Tag Archives: marshmallow

Marshmallow & Dark Chocolate Cheesecake Ice Cream

Chocolate+Marshmallow+Ice+Cream

I love homemade ice cream but don’t always have the time and patience to do the egg separating, egg tempering, whisking, blending, cooking that many of the recipes require.  I made a batch of kick butt tin roof the other weekend but it took about an hour to get everything done and that didn’t include the chill time.  Between juggling the baby and the 3 year old, and finding time to do something/anything on the property that hour just isn’t always available. 

This recipe however is wonderfully quick and easy.  It uses chocolate milk as a base which is great for ease of use and it means you have a few extra cups of chocolate milk in the fridge that might just have to be shared between you the toddler that will give you cute puppy eyes as soon as she sees it.  You won’t want it to go to waste.

Those chunks of marshmallow and chocolate you see in the picture are simply chopped Mallowmars (I used the cheaper ValuTime brand and it worked great) which gave me marshmallow, chocolate and graham crackers all in one.  Can’t go wrong there.  Plus, as with the chocolate milk, there is extra.  Bonus!

Don’t worry about getting the cream cheese completely mixed in.  Mine has little pebbles floating throughout (you can see them in the picture above) and I found that it gave a rich cheesecake flavor.  You can use regular cocoa powder as well I liked the depth of flavor the dark chocolate gave the it.

Sure the weather is getting a little cold to think of ice cream but I say so what, just eat it inside by the heater.  Trust me, it’s worth it.


Marshmallow & Dark Chocolate Cheesecake Ice Cream

Adapted from Raleys.com
Ingredients

8-oz. cream cheese, softened2 cups 1% chocolate milk
1 cup heavy whipping cream
3/4 cup sugar
1/2 cup unsweetened dark chocolate cocoa powder
2 tsp. vanilla extract
8 Fudge Marshmallow Cookies, coarsely chopped (Both Mallowmars and ValuTime work great)

Directions

1. Place cream cheese in a large bowl; slowly whisk in milk until smooth. Whisk in remaining ingredients except cookies; cover and chill until very cold.

2. Whisk mixture again. Pour into the bowl of an ice cream maker and freeze according to manufacturer’s instructions. Remove paddle and stir in cookies. May be served immediately or cover and freeze until ready to serve. Best if left at room temperature for 10 minutes to soften before serving.

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Smore Bars

You know smores, the ones where you need to build a fire, burn it down to coals, stick a marshmallow on a stick, put the marshmallow over the coals while turning your face left and right in an effort to provide some kind of relief to the burning heat, blow out your marshmallow that just caught on fire, create a sandwich with the now burnt marshmallow with graham cracker and chocolate, then make a huge mess trying to eat the thing as the chocolate is hard, the graham cracker is crumbly and the marshmallow is gooey.  But oh do they taste good!

Want in on a secret?  You can make smores at home without the mess and burned face.

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Blend up two packages of graham crackers into a powder.  If you don’t have a food processor you can do this in a blender or put it in a large ziplock and whack at it with a rolling pin.
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Mix in salt, sugar and melted butter.
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Press the moistened graham cracker, withholding 1/2 a cup, into a pan lined with tin foil and sprayed with cooking spray then bake until lightly golden.Smore+Bar+4

Melt 3 cups of milk chocolate chips and spread them over the graham cracker layer.

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Press 3 1/2 cups of mini marshmallows into the chocolate and sprinkle the withheld graham crackers over any visible chocolate.  Put the whole thing under the broiler for 20-30 seconds until the marshmallows are light to medium brown.  Seriously, watch those marshmallows closely.  My last batch of these literally caught on fire in under a minute.  🙂
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Put the bars into the fridge for at least 2 hours to cool the chocolate.  Then lift out and cut into bars.

Patriotic Smores!
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Smore Bars
adapted from Anne Thornton

Ingredients

  • 2 sticks unsalted butter, melted
  • 18 plain graham crackers
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 3 cups milk chocolate chips
  • 3 1/2 cups mini-marshmallows

Directions

Preheat the oven to 350 degrees F. Line the bottom and sides of a 9 by 13-inch baking pan with foil. You want to leave about 4 inches of overhang on the 2 opposite sides. Grease the foil with cooking spray.

In your food processor, grind the graham crackers into a fine meal. In a large bowl, combine your crumbs with the sugar, salt and melted butter. Set aside a heaping 1/2 cup of the crumb mixture for the topping. Evenly press the remaining crumb mixture into the bottom the foil-lined pan. Put the crust into the oven and bake until it is golden brown,12 to 15 minutes. Let cool while you prepare the chocolate.

Melt the milk chocolate in a saucepan over low heat, stirring continuously until fully melted. Or, you can microwave the chocolate on low power, stirring after 2 minutes.

Pour the melted chocolate over the cooled graham cracker crust. Spread the chocolate evenly over the crust. Sprinkle the marshmallows over the chocolate and press them lightly into the chocolate. Sprinkle the reserved crumb mixture over and in between the marshmallows so that you cannot see the chocolate peaking through the marshmallows. Broil the bars 6 inches from the broiler until the marshmallows are golden brown, 20-30 seconds.

Refrigerate the bars until the chocolate is hard about 2 hours. Lift out of the pan and cut into 24 squares.

Enjoy!

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Homemade Marshmallows

With all the time I had on my hands this weekend without a baby around I decided to try out a recipe that has been waiting in the wings for a while.  Homemade Marshmallows.  We have a carton of watermelon flavored sugar (for cotton candy) left from my baby shower over the summer and it has been just begging me to make some kind of candy out of it.  When I came across a recipe for marshmallows I figured it could be a great application for some sweet watermelony goodness.  
Some google research found there are two types of marshmallow recipes.  With and without egg whites.  While the egg whites would potentially make a fluffier marshmallow, I decided on a recipe without as 1, I had farm fresh eggs thus no pasteurization and 2, raw eggs scare me.   Note, that I omitted the vanilla in my marshmallows as I didn’t think it would go well with the watermelon flavor.  The recipe below is for plain marshmallows.
 
The marshmallows came out light and tender with just a hint of watermelon flavor.  They were pretty good straight from the container but AWESOME toasted over the burn pile Steve created that afternoon.  Like melty toasty caramelized watermelon candy.  Mmmmmmmmm.  Almost worth making another burn pile just to eat more.
On a side note, the corn syrup and sugar combination in the pot is beautiful!  It sparkles like pink gemstones.   It also reminded me of pink Jelly Shoes.  Those little kid shoes that were so popular when I was a wee one.
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The recipe is very easy to make with the hardest part being keeping from touching the mixture as it is STICKY!
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Oh and do make sure you use lots of powdered sugar on the finished product to keep it from sticking and give it the full 12 or more hours to set.  Or the middle may end up looking like this.
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Homemade Marshmallows
  • 3 packages unflavored gelatin
  • 1-1/2 cups granulated sugar
  • 1 cup water (split into 2, 1/2 cup portions)
  • 1 cup light corn syrup
  • 1/4 teaspoon kosher salt
  • 1 Tablespoon pure vanilla extract
  • Confectioners’ sugar for dusting
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
Combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat. With the mixer on low speed slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is thick and about triples in size, about 7-8 minutes. Add the vanilla and mix thoroughly.
Spray a 9×13 inch non-metal baking dish with cooking spray.  Generously dust with confectioners’ sugar. Pour the marshmallow mixture into the pan using an oiled spatula, smooth the top and dust with more confectioners’ sugar. Allow to stand uncovered overnight until it dries out (at least 12 hours).
Use a small sharp knife to loosen the edges of the marshmallow from the pan.  Turn the marshmallows onto a board (lightly dusted with confectioners sugar) and cut them in squares.  A pizza cutter works well.  Dust the sides of each marshmallow with more confectioners’ sugar. 
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