TOP 10 BEST MARSHMALLOW RECIPES IN 10 Minutes How To Cook That Ann Reardon


Welcome to How To Cook That, I’m Ann Reardon
and today we’re making TEN best recipes using
marshmallows ranging from some old favourites
right through to some brand new inventions
that you’ve never seen before.
In this series we’ve done 10 best Nutella
and 10 best Peanut Butter and I’ll link to
those at the end.
You can put all your suggestions for the next
10 Best in the comments below
Number 1 we have S’mores Nachos
Step 1, pour some cream into the bottom of
a baking dish and then sprinkle it with a
generous amount of real chocolate chips.
I’ll put all of the recipe quantities for
these on the howtocookthat.net website for
you in grams and ounces and cups.
Then cover the top of that with marshmallows
all the way around into the middle.
Place that into the oven and keep an eye on
it.
Once the marshmallows have puffed up like
this, switch the oven over onto grill so the
heat is coming from the top.
Once they have browned beautifully on top
like that, simply serve with Graham crackers
and just scoop and eat that gooey marshmallow
and dig down to the bottom to get some of
that chocolatey goodness on there too.
For number 2 you’ll need strawberries and
marshmallows.
Melt the marshmallows in the microwave for
about 30 seconds.
Dip the end of each strawberry into the marshmallow
so you get a nice smooth coating on it.
Place those down on icing sugar to stop it
sticking to the paper.
Then take a blow torch and toast each one
until it is browned just to your liking.
Or if you want to you can take this one step
further … dip them in the marshmallow and
then dip them into chocolate and that works
well if you want to keep these for longer
rather than just serving and eating them straight
away.
At Number 3 we have 2 ingredient marshmallow
milkshakes.
All you need for this is marshmallows and
milk.
Heat that up in the microwave until the marshmallows
have melted and whisk really well to combine.
You can add a little vanilla to taste if you
want – if you don’t mind it being a 3 ingredient
milkshake instead of 2.
Then place that in the freezer for 2 hours.
Once it is icy whisk it again to make it smooth
and you have a beautiful thick, cold refreshing
marshmallow milkshake.
These taste amazing!
For Number 4 let’s do the obvious one – rice
crispy treats.
I’m using rice-bubbles and Cheerios, marshmallows
and some butter or margarine.
Combine the butter and marshmallows and heat
them in the microwave until they are melted.
Pour in the cereal of your choice and stir,
stir, keep stirring until that is sticky all
over.
Now tip that into a lined baking tin and using
a fork to squash it down so you compact it
but not too hard – you don’t crush it and
make crumbs.
Then put that in the fridge to set.
Once it is set simply slice it into pieces
and enjoy.
That is such an easy recipe.
Number 5 is another classic – we’ve got Rocky
Road.
For this you’ll need marshmallows, peanuts,
cherries and chocolate.
If you’re using real chocolate with cocoa
butter in it make sure you temper it so that
it sets properly (Google Ann Reardon tempering
if you need more info).
Combine the marshmallows with the peanuts
and the cherries and about 2/3 of the chocolate.
Mix them all together.
And you can vary what’s in this to customize
it to you to make your own personal Rocky
Road.
Tip it into a tray and spread it out evenly.
Then pour the remaining chocolate over the
top and spread it out.
This just makes it look good on top and also
gives a bit more firmness when you’re slicing
it.
Once it is set cut generous slices, and look
at that – if you wrap those they’ll make great
gifts for birthdays or Christmas or whatever
the occasion!
For Number 6…
We’ve got through the classics and I’ve realised
there are not that many recipes using marshmallows,
There should be more!
So time for some experiments.
This one turned out OK but I didn’t think
it was good enough for you guys.
So I’m going to scrap that one!
Number 6 is Chocolate Marshmallow Heaven –
this tastes really good!
To make this you’ll need cream, egg yolks,
cocoa powder, sugar, milk egg whites, flour,
chocolate and yes marshmallows.
Place the flour, cocoa powder, sugar, egg
yolks, milk and cream into one bowl.
And then put your egg whites into another
bowl.
Whip the egg whites on high until you get
soft peaks that look like this.
And then using the same beaters mix together
the other bowl of ingredients until there
are no lumps.
Add the egg whites and use a spatula to fold
them through.
You want to do this gently so you don’t knock
all the air out of it.
Then add in the marshmallows and chocolate
chips.
Pour that into a baking dish and bake until
it is hot all the way through but it still
has a slight wobble to it when you shake it.
Refrigerate it until it is set then slice
to reveal the rich chocolatey custard-type
base, topped with a cake layer and toasted
marshmallows on top.
Number 7 is No Bake Marshmallow Cheesecake.
And for this you’ll need chocolate, marshmallows,
cream cheese, butter, cream, more cream and
some plain biscuits (cookies).
Crush the biscuits using a food processor
or put them in a plastic bag and hit them
with a rolling pin.
Add the melted butter and stir that until
it is moistened.
Pour it into the bottom of a lined container
and spread out the crumbs squashing them down.
Pour the first lot of cream over the chocolate
and add the marshmallows on top.
Now you want to microwave that for 30 seconds,
stir it up then microwave it again and keep
doing that until the marshmallows are dissolved.
Microwaves heat unevenly so if you just chuck
it in for a couple of minutes you’re going
to end up with burnt spots.
Once that is evenly combined just leave it
to cool down to room temperature.
Whip your cream to make soft peaks and then
whisk up your cream cheese because you want
that to be soft and even as well.
Take out about a cup of the chocolate marshmallow
mixture and pour the rest into your cream
cheese and whip it together until you can’t
see any more white bits.
Fold in the whipped cream, oh my goodness
this is looking so good, I hope that it sets
properly.
Pour it into the container and place it into
the freezer.
After about half and hour it should be firm
enough on top that you can pour on that spare
1/2 cup of chocolate marshmallow mixture so
that it gives a nice glaze on top.
And then let that freeze for a few hours so
it is easy to tip out of the container.
Just use the baking paper to help you pull
it out.
Then place it onto a plate or a cake stand.
and peel off the baking paper from the outside.
Now leave it in the fridge to defrost and
then cut generous fluffy cheesecake slices.
And yes it is set to a perfect consistency,
I’m really happy with that and everybody loved
the taste of it.
At Number 8 we are making up 3-Ingredient
Marshmallow Icecream, I love how this one
turned out too!
All you need is marshmallows, cream and milk.
Pour everything into a pan over the top of
your marshmallows.
And then heat it over high heat until those
marshmallows are completely melted.
Remove it from the heat and leave to cool.
Once it’s cooled, tip into an ice cream machine
and churn it.
While it’s churning take some ice cream cones
and dip the top in some chocolate, and then
into some sprinkles.
And leave those to set.
Once the ice cream is thick and frozen … eat
it by the spoonful, no I mean place it into
a piping bag and pipe it into a cone.
Now it’s time for the Jedd Test!
ooww
That is delicious!
What does it taste of?
Um … it kinda tastes like a bit strawberry.
That’s right, do you know what’s in it?
Marshmallows!
Oh!
I knew that already
It’s safe to say he likes it πŸ™‚
Number 9 is Marshmallow Mousse.
For this one follow the steps we did for number
8 but instead of churning it, while it is
hot pour it over some chocolate and whisk
them together.
Place that in the fridge to chill and once
it is thick but still a bit wobbly in the
middle, whip it with electric beaters for
a few minutes until it is thick and airy.
Spoon that into glasses, you can add in some
chopped strawberries if you like and then
chill it in the fridge to set.
And you get a yummy soft chocolate mousse.
If you want a firmer mousse you can just add
in more marshmallows to your recipe.
Now at number 10 … let’s see what happens
if we bake marshmallows in the oven at a low
temperature.
Amazingly, they go hard like a honeycomb texture
that tastes of marshmallow.
They are good but they are a bit rough to
look at so let’s coat them in chocolate.
Let me show you how crispy they are …
See they are really crisp and crunchy and
they taste just like candy we have here called
Clinkers!
So if you like Clinkers you’ve got to try
this one out!
Subscribe to HowToCookThat for more crazy,
sweet creations.
Click here for more 10 Best videos, here for
the recipe and here for a random video of
mine chosen by YouTube for you.
Make it a great week and I’ll see you on Friday.
*crack*
Did the cone start to break?

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