Goo Goo Clusters Recipes

GOOGOO CLUSTER CAKE

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour a 9x13 cake pan.
• 2. Mix together the pumpkin water and cake mix.
• 3. Using a knife draw lines on the cake to make 16 pieces in each square place a rolo.
• 4. Bake for 35 to 40 minutes. Pull cake out and sprinkle the marshmallows generously all over the top of the cake, then sprinkle the nuts over the marshmallows and return the cake to the oven for about 10 more minutes. This cake takes longer than usual to bake so check the cake for doneness before adding the marshmallows and nuts. The cake must have a nice firm top.
• 5. Once the marshmallows have melted you will see the nuts are incorporated in the marshmallow.
• 6. Let cake completely cool.
• 7. Melt the chocolate chips in a double broiler watching and stirring constantly. Add milk to thin out the chocolate just a bit.
• 8. Pour the melted chocolate over the cooled cake and refrigerate till the topping has become firm. Enjoy!

GOO GOO CLUSTERS ( COPYCAT)

Steps:

• Melt chocolate chips in pan with Eagle Brand milk.
• While this is heating, mix marshmallows and peanuts in a large bowl. Pour melted mixture over nuts and
• marshmallows. Mix together. Pour in buttered pan.
• Chill 2 hours and cut.

HOMEMADE GOO GOO CLUSTERS

Steps:

• Place the wafer paper in the bottom of a jelly roll pan, and set aside. The paper should not overlap. Pour egg whites into the bowl of a stand mixer fitted with the whisk attachment; set aside. Measure out powdered sugar and salt. Set aside until needed.
• In a medium saucepan, stir the honey, corn syrup, water, and granulated sugar together. Wipe down the sides of the pan with a pastry brush dipped in water to rinse down any sugar granules. Place the saucepan over medium heat and cook until it just begins to simmer - about 4 minutes. Clip a candy thermometer onto the side of the saucepan; continue to heat, stirring occasionally.
• When the thermometer registers 310°F, remove the honey mixture from heat. The temperature will rise to 320°F degrees while the mixture sits in the pan off the heat. Stir until temperature drops to 300°F degrees, and quickly make the meringue.
• Begin to beat the egg whites on medium speed. Once the egg whites are frothy, lower the speed, add the salt and confectioner's sugar, and then return to medium speed to whisk the meringue to soft peaks. Turn up the mixer speed to high, and, with mixer running, slowly pour the honey mixture into the egg-white mixture (see video above). Beat until mixture thickens (approximately 5 minutes) and begins to stick to beaters. Once the nougat has thickened and is getting trapped inside the whisk, remove the mixer bowl from the stand.
• Dust your countertop with cornstarch. Pour the mixture onto the cornstarch-covered surface. Gently knead about 7 turns - careful, it is still hot! Dust off excess starch. Stretch and roll to fit the pan; place the mixture in pan. Let cool on a wire rack for a few hours. Cut the desired number and size of rounds with a metal biscuit or cookie cutter. (I used a 1 1/4 inch cutter that fit my tartlet molds)

HAPPY ANNIVERSARY GOO GOO CLUSTER! (PIE)

Steps:

• Spread 3/4 cup caramel ice cream topping on bottom of a baked pie shell. Chill shell while mixing remaining ingredients.
• In bowl of electric mixer beat cream cheese until fluffy.
• Add marshmallow cream and blend on low speed until thoroughly combined.
• By hand fold in nuts, and 1 cup chopped chocolate.
• Spread mixture in pie shell on top of chilled caramel layer.
• Scatter remaining 2 tablespoons chopped chocolate over top of fluffy filling and drizzle with remaining 2 tablespoons of caramel topping.
• Chill for two hours or so ~ cut into 10-12 small slivers to serve!.

GOO GOO CLUSTER

Steps:

• Melt Chocolate Chips In A Pan With Eagle Brand Milk.
• While This Is Heating,Mix Marshmallows And Peanuts In A Large Bowl.
• Pour Melted Mixture Over Nuts And Marshmallows.
• Mix together.
• Pour In A Buttered Pan.Chill 2 Hours And Cut Into Squares.