Marshmallow Mint Sauce Recipes

THE BEST MARSHMALLOW SAUCE EVER!!!!!

Steps:

• In a microwave safe bowl, combine marshmallows and heavy cream.
• Microwave for 15 seconds and then stir
• Continue to microwave in 15 second increments, stirring every 15 seconds until all marshmallows are just about melted. This will not take long at all.
• Remove from microwave and add brown sugar and cinnamon.
• Stir and let cool for 2 minutes.
• Enjoy! OMG it is so good!!

PEPPERMINT MARSHMALLOWS

Steps:

• Line a 9x9 inch baking dish with lightly greased foil or plastic wrap. Grease another piece of foil or plastic wrap to cover the top, and set aside.
• Place 1/2 cup of water in the bowl of an electric mixer, and sprinkle gelatin on top of water to soak.
• While gelatin is soaking, combine 1/4 cup of water, corn syrup, and sugar in a saucepan, and bring to a boil over medium heat. Boil the mixture hard for 1 minute.
• Pour the hot sugar mixture into the gelatin mixture and beat on high for 12 minutes with electric mixer, until the mixture is fluffy and forms stiff peaks. Add vanilla and peppermint extracts, and beat just until blended.
• Pour the marshmallow mixture into the prepared baking dish, using a greased spatula to smooth the top of the candy. Cover the candy with the reserved greased foil or wrap, and press down lightly to seal the covering to the top of the candy.
• Allow the marshmallow candy to rest for 4 hours or overnight. Mix together cornstarch and confectioner's sugar in a shallow dish. Using oiled scissors or an oiled kitchen knife, cut the marshmallow candy into strips, then into 1 inch squares. Dredge the marshmallows lightly in the cornstarch mixture and store in an airtight container.

MARSHMALLOW SAUCE

Steps:

• Place marshmallows in top of double boiler, add cream and heat over simmering water until marshmallows are almost melted.
• Add vanilla and continue folding till smooth.
• Serve hot, as a sauce.
• It thickens as it cools.

HOMEMADE MARSHMALLOW SAUCE

Steps:

• In a medium saucepan, add in the sugar, water, and kosher salt and cook over medium heat; stirring occasionally (use a metal spoon) until the syrup is translucent and no visible granules of sugar can be seen when lifting the spoon out of the syrup. This takes about 4-5 minutes.
• Remove from heat, stir in the vanilla, and set aside to cool slightly.
• Crack those eggs and separate the egg whites into a small bowl (save those yolks for something else).
• Check for any shells in the whites, then transfer them to your stand mixer.
• Using the whipping attachment, beat the eggs on low speed until the eggs look foamy, about two minutes.
• Increase the speed to medium and continue to beat until soft peaks form (see image earlier in the post for an example. If you take the bowl, tip it to the side, and the whites stay put, you succeeded).
• Slowly add in the warm syrup starting with 1-2 tablespoons at a time. After you're half done, slowly pour the remaining syrup into the mixture.
• Increase the speed to medium-high and let it go for five minutes. Set a timer and grab yourself a drink! The marshmallow will turn into this fluffy deliciousness doubled in size.
• Serve immediately or keep stored in an airtight container in the fridge for up to two weeks.*

SAVOURY MARSHMALLOW

Steps:

• For the Lamb, Lay out a large rectangle of clingfilm. Arrange the prosciutto and salami in a large sheet on top, and then place the lamb loin towards the side nearest you. Roll the lamb in the prosciutto and salami, twisting the ends of the clingfilm to tighten and seal. Refrigerate for an hour to firm up.
• For the port and chocolate sauce, Bring the stock and port to the boil and add the spices. Simmer for an hour, then strain. Return to the heat and boil to reduce. When you have about 100ml, stir in the chocolate and the soy sauce.
• For the Biltong twigs, Cook the brown rice in salted water until it is very overcooked; it should be slightly mushy. Drain and combine with all dry ingredients in a food processor. Process until a fine crumb is formed. Add the egg and enough water, little by little, to bring it together into a firm but slightly sticky dough. Leave to sit for a half hour for the gluten to develop, then roll out into long, thin, twig shapes try to keep them less than 1cm in diameter, with a slight point on the end. Heat the oil in a frying pan over a high heat; it should be about 180 degrees centigrade. Gently lay the twigs into the oil and fry until they are a dark brown colour. Drain on kitchen towel and reserve.
• For the savoury marshmallows, Heat the milk, goat milk balls, glucose and salt to a simmer. Bloom the gelatin in cold water. When supple, shake off excess water, and stir into the hot milk mixture one at a time; use a stick blender to make a very smooth puree, strain, and allow to cool to about 50 degrees centigrade. Whip the egg whites to soft peaks, then shower in the maltodextrin while continuing to whisk. When the mixture is smooth, glossy, and stiff, very slowly pour in the goat milk mixture while whisking constantly, as you would when making a mayonnaise, you should literally add the mixture drop by drop at first. Keep the mixer going on its highest setting to incorporate air as the mixture sets. Pour the finished mixture out into a lightly oiled container and refrigerate until set. Cut into cubes and toss in the icing sugar. Store in the fridge until needed. (Note: this will make more marshmallows than you need for 4 servings; the rest can be used as you would use cheese for melting.)
• For the Salad, Wash the salad and pick the mint. Dress with the olive oil and lemon juice. Season just before serving.
• To Serve, Skewer the marshmallows through the twigs. Unwrap the lamb and fry in olive oil for 1 minute on each side, then transfer to a 200 degrees centigrade oven and cook for another 8-10 minutes, to medium rare. While the lamb is resting, finely chop the mint leaves and spread out on the board. Roll the lamb in the mint to give it a green coating, then slice the lamb and plate alongside the marshmallow and salad. Finally, heat the cognac and flambe. Serve in a sauceboat or copper milk pan at the table while still flaming and let guests toast their marshmallows over the flame. Cover the pan, or blow off the flames and stir in the sauce. Spoon over each dish and enjoy.

26 EASY MARSHMALLOW RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a marshmallow treat in 30 minutes or less!

MARSHMALLOW SAUCE FOR DESSERTS

Steps:

• Gather the ingredients.
• Heat the marshmallows and cream in the top of a double boiler over boiling water. Fold and stir the mixture with a spatula continually until the marshmallows are almost melted.
• Add the vanilla and continue cooking and stirring until completely melted. The sauce will thicken as it cools.