PUMPKIN MARSHMALLOWS
These soft, airy marshmallows taste like pumpkin pie. The recipe takes at least a full 24 hours to make, so give yourself lots of time to get everything ready. If the cocoa dredging mixture isn't sweet enough, you can sift some confectioners' sugar into it, although the bitter chocolate coating balances the very sweet marshmallow nicely.
Provided by xarrium
Categories Fruits and Vegetables Vegetables Squash
Time P1DT1h30m
Yield 50
Number Of Ingredients 15
Steps:
- Line a 9x13 inch pan with plastic wrap and spray it lightly and uniformly with cooking spray. Set aside. Pour the 1/2 cup cold water into the bowl of a stand mixer and sprinkle the gelatin on top; set aside for 10 minutes.
- Combine the white sugar, corn syrup, and 1/4 cup water in a saucepan. Bring to a boil over medium-high heat. Do not stir once the sugar syrup begins to boil. Heat to 250 degrees F (120 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Meanwhile, combine the pumpkin puree, cinnamon, ginger, nutmeg, and allspice. Mix well.
- Attach the mixing bowl to the stand mixer with the wire whip attachment and start the mixer on low speed. Carefully pour the boiling sugar syrup in a steady stream down the side of the mixing bowl. Increase the mixer to medium-high speed and add the salt. Mix until stiff, shiny, and white in color, about 5 to 12 minutes. Scrape down the sides of the bowl occasionally using a rubber spatula.
- Remove the bowl from the mixer and fold in the pumpkin mixture until combined. Add food coloring, if desired, for a deeper orange color. Return the bowl to the mixer and beat on medium-high speed about 3 minutes longer. Dip a spatula into the marshmallow mixture: the mixture should form a more-or-less continuous ribbon off the spatula into the bowl.
- Pour the mixture into the prepared pan so that it is an even depth. Let the mixture set at room temperature for at least 8 hours or overnight.
- Sift the cocoa powder, cornstarch, and confectioners' sugar into a pie plate. When the marshmallows have set, turn them onto a work surface and cut them into squares or shapes as desired. Roll each marshmallow in the cocoa mixture to coat all sides (reserve the cocoa mixture for re-dredging if needed). Marshmallows are best served fresh, but they can be stored in an airtight container (unrefrigerated) for about a week or in the freezer for a month. If you store the marshmallows, re-roll them in the cocoa mixture before serving.
Nutrition Facts : Calories 51.8 calories, Carbohydrate 13.1 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.5 g, Sodium 21.3 mg, Sugar 9.9 g
MARSHMALLOW-BROWN BUTTER-PUMPKIN SLAB PIE
This slab version of classic pumpkin pie gets a tasty upgrade with the addition of browned butter and toasted marshmallows.
Provided by Stephanie Wise
Categories Dessert
Time 2h
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 375° F. On lightly floured surface, unroll crusts; stack on top of each other, and roll out to 19 x 14-inch rectangle. Transfer to ungreased 17 x 12-inch rimmed baking pan. Fold any overhanging crust under, even with edges of pan. Place in refrigerator.
- In 1-quart saucepan, melt butter over medium heat. Cook about 5 minutes, stirring constantly, until butter begins to turn a deep golden color. Remove from heat; brush all over bottom of crust.
- In large bowl, beat sugar, pumpkin pie spice, salt and eggs with whisk until well blended. Beat in pumpkin; stir in evaporated milk. Pour into crust.
- Bake 30 to 35 minutes or until set and toothpick inserted in center comes out clean. Transfer to cooling rack to cool completely.
- Cut marshmallows in half; place cut sides down on top of filling. Use kitchen torch or oven broiler (on high) to toast marshmallows.
Nutrition Facts : Calories 310, Carbohydrate 49 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 29 g, TransFat 0 g
MARSHMALLOW PUMPKIN BARS
These pumpkin-oatmeal dessert bars were perfectly scrumptious before we added the marshmallows on top. We just couldn't resist making them scrumptious-er!
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 9 bars
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Grease a square pan 8" x 8".
- In a bowl, using a fork, work the butter with the sugar until it is creamy. Add flour, baking powder and oats. Mix to incorporate all, it should look crumbly. Remove 1 cup of the crumbs and set aside.
- Add eggs, one at a time, and stir until incorporated. Put the dough in the greased pan, spread evenly.
- Place the pumpkin pie filling on top of the dough.
- Sprinkle remaining crumbs.
- Bake for 35 minutes until golden.
- Top with the miniature marshmallows and broil until brown, about 3-4 minutes. Keep an eye on them, they can burn in seconds.
- Cool in the pan, cut and serve. Use a knife heated in boiling water to easily cut the squares.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHEWY PEANUT BUTTER-MARSHMALLOW BARS
Classic cereal treats for the peanut butter fanatic, these marshmallow bars call for cornflakes instead of Rice Krispies, making for a wonderfully chewy-crunchy contrast. Cornflakes are delicate, so the key here is to avoid crushing the cereal too much when mixing the ingredients. The end result should be airy and chewy, but not dense, with visible chunks of marshmallow throughout. This recipe comes together quickly, so have your ingredients measured and ready to add to the pot when you begin. Once the chocolate topping has set, these bars pack well for picnics or potlucks, but if you're concerned about the chocolate melting, you can skip it altogether and finish the bars with a sprinkle of sea salt.
Provided by Lidey Heuck
Categories snack, cookies and bars, dessert
Time 2h20m
Yield 16 to 20 bars
Number Of Ingredients 7
Steps:
- Grease a 9-inch square pan with butter and sprinkle 1/2 cup/17 grams of the cornflakes on the bottom of the pan.
- In a large pot, melt the 6 tablespoons/85 grams butter over medium-low heat. Add the marshmallows and kosher salt, and cook, stirring often, until about half of the marshmallows have melted but the mixture is not completely smooth. Add the peanut butter and mix until just combined, keeping some lumps of marshmallow.
- Take the pan off the heat, and working quickly, add about half the remaining 5½ cups cornflakes, folding them into the marshmallow mixture as gently as possible to avoid crushing the cereal. Repeat with the remaining cornflakes. If the mixture becomes too sticky to work with, briefly return the pot to the heat on low.
- Working quickly, transfer the mixture to the prepared pan, using a wet spoon or spatula to spread and pat into an even layer, again being careful to avoid crushing or packing the cereal.
- Place the chocolate in a small heatproof bowl and microwave it in 15-second intervals, stirring between intervals, until melted and smooth. Drizzle the chocolate over the bars in overlapping lines. (If using chocolate chips, scatter the chips onto the surface of the bars while they are still warm and let sit for 5 minutes, allowing the heat of the cornflakes to melt the chocolate before dragging a fork or toothpick through it to create lines.) Sprinkle the bars lightly with flaky sea salt, and set aside at room temperature (in a cool spot, if possible) until completely set, about 2 hours.
- Cut into bars and serve. Bars will keep, wrapped well at room temperature, for up to 3 days.
More about "marshmallow pumpkin bars recipes"
TOASTED MARSHMALLOW PUMPKIN BARS - CASABLANCA COOKS
From casablancacooks.com
5/5 (1)Estimated Reading Time 6 minsServings 16Total Time 1 hr 40 mins
PUMPKIN CHEERIOS MARSHMALLOW TREATS RECIPE | WE ARE …
From wearenotmartha.com
SMALL NO-BAKE MARSHMALLOW PUMPKIN CHEESECAKE
From bakingmischief.com
PUMPKIN PIE BARS WITH MARSHMALLOW TOPPING - SWANKY …
From swankyrecipes.com
NO BAKE MARSHMALLOW PUMPKIN PIE - TOGETHER AS FAMILY
From togetherasfamily.com
PUMPKIN CASSEROLE WITH ROASTED MARSHMALLOWS - DAILY …
From dailydishrecipes.com
FALL TREAT: HOMEMADE PUMPKIN MARSHMALLOW RECIPE
From homecookingmemories.com
MARSHMALLOW PUMPKIN PIE BARS WITH GINGERSNAP CRUST
From asavoryfeast.com
MARSHMALLOW NO BAKE PUMPKIN PIE - OH SWEET BASIL
From ohsweetbasil.com
BEST PUMPKIN S'MORES BARS - INSIDE BRUCREW LIFE
From insidebrucrewlife.com
PUMPKIN BARS WITH SALTED CARAMEL AND TOASTED MARSHMALLOW …
From displacedhousewife.com
5/5 (2)Category Dessert
- To make the caramel, add the butter and brown sugar to a medium, heavy-bottomed saucepan over medium heat and whisk until the sugar is dissolved. Pour in the heavy cream, turn up the heat to medium high and continue whisking until it reaches a boil, and then reduce the heat to medium for about 5 minutes or until thickened. Stir in the vanilla and sea salt and set aside to cool, whisking frequently. If it starts to separate, whisk it until it’s completely blended once again. Once cool, place it in a covered container and refrigerate until ready to use.
- Preheat your oven to 350°F (177°C). Grease an 8 x 11–inch (20.3 x 28–cm) baking dish and line with parchment, letting the excess fall over the sides.
- Add the egg whites, sugar, corn syrup, cream of tartar, and salt to the clean bowl of an electric stand mixer and nestle it in a saucepan of simmering water over medium-high heat. Do not allow the bottom of the bowl to touch the water. Whisk until the mixture is opaque, frothy, the sugar is melted (rub some between two fingers, if it feels gritty, keep whisking) and warm to the touch. Remove the bowl from the heat and transfer it to the stand mixer fitted with the whisk attachment. Mix on medium-high speed until stiff and glossy and cool to the touch, about 3-5 minutes. Add the vanilla and run the machine for 30 seconds more.
- Smear the caramel evenly over the top of the cake. Let the caramel set for 5 minutes. Scoop the meringue over the top and use a torch to char the meringue using a circular motion, focusing on the peaks.
MARSHMALLOW PUMPKIN BARS - BIGOVEN.COM
From bigoven.com
PUMPKIN CHEESECAKE BARS - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
24 OF GRANDMA’S BEST MARSHMALLOW DESSERTS - TASTE OF HOME
From tasteofhome.com
MARSHMALLOW MERINGUE TOPPED APPLE BUTTER PUMPKIN PIE BARS
From gogogogourmet.com
MARSHMALLOW PUMPKIN BARS RECIPE | RECIPE | PUMPKIN BARS
From pinterest.com
CHOCOLATE CHIP PUMPKIN BARS - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
PUMPKIN S'MORES BARS | MY BAKING ADDICTION
From mybakingaddiction.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love