FRUIT-FLAVOR MARSHMALLOWS
A fun thing to do with kids. The marshmallows can be any flavor you want -- as long as jello comes in that flavor! An electric mixer is a must for this recipe, unless you have great stamina and patience!
Provided by Lorraine of AZ
Categories Lunch/Snacks
Time 40m
Yield 60 squares
Number Of Ingredients 5
Steps:
- Dissolve jello in the boilling water in a saucepan over very low heat.
- Add the sugar; cook and stir just till sugar is dissolved. Do not boil.
- Blend in the corn syrup. Chill till slightly thickened.
- Beat at highest speed of electric mixer until mixture is thickened and will stand in soft peaks -- about 8 to 10 minutes.
- Pour into an 8-inch square pan which has been lined on sides and bottom with waxed paper and the paper greased with butter or margarine. Chill overnight.
- Turn firm mixture onto a board heavily dusted with confectioners' sugar. Carefully peel off waxed paper and dust surfaces heavily with sugar.
- Cut into 1-inch squares. You may also use small cookie cutter to cut into shapes. Be sure to dip the cutters in the sugar. Roll edges of squares or shapes in sugar.
- Store covered in refrigerator.
PERFECT CRISPY RICE CEREAL TREATS (FRUIT FLAVORED)
Tired of your crispy rice cereal treats turning out too dry, too flimsy or just plain too hard to get out of the pan? The recipe below is almost foolproof in helping to turn out perfect crispy rice cereal treats every time!
Provided by Health-Minded Chef
Categories Bar Cookie
Time 45m
Yield 24 squares, 24 serving(s)
Number Of Ingredients 4
Steps:
- Take a pan or baking dish approximately 13x 9 x2 inch size.
- Lay aluminum foil (or parchment paper or waxed paper) across your pan leaving the ends folded over the edges to to work as handles for when removing your crispy rice cereal treats when finished.
- Spray inside pan (including lining) with non-fat cooking spray.
- Use a large heavy saucepan to melt the butter over LOW HEAT for 2 minutes.
- Add half of the marshmallows and stir constantly over LOW HEAT to melt them. Be careful not to let them stick or burn to the bottom of the pan. It is essential that you do not rush this step!
- Remove the pan from the heat. Add to the pan half of the crispy rice cereal, then the other half of the marshmallows, and finally the other half of the crispy rice cereal.
- Stir gently but quickly with buttered or silicone spatula.
- Pour crispy rice mixture into prepared pan.
- Using waxed paper or buttered spatula or disposal gloves sprayed with cooking spray, firmly press the hot cookie mixture into the pan (the gloves truly work the best).
- Let crispy rice cereal mixutre cool until firm (approximately 45 minutes).
- Turn treats out of pan, peel off foil/paper and cut into squares.
- Store in an airtight container.
- TIp: Although I substitute low-fat and low-calorie products for almost everything that I make, this dish definitely turns out best using real butter, and premium quality marshmallows.
- Tip: If fruit flavored is not your thing, but chocolate and/or peanut butter is, you can substitute the fruit flavored marshmallows with plain mini-marshmallows and then add 3/4 cup of smooth peanut butter and/or 3/4 cups of chocolate chips when adding the second half of the marshmallows.
- Tip To speed up cooling place in freezer 15 minutes.
- Tip: Will last 2 days at room temperature or 6 weeks in the freezer.
MARSHMALLOW FRUIT SALAD
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.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large serving bowl, combine the fruit, pecans and sour cream. Fold in whipped topping and marshmallows. Cover and refrigerate until serving.
Nutrition Facts : Calories 252 calories, Fat 13g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 21mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 2g fiber), Protein 2g protein.
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