Ann Reardon

Top 10 Best Marshmallow Recipes

marshmallow4

 

Today we are making TEN best recipes using marshmallows ranging from some old favourites right through to brand new inventions that you’ve never seen before. In this series I’ve also done 10 best nutella and 10 best peanut butter recipes. Once I’d filmed about 6 recipes I realized that was about it for good marshmallow recipes. So then I started experimenting and invented some more – and they’re good, really good. You’re going to want to make these. Put your suggestions for the next ten best in the comments below.


 

1. Smores Nachos

amores nachos ann reardon
60mL (2.03 fluid ounces) cream (35% fat) (what type of cream?)
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

Pour the cream into the base of a heat proof pie dish then sprinkle the chocolate over the top. Position the marshmallows in an even layer over the chocolate.
Place it in the oven at 180C (356 degrees Fahrenheit) and keep an eye on it, it wont take long. Once the marshmallows have puffed up switch the oven to grill and brown the tops.

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
Melt the marshmallows in the microwave for 30 seconds. Dip the end of each strawberry into the marshmallow.
Place it down on icing sugar to stop it sticking to the paper.
p2180275
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)

Mix together the marshmallows and milk. Heat it up in the microwave until the marshmallows have melted. Whisk really well to combine and add vanilla to taste. Place that in the freezer for 2 hours. 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
Combine the butter and marshmallows and heat them in the microwave until they are melted.
Pour in the cereal of your choice and stir until it is sticky all over. Tip into a lined baking tin then using a fork squash it down so you compact it. Place in the fridge to set.
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
chocolate – If you’re using real chocolate with cocoa butter in it make sure you temper it.
Combine the marshmallows with the peanuts, cherries and about 2/3 of the tempered chocolate.
Mix together well. Tip it into a tray and spread it out evenly. Then pour the remaining chocolate over the top and spread it out.
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

Place the flour, cocoa powder, sugar, egg yolks, milk and cream into one bowl.

Place the egg whites into a seperate bowl. Whip the egg whites on high until you get soft peaks. Then using the same beaters mix together the other bowl of ingredients until there are no lumps.

Add the egg whites and use a spatula to fold them through. Then add in the marshmallows and chocolate chips.

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. 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
Makes one 17cm (6.69 inches) round cheesecake that is 10cm (3.94 inches) tall
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

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.

Pour it into the bottom of a lined container and spread out the crumbs squashing them down.

Pour the first lot of cream over the chocolate and add the marshmallows on top.

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 topping.

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.
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.

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.

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)
serving suggestion: ice-cream cones, chocolate and sprinkles

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.

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 pipe 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)

Pour the cream, milk and marshmallows into a pan and heat it over high heat until the marshmallows are completely melted. Remove from the heat and pour over the chocolate. Leave for a minute then whisk to combine. 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
Place the marshmallows on a lined baking tray and bake at 120C (248 degrees Fahrenheit) for 1 hour.

Once they are hard and crispy remove from the oven and allow to cool.
Dip in tempered chocolate and leave to set.
Copyright © 2016 Reardon Media Pty Ltd. All rights reserved. How To Cook That

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

117 Comments View Comments

  1. Rating: 5

    😝

  2. Rating: 5

    How much chocolate for this Rocky Road recipe?

  3. Rating: 5

    Hey Ann! Can we use multi coloured marshmallows in the Marshmallow Cheesecake?

  4. Rating: 5

    hi ann!! i just subscribed a dew minutes ago but i love marshmallows haha LOL

  5. Rating: 5

    Hi Ann,
    My family is dairy free, can I use egg whites instead of cream in the mousse?

    • Hi Kira,
      Try one of these instead, it won’t be as airy without the cream
      150g (8.82 ounces) marshmallows (or more if you want a firmer mousse)
      1 1/2 cups or 375mL (12.68 fluid ounces) milk alternative
      250g (8.82 ounces) dairy free chocolate

      or with no marshmallows
      250g dairy free chocolate
      85mL milk alternative
      melt together, cool in fridge overnight then whip with electric beaters.

  6. Rating: 4

    Hi, I tried the mousse thing, but after a few minutes or so, my pan flooded. Amy Idea what happened there? (Excuse me if my English is hard to read, I’m from the Netherlands)

    • Hi FMolanus, Milk and cream will bubble right up when they boil. To stop this you can use a bigger pan or watch the pot and turn down the heat as soon as it starts to bubble up. ?

  7. Rating: 2

    Hey ann I tried that marshmallow heaven thingy mabobber but it pretty much turned to mush. Was my oven too hot or cold? (We have fan ovens here so that’s a factor). Or was my baking pan too small? Wasn’t very good tasting. Any ideas?

    • Hi Lance, It should still be wobbly when you take it out of the oven then it sets up in the fridge using the gratin in the marshmallows. If you refrigerated and it still did not set double check ingredient quantities. The baking pan should be bigger enough to make it about 2cm thick as shown in the video. Hope that helps ?

  8. Rating: 4.5

    Hi Ann, just saying I am a huge fan of your videos and I was wondering for the marshmallow ice creams, I don’t have an ice cream machine what do I do?
    -Lilli

  9. Rating: 5

    Hello Ann
    is it possible to make the marshmallow shake but instead of marshmallows i use chocolate, strawberries, etc.

  10. Rating: 4

    Trying out the “clinkers” recipe rn, marshmallows have been in the oven for almost 3 hrs lol after the 2nd hr I went and upped the temp to 300 f and they still feel like soft melting marshmallows. Was I supposed to use a spacific type or something?

    • Sry guys I’m the dummy, I’m pretty new to baking and thought they were just gonna get hard in the oven, took them out to give up and the hardened right up \(•~•)/ of corse at this point there way over cooked lol I’ll try again tomorrow

      • Thanks for the update Alan, yes stye go hard once they cool – good point to add ?

  11. Rating: 5

    Hi! For the Clinkers can I dip them in melted fake chocolate? Thanks!

    • Hi Nicole, yes you can – the only difference is the fake chocolate doesn’t melt in your mouth as well so doesn’t taste as chocolatey.

  12. Rating: 5

    Hi Ann i made the chocolate mash mellow heavan and it turned out great thanks for the wonderful recipe and keep up the great work.

  13. Rating: 5

    Excellent video as well as recipes, my compliments. I tried only two of the recipes so far, and I am hooked. The strawberry-marshmallow and the “clinkers”. The clinkers are a real treat! But truth be told, I like the hard baked marshmallows without the chocolate coating, but I suppose that would be too plain for my friends!

    • Hi Lyndasue, I’m so glad you’re loving it, I should make some more clinkers ?

  14. Hi ann you are a legend! !
    Where to ger graham crackers in Australia? Or what would be the best substitute?

    Thanks again and love your work xoxo

    Luciana

    • Hi Luciana, I tend to buy graham crackers when I am in the USA, some USA stores in Australia have them here but they are expensive that way. They are more the texture of a cracker than a biscuit so you could make smores with crackers of your choice.

  15. OMG! Had some extra jumbo marshmallows laying around. Decided to try the “clinkers”. They are DELICIOUS! I ate the whole tray. Those were store bought marshmallows. I’m going to try them with homemade marshmallows next. That way I can have them any shape I want, any size I want. Fingers crossed they just won’t melt all over the pan.

    • Hi Patti, I’m glad you liked them too. Let me know how you went with the home made ones. I envisage them melting.

      • Yup, epic fail! Homemade marshmallows couldn’t hold up to the heat of the oven. I guessed that would happen, but I was just hoping it might work out.

  16. On the marshmallow covered strawberries recipe, I want to coat them in chocolate. Does it have to be tempered?

    • Hi Nicole, yes you will need to temper it if you want it to be firm at room temperature. Chocolate that is not tempered will be firm in the fridge but will very quickly go soft when you bring it out. The other option is to use compound chocolate (contains vegetable fat instead of cocoa butter) which does not need tempering.

  17. Hi Ann,
    How many does the marshmallow mousse serve? And is it sweeter than the milk chocolate 2- ingredient mousse? Love your videos!

    • Hi Enayah, It will make enough for 8 serves. It is a different flavour to the 2 ingredient mousse, not quite as intense chocolate.

  18. Hi Ann! I tried the marshmallow “clinkers” recipe and it worked really well! They taste delicious and everyone in my family loves them! A recommendation for others who do this recipe is to use half white chocolate and half dark chocolate, melt it, use the seeding method to temper it with DARK chocolate and then coat them. Love your work, Ann! From, Jessica.

    • Upadate: Neighbours just tried some, they loved them! They suggested i make some for their wedding! Thank you Ann for inventing this lovely recipe!

    • Yum, they look good. You’ve inspired me to bake some more of these now.

  19. Hi Ann
    Where did you get the graham crackers?

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

*

ADD JPEG TO YOUR COMMENT