Ann Reardon

Top 10 Best Marshmallow Recipes



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.
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

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

121 Comments View Comments

  1. In the cheesecake recipe–which looks awesome!– you say to pour “the first lot of cream” over the chocolate. How much should that be, please? Also, what kind of chocolate did you have in mind: baker’s unsweetened, semisweet, dark, milk? And do you melt the chocolate before adding the cream and marshmallows, or just let it all melt together? Thanks.

    • PS–You also don’t specify the size of the container, and this cheesecake rises about twice as high as an American-style one, so it’s a bit hard to guess.

    • Hi Rain. Hope this helps: 1. There are 2 separate quantities of cream mentioned in the ingredients. Use them in the order given. 2. Ann recommends quality milk or dark chocolate. In Australia, you can rarely get the other types you mention. 3. You microwave the choclate, cream and marshmallows together.

  2. hi ann, i was wondering if i can add chocolate to the ice cream recipe would it turn out good? so basically using the mousse recipe and churning it in the ice cream machine

  3. Hi Ann! Just a quick question, for number 8., the marshmallow ice cream, I don’t have an ice cream machine. Would it make a difference if I just beat the ice cream or is the ice cream machine a requirement for the recipe?

  4. Hi! Approximately how long does it take for the marshmallow heaven to set in the fridge, and the baking time?

    • Also how many servings (of each square is one serving) would this make? As in the video Ann only poured half the mixture into the baking tin.

    • Hi Caitlin, Cooking time will vary but you could check from around 15 minute mark. It needs to be hot all the way through and have that slight wobble. Cooling time will vary but allow at least two hours. It will serve 6-10people depending how big a serve you cut.

  5. I made the milkshake and it is amazing, thanks for the recipe Ann.

    • The picture didn’t add the first time, oops

      • That looks refreshing.

  6. Hi, for the s’mores nachos, will any kind of biscuit work? Or is it a must to use Graham crackers?

    • Hi Chelsea, Graham crackers are the traditional choice. I have tried other biscuits as we don’t get graham crackers very readily in Australia. We dont have anything that is exactly the same but as long as they stay crisp and aren’t too sweet, then it should be fine.

  7. I made the Ice cream but I dyed it Green for St Paddy’s Day and It was FANTASTIC

    • Great idea!

  8. I made rhe marshmallow cheesecake and I used graham crackers for the crust so I’m calling it a smores cheesecake!

    • That is a great idea Twice boiled cabbage!

  9. Hi Ann, what size container did you use for the no bake marshmallow chesescake?

    • Hi Gemima, Ann used a plastic container that was around 18cm in diameter, which isn’t big but you can see it had reasonable depth. You could use any similar container. It doesn’t have to be that size and it doesn’t have to be round (though it is probably easier to manage). Just make sure you can easily remove the dessert when it is done.

  10. Hi I’m from Sweden and I love your baking videos! I have a question. Can I use compound chocolate instead of tempered chocolate to cover the marshmallow klinkers?

    • Hi Henrik, You could definitely use compound chocolate but it wont taste as good or have that satisfying crack when you bite into them.

  11. Hi! (^o^)/ I was wondering if any of these would be able to make vegitarian? Since it´s Gelatine in marchmallows, milk and stuff like that I don´t have problems with. If so I would be glad to know if I can makeany of these. They look so yummy! :3

    • Hi Enni, You can buy marshmallows that are made with halal gelatine which is a vegetarian product.

  12. could white chocolate be substituted for the chocolate in the cheesecake recipe?

    • Hi Mary, Yes it could. The colour may look a less inviting though.

  13. I baked my marshmallows for one hour and it came out brown and burnt I don’t know where I went wrong please help

    • Hi Sangee, they are over cooked. The marshmallows only need a few minutes to crisp and brown on the outside for the majority of the recipes. The clinkers recipe only requires longer. If they were burnt using the clinkers recipe then your oven is too hot. It should be a very slow oven. They shouldn’t burn at all, really just harden.

      • The recipe clearly states to leave the marshmallows in the oven for one hour. “A few minutes” is a big difference. Could someone correct the recipe?

        • Hi Deb, That is the clinkers recipe only and it is correct. All the other recipes only require a few minutes.

  14. Thank you, Ann. That was wonderful.

  15. hi ann
    I need to ask you somthing I was making some chocolate decorations and I was using your grating method to temper my chocolate and I did it twice and it didn’t work and was wondering if it was because I used chocolate melts but I maded sure it was real chocolate not compound chocolate

    • Hi Molly, Ann uses this method all the time without issue. It is really reliable once you learn not to overheat the chocolate. If it overheats then it will go out of temper. Check that you are not using a glass bowl for this as it will hold the heat and cause the temperature of the chocolate to keep rising after you take it out of the microwave. Also ensure you are just using short 10 second bursts and mixing the chocolate in between. If you feel you are managing the method well, then the other thing you can check is your chocolate. Some brands of chocolate melts, do add a stabilizer so that they hold their shape when heated in cooking. If that is the case then this method won’t really work.

  16. I love your videos!!☺☺
    Do you also sale groceries to people??
    I don’t know which cream and cream cheese and buyer should i use!!
    Plz reply

  17. Hi Ann, i have been watching your videos every week since your interveiw on sunrise, i am a huge fan! I made a massive batch of the clinkers for some family members as Christmas gifts. They were a very popular hit! Thanks for the recipe. 🙂

    • That is great to hear Shay and well done on your Christmas treats!

  18. Hi Ann, how many marshmallow does 250g contain ?

    • Hi HUy, it will depend on the brand and the size of the marshmallows. You will usually find they are sold in packs of around 200-300grams

  19. Hi Ann, I made the rice bubble treats to take them with me to my work. I also made teeny tiny presents for the niece and nephew of my boyfriend, for Chistmas (we don’t really celebrate it, so no big presents). For dessert this year I am going to make the Mocha cremeaux/almond daquoise dessert 🙂

    • Hi Julia, These treats look yummy. Have funny with the dessert you are going to make at Christmas time.

  20. hi, i’ve got a question. Don’t you need some vegetable fat to this rocky road? I was looking for a recipe and this was the only one without it
    love your videos

    • Hi Domimika, You don’t need to add extra vegetable fat to this recipe.

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