TOP 10 BEST MARSHMALLOW RECIPES IN 10 Minutes How To Cook That Ann Reardon

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1. Smores Nachos

amores nachos ann reardon

  • 60mL (2.03 fluid ounces) cream (35% fat)
  • 200g (7.05 ounces) real chocolate chips (check they contain cocoa butter in the ingredients)
  • 40 marshmallows to cover the top
  • 1 packet of graham crackers
  1. Pour the cream into the base of a heatproof pie dish then sprinkle the chocolate over the top.
  2. Position the marshmallows in an even layer over the chocolate.
  3. Place it in the oven at 180C (356 degrees Fahrenheit) and keep an eye on it, it won`t take long.
  4. Once the marshmallows have puffed up switch the oven to grill and brown the tops.
  5. Serve with graham crackers and scoop out the gooey marshmallow and chocolatey goodness.

2. Roasted marshmallow covered strawberries

marshmallow recipe how to cook that

  • 1 punnet of fresh strawberries
  • 12 marshmallows
  1. Melt the marshmallows in the microwave for 30 seconds. Dip the end of each strawberry into the marshmallow.
  2. Place it down on icing sugar to stop it sticking to the paper.
  3. Using a brûlée torch toast each one until it is browned to your liking. If you need them to last for a while before you eat them, you can dip them into marshmallow followed by chocolate.

3. Two ingredient marshmallow milkshakes

(makes 2 small serves)
marshmallow milkshake ann reardon

  • 15 marshmallows
  • 300mL (10.14 fluid ounces) milk (4% fat)
  • vanilla essence (optional)
  1. Mix together the marshmallows and milk.
  2. Heat it up in the microwave until the marshmallows have melted.
  3. Whisk really well to combine and add vanilla to taste.
  4. Place that in the freezer for 2 hours.
  5. Once it is icy, whisk it again to make it smooth and you have a beautiful thick, cold refreshing marshmallow milkshake

4. Rice Crispy Treats

rice crispy treats best recipe

  • 6 cups of cereal of your choice – I’m using rice-bubbles and cheerios
  • 10oz (283.5 grams) marshmallows
  • 4 Tbsp or 52g (1.83 ounces) butter or margarine
  1. Combine the butter and marshmallows and heat them in the microwave until they are melted.
  2. Pour in the cereal of your choice and stir until it is sticky all over.
  3. Tip into a lined baking tin then using a fork squash it down so you compact it.
  4. Place in the fridge to set.
  5. Once it is set simply slice into pieces and enjoy.

5. Rocky Road

rocky road recipe ann reardon

  • 300g (10.58 ounces) marshmallows
  • 130g (4.59 ounces) peanuts
  • 100g (3.53 ounces) glace cherries
  1. chocolate – If you’re using real chocolate with cocoa butter in it make sure you temper it.
  2. Combine the marshmallows with the peanuts, cherries and about 2/3 of the tempered chocolate.
  3. Mix together well.
  4. Tip it into a tray and spread it out evenly.
  5. Then pour the remaining chocolate over the top and spread it out.
  6. Once it is set cut into generous slices. Wrap to make beautiful gifts.

6. Chocolate Marshmallow Heaven

marshmallow heaven ann reardon

  • 1/2 cup or 80g (2.82 ounces) flour (plain, all-purpose)
  • 1/2 cup or 60g (2.12 ounces) cocoa powder
  • 1/2 cup or 109g (3.84 ounces) sugar
  • 4 egg yolks
  • 180mL (6.09 fluid ounces) milk (4% fat)
  • 480mL (16.23 fluid ounces) cream (35% fat)
  • 4 egg whites
  • 190g (6.7 ounces) marshmallows
  • 50g (1.76 ounces) or 1/3 cup chocolate chips
  1. Place the flour, cocoa powder, sugar, egg yolks, milk and cream into one bowl.
  2. Place the egg whites into a separate bowl. Whip the egg whites on high until you get soft peaks.
  3. Then using the same beaters mix together the other bowl of ingredients until there are no lumps.
  4. Add the egg whites and use a spatula to fold them through.
  5. Then add in the marshmallows and chocolate chips.
  6. Pour it into a baking dish and bake at 180C (356 degrees Fahrenheit) until it is hot all the way through but still has a slight wobble when you shake it.
  7. Refrigerate until it is set, then slice to reveal the rich chocolate custard, cake layer and toasted marshmallows on top.

7. No-Bake Marshmallow Cheesecake

marshmallow cheesecake ann reardon

  • 200g (7.05 ounces) plain biscuits
  • 100g (3.53 ounces) or 1/2 cup less 1 Tbsp butter or margarine, melted
  • 400mL (13.53 fluid ounces) cream (35% fat)
  • 285g (10.05 ounces) chocolate
  • 285g (10.05 ounces) marshmallows
  • 300mL (10.14 fluid ounces) cream (35% fat) to whip
  • 450g (15.87 ounces) or 1 and 3/4 cups cream cheese
  1. Crush the biscuits using a food processor or put them in a plastic bag and hit them with a rolling pin. Add the melted butter and mix until moistened.
  2. Pour it into the bottom of a lined container and spread out the crumbs squashing them down.
  3. Pour the first lot of cream over the chocolate and add the marshmallows on top.
  4. Microwave them for 30 seconds, stir it up then microwave and stir again and keep doing that until the marshmallows are dissolved. Then leave it to cool to room temperature. Take out 1/2 cup of this mixture and reserve to use as a topping.
  5. Whip the cream to soft peaks then whip up your cream cheese. Pour in all but the 1/2 a cup of the chocolate marshmallow mixture and whip together until you can’t see any white bits.
  6. Fold in the whipped cream. Pour it into the lined container and place it in the freezer. Once it is set enough on top pour on the spare 1/2 cup of chocolate marshmallow mixture.
  7. Let it freeze for a few hours so it is easy to tip out of the container. Use the baking paper to help you pull it out. Then place it onto a plate or a cake stand. and peel off the baking paper from the outside.
  8. Leave it to defrost in the fridge then cut generous fluffy cheesecake slices.

8. Three Ingredient Marshmallow Ice Cream

marshmallow ice-cream ann reardon

  • 250g (8.82 ounces) marshmallows
  • 1 1/2 cups or 375mL (12.68 fluid ounces) cream (35% fat)
  • 1 1/2 cups or 375mL (12.68 fluid ounces) milk (4% fat)
  1. serving suggestion: ice-cream cones, chocolate, and sprinkles
  2. Pour everything into a pan and heat it over high heat until the marshmallows are completely melted. Remove from the heat and leave to cool.
  3. Tip into an ice cream machine and churn for the time specified, mine takes 15 minutes but they are all a bit different.

marshmallow ice-cream recipe ann reardon

Take some ice cream cones and dip the top in chocolate, and then into some sprinkles. Leave those to set. Once the ice cream is thick and frozen place into a piping bag and pipes it into the cone.

9. Easy Marshmallow Mousse

marshmallow mousse recipe

  • 250g (8.82 ounces) marshmallows (or more if you want a firmer mousse)
  • 1 1/2 cups or 375mL (12.68 fluid ounces) cream (35% fat)
  • 1 1/2 cups or 375mL (12.68 fluid ounces) milk (4% fat)
  • 250g (8.82 ounces) real chocolate, milk or dark depending on your taste (contains cocoa butter)
  1. Pour the cream, milk, and marshmallows into a pan and heat it over high heat until the marshmallows are completely melted.
  2. Remove from the heat and pour over the chocolate. Leave for a minute then whisk to combine.
  3. Place it in the fridge to chill and once it is thick and wobbly whip with electric beaters until it is paler and airy. Spoon into glasses and chill until ready to serve.

10. Marshmallow Clinkers

how to make clinkers ann reardon

  • 20 marshmallows
  • 150g (5.29 ounces) chocolate to coat
  1. Place the marshmallows on a lined baking tray and bake at 120C (248 degrees Fahrenheit) for 1 hour.
  2. Once they are hard and crispy remove from the oven and allow to cool.
  3. Dip in tempered chocolate and leave to set.

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