Marshmallow Cherry Slice Recipes

CHERRY MARSHMALLOWS

Steps:

• Generously butter the bottom and sides of an 11x7-inch glass baking dish and sprinkle with 1 tablespoon powdered sugar.
• Add 1/2 cup cold water to the bowl of a stand mixer and add unflavored gelatin. Set aside to soften.
• Combine remaining 1/2 cup water, sugar, corn syrup, cherry gelatin, and almond extract in a large saucepan over medium heat. Stir constantly until sugar and gelatin are dissolved. Heat the mixture to boiling, then reduce heat to medium-low. Cook, without stirring, until a candy thermometer immersed in the mixture reads 240 degrees F (115 degrees C), about 30 minutes. Watch carefully that syrup doesn't boil over; reduce heat if necessary.
• Slowly pour syrup into the softened gelatin in the stand mixer bowl. Beat on low speed, then increase to medium-high and beat until marshmallow mixture has tripled in size. Pour into the prepared baking dish and smooth the top using a rubber spatula. Set marshmallow mixture aside and let stand, uncovered, 8 hours to overnight.
• Dust a large cutting board with about 1 tablespoon powdered sugar. Loosen sides of marshmallow mixture from the baking dish, lift out onto the cutting board, and rub additional powdered sugar on top. Spray a sharp knife with cooking spray and cut marshmallows into 1-inch squares, 11 rows by 7 rows.
• Toss marshmallows in a large bowl with remaining confectioners' sugar. Shake off excess sugar and transfer marshmallows to an airtight container.

MARSHMALLOW CHERRY SLICE

Steps:

• Butter a 9x9x12 pan.
• Slice cherries.
• Mix graham cracker crumbs, marshmallows, cherries, nuts (optional), and 1/2 c coconut.
• Add condensed milk and extract.
• Mix well and spread into the pan.
• Sprinkle the other 1/2 c of coconut over the squares.
• Refrigerate for a couple of hours and cut into squares.

MARSHMALLOW SLICE

Steps:

• Base.
• Crush wheat biscuits, add sugar, coconut,flour and melted butter.
• Press into a slice tray with the back of a spoon.
• Bake at 180 C for 25 minutes.
• Allow to cool.
• Filling.
• Combine the water, sugar and gelatine into a saucepan and simmer for 10 minutes.
• Allow to cool, add vanilla and then whip until stiff.
• Pour onto prepared base.
• Topping.
• Melt chocolate and butter together.
• Allow to cool but not yet set.
• Pour onto filling and spread.
• Allow to set and then cut into slices.

MARSHMALLOW SHORTCAKE SLICE

Steps:

• For Base:.
• Cream together the butter & sugar until light & fluffy.
• Add essence, egg, and dry ingredients.
• Mix well and then press into a 9" x 13" shallow baking pan. (known in NZ as a sponge roll tin).
• Bake at 350°F for about 20 minutes or until light golden brown.
• Remove from oven and allow to cool. Don't remove from pan.
• Topping:.
• Dissolve the gelatine in the boiling water in a large bowl.
• Add the essence and the sugar and beat on med-high speed with electric mixer until stiff and fluffy adding drops of colouring to get the colour you like. This can take a few minutes. (maybe even up to 10mins depending on the weather).
• When thick and stiff (like stiffly beaten egg whites that hold their shape) spoon over cooled base and cut into bars/squares when set. I usually place mine in fridge to set but you don't have to.
• Optional: sprinkle with dessicated coconut after pouring topping onto base.

MARSHMALLOW SLICE

Steps:

• Grease and line 18 cm square cake pan.
• Process biscuits till crushed, add butter and coconut.
• Process to combine.
• Press mixture firmly into pan.
• Cook mallows milk and sugar in saucepan over low heat.
• Cook and stir till marshmallows have melted.
• Stir in zest and juice, cool to room temperarture.
• In a mixing bowl beat cream til soft peaks form.
• Fold cream into marshmallow mixture.
• Pour over slice, sprinkle with toasted coconut.
• Chill overnight.