Best Candy Corn Marshmallows Recipes

Candy Corn Marshmallows image

Provided by Kathy

Categories Candy

Time 20m

Yield 12 marshmallows, 12 serving(s)

Number Of Ingredients 7

12 large marshmallows
12 pieces candy corn
2 -4 ounces yellow candy melts
2 -4 ounces orange candy melts
wax paper
12 lollipop sticks (optional)
2 decorating bags (melting or decorating squeeze bottle with a cap with a small-medium round opening) or 2 plastic bottles (melting or decorating squeeze bottle with a cap with a small-medium round opening)

Steps:

Arrange the marshmallows on a piece of wax paper.
Microwave the yellow candy melts in either a decorating bag or plastic decorating bottle (I like using the decorating bottle). Randomly pipe blobs onto the top of the marshmallows. Allow to set.
Microwave the orange candy melts. Randomly pipe blobs on top of the marshmallows. Allow to set up a little, then affix a piece of candy corn.
If desired, insert lollipop sticks into the marshmallows.

Nutrition Facts : Calories 22.3, Sodium 5.6, Carbohydrate 5.7, Sugar 4, Protein 0.1

Crisp Candy-Corn Treats image

Provided by Martha Stewart

Yield Makes 20

Number Of Ingredients 8

Cooking spray
9 tablespoons unsalted butter, divided
12 cups miniature marshmallows, divided
3/4 teaspoon fine salt, divided
9 cups crisp puffed-rice cereal, divided
1 tablespoon grated orange zest
Yellow and red food coloring
1 tablespoon grated lemon zest

Steps:

Lightly coat a 5-by-9-inch loaf pan with cooking spray. In a large saucepan, melt 3 tablespoons unsalted butter over medium. Add 4 cups miniature marshmallows and 1/4 teaspoon fine salt; stir until melted. Stir in 3 cups crisp puffed-rice cereal and immediately transfer to pan. Coat an offset spatula with cooking spray and firmly press mixture into an even layer.
Rinse saucepan. Repeat step 1 twice: To second batch, add orange zest and enough yellow and red food coloring to tint marshmallow mixture orange before adding cereal, then press into pan. To third batch, add lemon zest and enough yellow food coloring to tint marshmallow mixture yellow. Press third batch into pan.
Let set 2 hours (or overnight). Run a small knife around edges of pan and invert loaf onto a cutting board. With a serrated knife, cut loaf into 10 slices. Cut each slice in half crosswise.
Using your hands, gently mold each treat into a candy-corn shape.

Nutrition Facts : Calories 190 g, Fat 5 g, Protein 2 g, SaturatedFat 3 g