Best Marshmallow Topping Recipes

SWEET POTATO PIE WITH MARSHMALLOW MERINGUE TOPPING

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix the graham cracker crumbs together with 1/3 cup white sugar, butter, and 1/8 teaspoon salt in a mixing bowl. Spread evenly over the bottom and sides of a 9 inch pie pan.
• Bake the graham cracker crust in preheated oven until lightly browned, about 5 minutes. Remove from oven, and cool on a rack.
• Preheat oven to 400 degrees F (200 degrees C).
• To make the sweet potato filling, place the mashed sweet potatoes in a mixing bowl. Whisk in the brown sugar, whipping cream, eggs, vanilla, cinnamon, mace, and salt until smooth and evenly blended. Pour the sweet potato mixture into the baked graham cracker crust.
• Bake the pie in preheated oven until the center is set, about 45 minutes. Remove from oven and cool on a rack.
• To make the marshmallow meringue, place the marshmallows and milk in a pan; cook over low heat, folding mixture gently until marshmallows are half melted. Remove pan from the heat. Continue folding until marshmallows melt completely, and the mixture becomes smooth and fluffy.
• Place the egg whites in a separate mixing bowl, and beat until soft peaks form. Gradually add 1/4 cup white sugar, and continue beating until stiff peaks form. Beat in vanilla and salt. Gently fold the egg whites into the marshmallow mixture, and spread over the top of the pie.
• Return the pie to the oven and cook until the meringue is toasted, 5 to 10 minutes.

MARSHMALLOW ICE CREAM TOPPING

Steps:

• In a saucepan, combine sugar, corn syrup, butter and milk. Place over low heat, and stir until sugar is dissolved. Bring to a boil, then simmer 5 minutes. Meanwhile, in the top of a double boiler, melt the marshmallows with the water. When melted, stir into hot syrup mixture until no streaks remain. Remove from heat, and stir in vanilla.

MARSHMALLOW FUDGE ICE CREAM TOPPING

Steps:

• In a saucepan, combine brown sugar, cocoa and milk until smooth.
• Bring to a boil, lower heat, then cook and stir for 5 minutes or until sugar is dissolved.
• Remove from heat and stir in marshmallows, butter and vanilla until marshmallows are melted.

PUMPKIN CHEESECAKE WITH MARSHMALLOW-SOUR CREAM TOPPING AND GINGERSNAP CRUST

Steps:

• Crust:
• Preheat oven to 350°F. Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Grind cookie crumbs, pecans, brown sugar, and ginger in processor until nuts are finely ground. Add butter; using on/off turns, process to blend. Transfer mixture to prepared pan; press onto bottom and 2 inches up sides of pan. Bake crust until set and lightly browned, about 10 minutes. Cool completely.
• Filling:
• Preheat oven to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until light and fluffy, about 2 minutes. Beat in pumpkin. Add eggs 1 at a time, beating on low speed to incorporate each addition. Add flour, spices, and salt; beat just to blend. Beat in vanilla. Transfer filling to cooled crust. Bake until filling is just set in center and edges begin to crack (filling will move slightly when pan is gently shaken), about 1 hour 20 minutes. Cool 1 hour. Run knife around sides of pan to release crust. Chill cheesecake uncovered in pan overnight.
• Topping:
• Stir marshmallows and milk in medium saucepan over low heat until marshmallows are melted. Remove from heat and stir in vanilla and salt. Cool marshmallow mixture to room temperature, stirring occasionally.
• Add sour cream to marshmallow mixture; fold gently just to blend. Pour topping over cheesecake and spread evenly, leaving 1/2 inch uncovered around edges. Chill to set topping, at least 1 hour. DO AHEAD: Cheesecake can be made 1 day ahead. Keep chilled.

MARSHMALLOW ICE CREAM TOPPING

Steps:

• In a medium saucepan, whisk together the sugar, milk, corn syrup and butter. Bring to a boil over low heat, then simmer 3 minutes, stirring constantly.
• Add the marshmallows, stirring until melted and smooth, about 3 more minutes.
• Remove from heat and stir in vanilla.
• Serve warm, it thickens as it cools.

CHOCOLATE MOUSSE WITH MARSHMALLOW TOPPING

Steps:

• MIX pudding and milk in a medium bowl according to directions on box
• PLACE in refrigerator until set, about 10 minutes
• FOLD in COOL WHIP Whipped Topping and mixture is completely combined
• BEAT ingredients for topping until smooth
• FILL glasses about 2/3 full with Mousse. TIP - use a plastic resealable bag for smaller glasses
• PLACE back in refrigerator
• DRAIN and rinse cherries and pat dry. TIP - the chocolate will stick better if they are dry
• MELT chocolate in microwave for 30 seconds, stir and heat additional time as needed
• DIP cherry in chocolate and place on wax paper until set
• Optional
• If you want to add graham cracker crumbs, dip cherry in chocolate then in crumbs and let set. You can also add white chocolate to the cherries if you like.
• ADD Marshmallow Topping on the mousse cup and top with Chocolate Covered Cherry

JANE'S SWEET POTATOES WITH MARSHMALLOW TOPPING

Steps:

• Preheat oven to 350 degrees. Place sweet potatoes, butter, pineapple, and maple syrup in a 9-by-13-inch glass baking dish. Combine well, using a potato masher. Place in oven, and bake until bubbling, about 45 minutes. Top with marshmallows, and continue to bake until marshmallows are soft but not completely melted, about 15 minutes.

MARSHMALLOW FUDGE TOPPING

Steps:

• In a small saucepan, combine the brown sugar, milk and cocoa. Bring to a boil, stirring constantly. Cook and stir for 5 minutes. Remove from the heat; stir in butter and vanilla. Cool for 5 minutes. Stir in marshmallows. Serve warm over ice cream.

CARAMEL-RICE PUDDING WITH MARSHMALLOW TOPPING

Steps:

• Bring water and rice to boil in large saucepan; cover. Simmer on low heat 15 min.
• Stir in milk; cook; uncovered, 25 min. or until rice is tender, stirring frequently. (Do not overcook. Mixture should resemble thick cooked oatmeal.) Add caramels; cook 5 min. or until melted, stirring frequently. Stir in vanilla. Pour into 2-qt. casserole; top with marshmallows.
• Heat broiler. Broil pudding, 6 inches from heat, 3 to 5 min. or until marshmallows are lightly browned. Serve immediately.

PUMPKIN-GINGER PIE WITH GOLDEN MARSHMALLOW TOPPING

Steps:

• Heat oven to 425°F Place cookie sheet on middle oven rack. Unroll pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In small bowl, mix streusel ingredients. Sprinkle streusel in crust-lined pie plate.
• In large bowl, mix filling ingredients. Pour into pie crust on top of streusel. Place pie plate on cookie sheet in oven. Bake 15 minutes. Reduce oven temperature to 350°F Bake 35 to 45 minutes longer or until knife inserted in center comes out clean. Cool completely on cooling rack, about 3 hours.
• Just before serving, set oven control to broil. Spread marshmallows evenly over top of pie, completely covering filling. Broil pie with top about 5 inches from heat about 30 seconds, watching carefully, until marshmallows are lightly browned. Marshmallows will brown quickly. Cover and refrigerate any remaining pie.

FAST MARSHMALLOW FUDGE TOPPING

Steps:

• In a saucepan, combine brown sugar, cocoa and milk until smooth. Bring to a boil; cook and stir for 4-5 minutes or until sugar is dissolved. Remove from heat; stir in marshmallows, butter and vanilla until marshmallows are melted. Serve warm over ice cream.

MARSHMALLOW PIE TOPPING

Steps:

• Mix marshmallow creme and liqueur until well blended.
• Stir in marshmallows.
• Serve over pie slices, such as pumpkin.

DECADENT CHOCOLATE CAKE WITH MARSHMALLOW TOPPING

Steps:

• Melt butter and chocolate,set aside to cool.
• Mix flour, baking powder, baking soda, and salt.
• In lg mixing bowl, beat eggs, sugar, oil, and vanilla.
• Add the chocolate mix.
• Add dry ingredients; mix well.
• Pour in greased 13x9 pan, bake at 350* for 25 minutes.
• Set aside 1/2 cup marshmallows.
• Sprinkle the rest on cake.
• Put back in oven for 2-3 minutes.
• In saucepan mix sugar, milk, and butter.
• Bring to a boil; boil for 90 seconds.
• Stir in chips and reserved marshmallows.
• Drizzle over cake.

SWEET POTATOES WITH MARSHMALLOW TOPPING

Steps:

• 1. Preheat oven to 400F. Peel sweet potatoes and cut into chunks. Boil potatoes until softened then drain.
• 2. Add 1/2 cup butter, 1 cup sugar, 1/2 cup brown sugar, 1 tsp vanilla and milk. Beat with mixer until blended. Put mixture in a buttered casserole or baking dish. Set aside.
• 3. Make Topping: 1 cup of brown sugar. Sprinkle this on top of the sweet potatoes. Bake for 20 minutes.
• 4. Add marshmallows and bake an additional 5-10 minutes until tops are lightly toasted.

PUMPKIN-GINGER PIE WITH GOLDEN MARSHMALLOW TOPPING

Steps:

• Heat oven to 425°F. Place cookie sheet on middle oven rack. Unroll pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In small bowl, mix streusel ingredients. Sprinkle streusel in crust-lined pie plate.
• In large bowl, mix filling ingredients. Pour into pie crust on top of streusel. Place pie plate on cookie sheet in oven. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 35 to 45 minutes longer or until knife inserted in center comes out clean. Cool completely on cooling rack, about 3 hours.
• Just before serving, set oven control to broil. Spread marshmallows evenly over top of pie, completely covering filling. Broil pie with top about 5 inches from heat about 30 seconds, watching carefully, until marshmallows are lightly browned. Marshmallows will brown quickly. Cover and refrigerate any remaining pie.

BLUEBERRY - MARSHMALLOW TOPPING !

Steps:

• 1. In a large saucepan, bring water to a boil and add the frozen blueberries. Stir to help thaw the berries. When almost thawed you can add the sugar and keep stirring. Add the marshmallows 1/3 bag at a time (using 2/3 of a bag total). Keep stirring!
• 2. When all of the marshmallows are added in, and melted in keep cooking and stirring 1 or 2 minutes to thicken.
• 3. *** This is so good on top of (or used as a swirl) with oatmeal!!! *** This is good on pancakes, french toast, waffles.... puddings and ice cream!!!

TOASTED-MARSHMALLOW TOPPING

Steps:

• Stir corn syrup, 1 cup water, and sugar in medium saucepan over medium-high heat until sugar dissolves. Attach candy thermometer to side of pan. Boil syrup without stirring until thermometer registers 238°F, occasionally brushing down sides of pan with wet pastry brush, about 12 minutes.
• Meanwhile, place egg whites, cream of tartar, and vanilla in bowl of heavy-duty mixer fitted with whisk. When thermometer in syrup registers 230°F, beat whites at medium-low speed until peaks form. When thermometer registers 238°F, pour hot syrup down sides of bowl, beating until marshmallow topping is shiny and thick, about 2 minutes.
• Scrape topping into glass pie dish. DO AHEAD Can be made 1 day ahead. Cover with inverted bowl (plastic wrap will stick). Let stand at room temperature. If topping hardens, microwave in 10-second intervals before browning.
• Preheat broiler. Broil marshmallow topping until surface is golden brown, about 1 minute. Serve immediately.

MARSHMALLOW TOPPING

Steps:

• In a large mixer bowl, sprinkle gelatin over cold water and let stand until softened, 5 minutes.
• In a small, heavy saucepan, combine sugar and 1/4 cup water. Stir over medium-high heat until sugar dissolves; remove spoon. Brush insides of pan with a wet pastry brush to remove any sugar crystals and place a candy thermometer into mixture. Boil (DO NOT STIR) until syrup register 235 (soft-ball stage), about 10 minutes. Pour into gelatin.
• With the whisk attachment, beat mixture on high until soft peaks form, about 7 minutes. Add vanilla and use immediately.