Spooky Homemade Marshmallows Recipes

HOMEMADE MARSHMALLOWS

Steps:

• Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
• Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.
• With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
• With a sieve, generously dust an 8 by 12-inch nonmetal baking dish with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners' sugar. Allow to stand uncovered overnight until it dries out.
• Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners' sugar.

SPOOKY BOO BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 8- or 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make and bake brownies as directed on box for 8- or 9-inch square pan. Cool completely on cooling rack, about 1 1/2 hours. Freeze in pan 15 minutes. Using foil to lift, remove brownies from pan, and peel foil away. Cut into 4 rows by 4 rows.
• Heat frosting in microwavable bowl uncovered on High 20 to 30 seconds, stirring every 10 seconds, until frosting can be stirred smooth and fluid. If frosting becomes too firm while decorating, microwave 5 seconds; stir.
• Top each brownie with 1 large marshmallow. Spoon 1 tablespoon frosting over each marshmallow to coat. Let stand until frosting is set, about 30 minutes. Use black gel to make eyes and mouths.

SPOOKY FIREBALL WHISKEY MARSHMALLOWS RECIPE - (4.6/5)

Steps:

• Pour water in the bowl of a stand mixer (with whisk attachment) and sprinkle gelatin on top. Make sure all gelatin has been moistened so that there is no longer any white powder. Set aside, so gelatin can bloom, while completing the next steps. Spray the bottom and sides of the pan of your choice with cooking spray. In a small bowl, mix together powdered sugar and cornstarch. Coat greased pan with sugar/cornstarch mix, thoroughly covering the bottoms and sides. It is easier if you use a sifter to coat the pan as it will create an even dusting. Set remaining powder/cornstarch aside for now. In a small saucepan, add ingredients in this order: salt, evaporated milk, Fireball whisky, then sugar. Without mixing, warm saucepan over medium heat. Bring mixture to a gentle boil. Immediately add a candy thermometer and watch the temperature, reducing heat to control boiling if necessary. Ideally you want the temperature to get as close to 240°F before sugar mixture begins to bubble over. Once you can no longer boil the sugar mix without overflowing, go ahead and move on to the next step. (The highest my mixture got to was 210°F before it almost boiled over.) Slowly pour the hot sugar mixture in with the gelatin. Begin to whisk on low, breaking up the gelatin and incorporating it with the warm sugar. Once gelatin has dissolved, add any food coloring (optional - I used 1 drop of red and 2 drops of yellow) then set the mixer speed to high and beat for 15-17 minutes. Mixture is ready once it has turned a solid color, has doubled in size, and is thick enough to cause lasting ripples and waves in the batter. Tips for hand mixers: For the first 5 minutes of mixing, hold the mixer near one end of the bowl and tip the opposite side of the bowl so that it is leaning toward the mixer. This trick will cause the fluid in the bowl to fall toward while the mixer pushes the fluid back up, giving you a more even mix. Once the marshmallow mixture is no longer clear, set bowl back on the counter and mix like normal, making sure to rotate the mixer around the sides and through the middle. Pour fluffed marshmallow mix into the prepared pan. Used a greased spatula to help smooth out the top, if needed. Finish off by dusting the top with more sugar/cornstarch mix. Let marshmallows set for 6 hours if using a baking sheet. If using a smaller pan, like a 9x13 pan, let the marshmallows stand for 8 hours. When ready to cut, grease and dust the cookie cutters with the cornstarch/powered sugar mixture. Proceed to cut out the marshmallows. Store marshmallows in an airtight container for up to 2 weeks.

SPOOKY HOMEMADE MARSHMALLOWS

Steps:

• Combine 1/2 cup water, salt and gelatin in large bowl of a stand mixer. Stir and set aside.
• Combine remaining 1/2 cup water, sugar and corn syrup in a large saucepan over medium heat. Bring to a boil, stirring frequently. Using a candy thermometer, cook until mixture reaches 240 degrees F or soft ball stage.
• Gradually pour the hot syrup over the gelatin mixture with the mixer on low. Turn the mixer on its highest speed and beat for 8 minutes. Add vanilla and beat an additional 2 minutes. The mixing bowl will get very full. The marshmallows will become very thick, white and shiny. Spread mixture onto greased baking sheet with sides. For thicker marshmallows, use a 13 x 9-inch pan.
• Let marshmallows cool at least 4 hours or overnight. Combine powdered sugar and corn starch in a shallow pan. Cut the marshmallows into bite-size pieces with a sharp knife or scissors, dropping one at a time into the powdered sugar. Toss to coat well. Store marshmallows in an airtight container in a cool place. Best used within 1 month.

SPOOKY HALLOWEEN MARSHMALLOW CHEESECAKE

Steps:

• Tip the biscuits into a food processor and blitz to fine crumbs. Pour in the melted butter and blitz again to combine. Line the side of a deep 20cm springform or loose-bottomed cake tin with baking parchment. Tip in the crumb mixture and press it into the base and up the side of the tin using the back of a spoon. You should be able to press the mixture about halfway up the side, but don't worry if the edge is slightly uneven - this will add a spookily craggy effect to the cheesecake. Chill in the fridge while you make the filling.
• Tip the marshmallows and milk into a saucepan set over a low-medium heat and stir until the marshmallows have melted. Leave to cool for a few minutes.
• Tip the soft cheese, cream and vanilla extract into a large bowl and beat together using an electric whisk. Pour in the still-warm marshmallow mixture and mix again until smooth. Remove the chilled biscuit base from the fridge and scrape in the marshmallow cheesecake filling. Smooth the top and chill for at least 2 hrs. Will keep chilled for up to a day.
• Heat the oven to 120C/100C fan/gas 1 and line a baking tray with baking parchment. Put the egg whites in a large, clean bowl with a pinch of salt and beat with an electric whisk until foamy - they should hold soft peaks when you lift out the beaters. Beat in the sugar 1 tbsp at a time until fully incorporated and the meringue is thick, shiny and holding stiff peaks.
• Spoon the meringue into a piping bag fitted with a large round nozzle. Holding the nozzle directly above the lined tray, pipe little blobs to make the meringue ghosts. Bake for 1 hr 30 mins, then leave to cool.
• When the meringues are cool, use an icing pen to draw faces on them. Carefully remove the cheesecake from the tin and put on a plate or cake stand. Arrange the ghosts on top just before serving. Will keep in the fridge for up to two days.