See our article on using stale marshmallows
While writing the article on saving that bag of dry marshmallows, we found several really good recipes for using the marshmallows.
The first is from the Simple Life Corp cookbook Clever and Delicious Cooking.
MARSHMALLOW CINNAMON PUFFS
These are a perfect breakfast or brunch recipe and are always a hit at a carry-in dinner. As a bonus, this recipe is very easy.
1 can refrigerated crescent roll dough (reduced fat variety works great, too)
8 large marshmallows (or substitute 8 - 10 miniature marshmallows for each large marshmallow)
2 Tbs. melted butter
1/4 cup sugar
1 tsp cinnamon
1/2 cup powdered sugar
2 tsp milk
Preheat oven to 375 degrees. Separate crescent dough into 8 triangles. Lightly spray muffin pan (you will only need 8 of the cups)
In a small bowl, mix supar and cinnamon. Roll each marshmallow into melted butter, then roll in cinnamon sugar.
Place coated marshmallow(s) on small end of triangle of dough adn roll toward wide end. Be sure marshmallow is completely covered with dough. Seal edges.
Place in muffin tins. Brush tops with butter adn sprinkle with a bit of cinnamon sugar.
Bake for 10 to 12 minutes or until golden brown. Cool on cookie rack.
Mix powdered sugar and milk to make a glaze. Drizzle over warm rolls.
Makes 8 delicious rolls.
CRANBERRY APPLE SALAD
1 bag of cranberries, chopped into bits
2 apples, chopped into little bits.
1 cup sugar
1 bag of mini marshmallows (stale, this case)
1 pint of whipping cream (NOT cool whip)
1. Mix the cranberries, apples, sugar and marshmallows. Refrigerate for 2-3 hours.
2. Whip the cream: Start with chilled bowls, beaters, and whipping cream. Use medium to medium high speed and beat until the cream will form soft peaks. (Soft peaks are formed when the mixture on the lifted out beaters form in a peak that soon begins to droop or lose it's shape.)
3. Fold the whipped cream into the cranberry mixture.
The juices of the apples and cranberries should soften the marshmallows. Store in refrigerator.
Here is another recipe that I found at allrecipes.com that indicated that stale marshmallows will work well. It even has several healthy ingredients:
LITTLE WOW! TREATS (aka No Bake Cookies)
1 cup semisweet chocolate chips
1/3 cup butter
16 large marshmallows
1/3 cup creamy peanut butter
1/2 tsp vanilla
1 cup flaked coconut (use unsweetened if available)
2 cups rolled oats
Melt chocolate chips, butter, and marshmallows in a double boiler over low heat. Stir until chips, butter, and marshmallows are completely melted and smooth. Remove from heat. Stir in the peanut butter and vanilla until smooth, then stir in the coconut, and oats. Mix thoroughly. Drop by rounded spoonfuls onto waxed paper. Refrigerate for about 30 minutes, or until set. Enjoy!
Makes about 36 treats. About 89 calories each.
This is for making the marshmallows a little crunchy and dry, like the kind in Lucky Charms cereal.
1 Lightly spray a microwave-safe plate.
2, Place marshmallows on the plate, leaving a bit of room between each one. Microwave marshmallows for 10-15 seconds - they will swell up into bizarre looking shapes.
3. Allow to cool.
4 .As they cool, they will deflate into small, odd shapes of dry marshmallows.
Great for using a topping or sprinkling in dry cereal or oatmeal.
Other Ideas for Baking With Marshmallows - Stale or Fresh!
- Stir them into homemade ice cream ... think Rocky Road!
- Use them as a topping on ice cream
- Stir them into the brownie mix batter before baking
- Stir them into pancake batter
- Adding them to cookie recipes
- Stir them into frozen yogurt
- Use them in popcorn balls
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