CHOCOLATE FONDUE & TOASTED MARSHMALLOW
There's no getting away from it, toasted marshmallows are a messy business - but they're all the better for it!
Provided by Lesley Waters
Categories Buffet, Dessert, Dinner, Treat
Time 10m
Number Of Ingredients 5
Steps:
- Put the chocolate, butter, cream and milk into a saucepan, then heat gently, stirring occasionally, until the chocolate is melted and the sauce is smooth. Thread marshmallows onto skewers, then carefully toast on the fire, or leave until cold. Dip into the fondue and eat straight away.
Nutrition Facts : Calories 609 calories, Fat 42 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 50 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.09 milligram of sodium
CHOCOLATE MALLOW FONDUE
"This sweet velvety chocolate blend makes a wonderful coating for fresh fruit and cake cubes," says field editor June Mullins, Livonia, Missouri.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 cups.
Number Of Ingredients 6
Steps:
- In a microwave, microwave the first five ingredients just until melted; whisk until smooth. Transfer to a fondue pot and keep warm. Serve with fruit and/or cake.
Nutrition Facts : Calories 114 calories, Fat 4g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 24mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
TOASTED MARSHMALLOW, CHARRED BREAD, AND BANANA STICKS WITH CHOCOLATE FONDUE
This campfire dessert is a take on chocolate-covered bananas and roasted marshmallows. Charred bread adds a crunchy component.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 25m
Yield Makes 8
Number Of Ingredients 6
Steps:
- Make the chocolate fondue: Place chocolate in a heatproof bowl. Bring cream to a simmer in a medium saucepan set over a campfire or on a medium-high grill; pour over chocolate. Let stand for 5 minutes. Whisk until smooth. Whisk in bourbon.
- Make the skewers: Thread bread, bananas, and marshmallows onto 8 skewers. Toast over campfire. Serve with chocolate fondue for dipping.
TOASTED-COCONUT MARSHMALLOW SQUARES
Provided by Gina Marie Miraglia Eriquez
Categories Candy Mixer Dessert Christmas Kid-Friendly New Year's Eve Coconut Winter Gourmet Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes about 4 dozen candies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F with rack in middle.
- Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7 to 10 minutes.
- Oil 9-inch baking pan, then sprinkle bottom with 1/2 cup toasted coconut.
- Sprinkle gelatin over 1/2 cup water in bowl of mixer and let soften while making syrup.
- Heat sugar, corn syrup, salt, and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring until sugar has dissolved. Bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Put thermometer into syrup and continue boiling, without stirring, until it registers 240°F (soft-ball stage). Remove from heat and let stand until bubbles dissipate.
- With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl. Increase speed to high and beat until very thick, about 15 minutes. Add vanilla and coconut extracts and beat 1 minute more.
- Spoon marshmallow over toasted coconut in baking pan and press evenly with dampened fingertips to smooth top (it will be very sticky), then evenly sprinkle top with 1/2 cup toasted coconut.
- Let stand, uncovered, at room temperature until firm, about 2 hours.
- Run a sharp knife around edge of marshmallow and invert onto a cutting board. Cut into 3/4-inch-wide strips, then cut each strip into 3/4-inch squares.
- Put remaining toasted coconut in a small bowl and dredge marshmallows in it to coat completely.
CHOCOLATE FONDUE
Provided by Michael Recchiuti
Categories Chocolate Dessert Winter Party San Francisco California Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Sift the cocoa into mixing bowl and set aside. Place the water, sugar, and corn syrup into a pot and bring to boil. Allow to simmer for 10-15 minutes until sugar solution has reduced by about 30%. Pour the cocoa powder into the solution and blend with a whisk until smooth. Return the chocolate mixture to the stove and continue cooking over medium heat. Add heavy cream, bring to boil and allow to simmer for five minutes. Remove from the heat and stir in chopped chocolate. Pour into fondue pot and keep warm.
CHOCOLATE MALLOW FONDUE
A recipe from the Dec/Jan 2k1 issue of Taste of Home. So easy and great fun for the whole family! To remove the marshmallow creme from the jar I use a rubber spatula & the fluff just sticks to it. Otherwise microwaving it for a few seconds at a time might make it release easier.
Provided by Tinkerbell
Categories Dessert
Time 5m
Yield 4 cups, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a heavy saucepan, heat the first five ingredients just until melted.
- Whisk until smooth.
- Transfer to fondue pot and keep warm.
- Serve with fruits and/or cake pieces.
Nutrition Facts : Calories 609.3, Fat 23.4, SaturatedFat 14.1, Cholesterol 25.3, Sodium 128.3, Carbohydrate 100.5, Fiber 3.3, Sugar 83, Protein 8.5
TOASTED MARSHMALLOW CUPCAKES
Have a try!
Provided by Dian Hazwani
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
- Whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a large bowl; stir in warm water, eggs, milk, butter, sour cream, and vanilla extract until batter is smooth. Fill each muffin cup halfway with batter.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 18 minutes. Cool cupcakes for about 5 minutes.
- Turn on the oven's broiler.
- Place 1 marshmallow vertically in the center of each cupcake.
- Place cupcakes back into oven and broil, watching the whole time, until marshmallows are golden brown and slightly puffed, 10 to 30 seconds. Press the marshmallows into the cupcakes to cover the whole top using the back of a spoon.
Nutrition Facts : Calories 263.2 calories, Carbohydrate 46.5 g, Cholesterol 47.7 mg, Fat 8.2 g, Fiber 2.2 g, Protein 4.4 g, SaturatedFat 4.8 g, Sodium 262.9 mg, Sugar 29.8 g
CHOCOLATE FONDUE
I adopted this recipe after Mean Chef (IHHDRO) left the site. His original comments were, "A simple party dessert which is a year-round opportunity to use the season's best and ripest fruit." My comments submitted as a review when I first tried it were, "Excellent chocolate fondue. I cut the recipe in half and prepared it with Ghirardelli Semi-sweet chocolate and heavy cream. Hubby and I ate an entire pound of strawberries dipped in this luxury while watching movies tonight." I have made this many times since for just Hubby and I, and for guests. It is a very good chocolate fondue.
Provided by Ms B.
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- To make the sauce, in a small bowl, combine the chocolate and 1/2 cup milk or cream and melt gently in a barely simmering water bath or microwave on Medium (50 percent) power for about 2 minutes.
- Stir until smooth.
- Add more liquid if the sauce seems too thick or look curdled.
- Remove from the heat and stir in the vanilla.
- Use warm fondue immediately or set aside until needed and rewarm briefly.
- Have forks, skewers, or pretty (or goofy) swizzle sticks available for guests to dip with.
- If the fondue gets too thick or cool, reheat gently (without boiling) for 1 minute in the microwave on Medium (50percent) power or set in a pan of barely simmering water.
- Leftover sauce keeps several days in the refrigerator.
- It is a prefect topping for ice cream.
- Note: This is a versatile recipe that can be tailored to your taste and the type of chocolate you are using.
- For the most intense chocolate fondue, use milk, rather than half-and-half or cream, and omit the butter.
- For even greater intensity, choose a bittersweet chocolate labeled anywhere from 66 percent to 70 percent and use the greater amount of liquid called for.
- Butter or cream results in a softer, mellower chocolate flavor.
- Ideas for dipping: Kumquats or segments of seedless clementines, oranges, or ruby grapefruit- If possible, separate the citrus into segments without breaking the membrane.
- If you set the segments on a rack to dry in a warm place or in the oven, preheated to 200° F, then turned off for several hours, the membrane will dry like crisp paper and the juices will burst in your mouth when you take a bite.
- Chunks of pineapple Chunks of fresh coconut or large curls of dried coconut Chunks of banana Dried fruit such as apricot, mango, papaya, pineapple, or Bing cherries Strips of good-quality candied orange, grapefruit or lemon peel Cubes of pound cake or angel food cake, or toasted cubes of brioche or challah Cigarette cookies, fan wafers, graham crackers or digestive biscuits, or pretzels Marshmallows or meringues Toasted shaved almonds (to sprinkle on after dipping).
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