ChatterBank6 mins ago
marshmallows
I have won a big bag of marshmallows, can I melt them and use them like marshmallow fluff or is that a different thing entirely, will the results be different?
Answers
Best Answer
No best answer has yet been selected by cecil39. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.Or you could get a can of yams, and put them (after removing from can) in a baking dish, cover with a few palmfulls of brown sugar an then cover with your marshmallows... makes a great dish (and is a staple for Christmas and Thanksgiving dinner here in the U.S.)(We actually use sweet potatos, but don't know if their available in your part of the world...)
yes please folly that would be good, thanks for all answers, I like the thought of putting them on hot chocolate, or in my case cocoa, I tried toasting a couple over the fire last night, they fell off the folk and made a lovely blaze, I wonder if I could use some to make a frosting or maybe a cheescake type filling?
MISSISSIPPI MUD PIE
base
75g. ginger biscuits,75g. digestive biscuits, 50g unsalted butter,grease a 20cm loose bottom cake tin,crush the biscuits and mix into melted butter,press into bottom of tin.
filling
350g. marshmallows,90ml. milk, half teaspoon ground cinnamon,35g. plain chocolate,450ml. double cream,60ml. rum,20ml coffee essence.put marsmallows milk and cinnamon in saucepan,heat and stir until melted,remove from heat and cool,melt chocolate in a bowl over hot water,then cool,whip the cream,mix the rum and coffee into the marshmallow mixture,then fold in the chocolate and cream,pour into your cake tin and put in fridge until set,decorate with chocolate curls or sifted cocoa.
base
75g. ginger biscuits,75g. digestive biscuits, 50g unsalted butter,grease a 20cm loose bottom cake tin,crush the biscuits and mix into melted butter,press into bottom of tin.
filling
350g. marshmallows,90ml. milk, half teaspoon ground cinnamon,35g. plain chocolate,450ml. double cream,60ml. rum,20ml coffee essence.put marsmallows milk and cinnamon in saucepan,heat and stir until melted,remove from heat and cool,melt chocolate in a bowl over hot water,then cool,whip the cream,mix the rum and coffee into the marshmallow mixture,then fold in the chocolate and cream,pour into your cake tin and put in fridge until set,decorate with chocolate curls or sifted cocoa.