate-dipped marshmallows can be stored in the same manner, but will only keep for about 2 days.

CREME DE MENTHE PIE

Steps:

• Heat milk and melt marshmallows. Set aside to cool or set up. Whip cream and fold into marshmallow mixture. Add creme de menthe and creme de cocoa. Pour into cracker crumb crust. Refrigerate.

LUCK OF THE IRISH CREME DE MENTHE PIE

Steps:

• 1. Melt marshmallows in the microwave. Cool slightly.
• 2. Add Crème de Menthe to marshmallows and fold in whipped cream.
• 3. Put in the cookie or graham cracker crust.
• 4. Chill overnight or at least 2 hours.
• 5. NOTE 1: Don't be tempted to put in more than 1/2 cup Creme de Menthe. If you do it will be too liquidly and it won't set up good.
• 6. NOTE 2: To make this non-alcoholic, replace the Crème de Menthe with 1-1/2 to 2 teaspoons (taste after adding 1-1/2 teaspoons) of peppermint or spearmint extract to the unwhipped whipping cream.