GRAHAM CRACKER MARSHMALLOWS
Provided by Food Network
Categories dessert
Time 9h
Yield 48 (2-inch) squares
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F. Bloom the gelatin in ice water until soft, about 5 minutes. Drain.
- In a heavy saucepan, cook the 2 cups water, honey, molasses, glucose, and sugar to 266 degrees F/130 degrees C. Before the sugars have reached their temperature, begin whipping the whites and salt in a mixer on medium-high speed, so that the whites are at soft peaks when the sugar is ready. Once the sugars are at temperature, slowly add the syrup to the whipped whites on high speed. When all the syrup is added, stop the machine, add the gelatin to the hot whites, and continue whipping until the mixture is fluffy and stiff.
- Meanwhile, warm the graham cracker crumbs on a parchment-lined baking sheet in the oven. Add the warmed crumbs to the whipped mixture and mix just until incorporated. Spread on a half baking sheet sprayed with nonstick cooking spray. Place a sheet of acetate to cover. Let it sit overnight. Wrap well in plastic wrap and let sit overnight at room temperature.
- To serve, remove from the pan and cut into 2-inch squares. Keep covered.
MARSHMALLOW FONDANT ELEPHANTS
Homemade fondant is achievable - all you need are marshmallows, water and confectioners' sugar (and a microwave). Make these adorable elephants - perfect cupcake toppers.
Provided by Food Network Kitchen
Time 9h
Yield 6
Number Of Ingredients 4
Steps:
- For the marshmallow fondant: Combine the marshmallows and 1 1/2 teaspoons water in a large microwave-safe bowl. Microwave for 30-second intervals, stirring in between each, until melted and smooth, about 1 1/2 minutes.
- Add about three-quarters of the sifted confectioners' sugar into the marshmallow mixture and stir to combine. Once the mixture becomes too stiff to stir, grease your counter and hands with shortening (or wear greased plastic, disposable gloves) and dump the mixture onto the counter. Knead, adding the remaining quarter of confectioners' sugar, a little at a time, until the fondant is very smooth, not sticky and holds its shape into a ball without relaxing. Use right away or grease it lightly with additional shortening, wrap tightly in plastic wrap and store in an airtight plastic bag or container at room temperature for up to several days.
- Remove a 1-ounce piece from the fondant ball (about 2 tablespoons). Color the 1-ounce piece bright pink (about 3 drops), rolling and kneading to evenly incorporate the color. Work in a little confectioners? sugar if the moisture from the food coloring makes the fondant too soft. (Wear plastic, disposable gloves and wash your hands well between colors so as not to bleed colors.) Pull off an almond-sized piece from the large white piece of fondant and color dark black (about 2 drops), working in additional confectioners' sugar if needed. Color the remaining fondant bright blue (about 6 drops), working in additional confectioners' sugar if needed.
- For the elephant head, trunk, ears and legs: Divide the blue fondant into 6 pieces. Cut 1 piece in half. With greased hands, roll a half into a head with an elongated trunk and transfer to a parchment-lined baking sheet. Use a wooden skewer to poke 2 nostrils in the end of the trunk. Divide the remaining half into 4 pieces: roll 2 pieces into stubby legs. Press together to join in a "v" shape. Roll and flatten the other 2 pieces into large round ears, about 1 1/2-inches in diameter. Repeat with the remaining 5 pieces of blue fondant.
- For the inside of the ear: Divide the pink fondant into 12 pieces. Roll and flatten 2 pieces of pink fondant into rounds a little smaller than the blue ears and stick them in the middle of the blue ears. Repeat with the remaining 10 pieces.
- Build the elephants: Arrange a set of legs on the parchment, "v" point-up. Arrange the ears above the legs so that they are just barely touching. Rest the head on top of the ears and legs, pressing lightly to adhere. Drape the trunk over one of the legs. Use a 1/4-inch round pastry tip to make toe indentations in the tip of each leg. Roll 2 tiny black balls and press in to adhere.
- Repeat with the remaining fondant to make 5 more elephants.
- Let the elephants dry, uncovered, overnight.
DIY CHOCOLATE DIP WITH MARSHMALLOWS AND FRUIT
Provided by Valerie Bertinelli
Categories dessert
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Fill a medium saucepot with 1 inch of water and place over medium-low heat to bring the water to a simmer. Place the bittersweet and Mexican chocolate in a bowl that will fit over the top of the saucepot without touching the water. Melt the chocolate over the water, stirring occasionally, until smooth.
- Place the cream and salt in a saucepot over medium-high heat and bring to a bare simmer. Slowly whisk the warm cream, 1/2 cup at a time, into the chocolate until the dip has the consistency of chocolate sauce. Transfer to a serving bowl or fondue pot and cover to keep warm until ready to use. Serve with the marshmallows, sprinkles, nuts and fruit.
TIPSY SQUIRE
Steps:
- Heat milk until it is nearly boiling (a double boiler is safest). Mix sugar, flour, and beaten eggs together. Remove milk from heat and stir 1 ladle full into the sugar mixture to temper the eggs. Add the tempered egg mixture into the hot milk. Return to low heat and stir until mixture begins to thicken. When cool, add vanilla. Strain through a wire strainer to remove any lumps. Whip whipping cream and add sugar to taste, put aside. Grate fresh nutmeg and put aside, this will also be used to top dessert once complete.
- Cream sugar and butter. Add egg yolks 1 at a time. Mix the flour and baking soda together. Add sour cream and flour, alternating to the butter and sugar. Beat egg whites stiff and fold in. Pour into greased and floured tube cake pan. Bake at 300 degrees F. in a preheated oven for 1 1/2 to 1 3/4 hours. Invert immediately into a glass serving bowl and drizzle with Sherry. Pour custard on top, and then add already made whipping cream. Top with freshly grated nutmeg.
More about "tipsy elephant marshmallows recipes"
EASY 2 INGREDIENT ELEPHANT EARS - MEANINGFULMAMA.COM
From meaningfulmama.com
- In a 9" x 13" pan defrost Rhode's frozen dinner rolls according to package directions. For the regular method, which takes 3-5 hours, spray your pan with cooking spray. Then, cover with plastic wrap, sprayed on the inside with cooking spray to prevent sticking. Let rise 3-5 hours or until doubled in size.
20+ HOMEMADE MARSHMALLOW RECIPES – FLUFFY AND GOOEY GOODNESS!
From homecookingmemories.com
24 OOEY GOOEY MARSHMALLOW RECIPES WORTH TRYING - MERAKI LANE
From merakilane.com
ELEPHANT EARS WITH WARM CARAMEL DIPPING SAUCE
From foodnetwork.com
23 IRRESISTIBLE MARSHMALLOW TREATS THAT ARE OOEY, GOOEY PERFECTION
From recipegranny.com
20 MARSHMALLOW TREATS YOU WON’T BE ABLE TO RESIST
From errenskitchen.com
TIPSY ELEPHANT MARSHMALLOWS | BUFFY H - COPY ME THAT
From copymethat.com
TIPSY SNOWMAN DRINK RECIPE — SMARTBLEND
From smartblend.co.uk
TIPSY ELEPHANT MARSHMALLOWS | RECIPE | FOOD NETWORK RECIPES, …
From pinterest.com
BOURBON VANILLA MARSHMALLOWS RECIPE EPICURIOUSCOM
From tfrecipes.com
TIPSY ELEPHANT MARSHMALLOWS | RECIPE IN 2024 - PINTEREST
From pinterest.com
TIPSY ELEPHANT MARSHMALLOWS | RECIPE | FOOD NETWORK RECIPES, …
74 EASY RECIPES TO USE UP MARSHMALLOWS - SCRUMMY LANE
From scrummylane.com
BOOZY MARSHMALLOWS RECIPE +VIDEO - PINT SIZED BAKER
From pintsizedbaker.com
TIPSY ELEPHANT MARSHMALLOWS - PUNCHFORK
From punchfork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love