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- 1/2 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
Using an electric mixer, beat egg white until soft peaks begin to form. Lower speed; slowly add 2 Tbsp. water, then corn syrup. Increase speed; beat until creamy white in color and doubled in volume, 5–6 minutes.
Beat in sifted sugar and vanilla extract.
Nutritional Content2 tablespoons per serving. One serving contains: Calories (kcal) 40 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 120 Carbohydrates (g) 10 Dietary Fiber (g) 0 Total Sugars (g) 5 Protein (g) 0 Sodium (mg) 10Reviews Section
Sweet Potatoes With Marshmallow Creme Sauce
Put the sweet back in sweet potatoes, then add a layer of marshmallow creme on top. This decadent dish has thanksgiving written all over it, the perfect sweet and savory bridge between dinner and full-out dessert.
1. The Best Homemade Marshmallow Recipe
It might seem intimidating, but making marshmallows at home is easier than you think.
A stand mixer is a must for this recipe. You&rsquoll be pouring hot syrup into the bowl, and it would be dangerous to use a hand mixer.
But the good news is that once your sugar reaches the right temperature and you&rsquove slowly poured it into the gelatin mixture, the mixer does all the work.
It might take 10 minutes, but you&rsquoll be left with the fluffiest marshmallow ever.
And if you use vanilla paste, you&rsquoll see those incredible flecks throughout.
If you don&rsquot want to use oily plastic wrap for the baking dish, a great alternative is to grease it up and generously dust with powdered sugar and cornstarch.
- 3/4 cup light corn syrup
- 1/2 cup sugar
- 1/4 cup water
- 2 large egg whites, room temperature
In a small saucepan, combine corn syrup and sugar with 1/4 cup water. Bring to a boil over high heat, and clip on a candy thermometer. Continue to boil, occasionally brushing the sides of the pan with a pastry brush dipped in water to prevent stray granules of sugar from crystallizing.
Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whip egg whites until medium peaks form. When the syrup reaches 238 degrees (soft-ball stage), after about 7 minutes, remove from heat. With mixer running at medium speed, very slowly pour the syrup down the side of the bowl of egg whites in a steady stream, beating until syrup is fully incorporated and sauce is shiny and fluffy. Serve.
How to Make 2 Ingredient Ice Cream
My S’more Ice Cream Sunday starts with the ice cream. This ice cream represents the chocolate and graham cracker part of a S’more. It is rich, chocolatey, and loaded with crunchy graham chunks which means it’s both creamy and smooth while being full of texture.
Just like all of my other ice cream recipes, this one starts with a base of my famous 2 Ingredient Ice Cream. All you need to make the base is heavy whipping cream and sweetened condensed milk. After a quick whip up with a hand or stand mixer, the cream and condensed milk transform into the most lovely ice cream — the perfect blank canvas for any flavor of ice cream. To turn my 2 ingredient ice cream base into chocolate and graham ice cream, I simply add melted chocolate and crushed graham crackers.
Instantly, you’re halfway to a S’more ice cream sundae! All you need to do now is freeze the ice cream for a minimum of 6 hours or preferably overnight.
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- Nonstick cooking spray
- 3 large sweet potatoes, cut into 1/2-inch wedges
- 1 tablespoon extra-virgin olive oil
- Coarse salt and ground pepper
- 6 tablespoons (3/4 stick) unsalted butter
- 3/4 cup marshmallow creme
- 1/4 cup sour cream
- 1/4 cup toasted pecans, chopped (optional)
Preheat oven to 400 degrees. Lightly coat a rimmed baking sheet with cooking spray. On sheet, toss sweet potatoes with oil and season with salt and pepper. Arrange in a single layer and bake until tender and golden brown, about 40 minutes, flipping once.
Meanwhile, in a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, about 8 minutes. Immediately pour into a small bowl and let cool slightly. In a medium bowl, whisk together marshmallow creme and sour cream, then stir in brown butter and salt to taste. Serve sweet potato fries warm with sauce and sprinkle with pecans, if desired.
Brown Sugar Sweet Potato Fries with Marshmallow Dipping Sauce
I have an obsession with sweet potatoes. They are just so yummy and by far my most favorite part about Thanksgiving dinner.
But the thing that makes them so good are the marshmallows that are on top, and the brown sugar that is melted all over them.
This recipe was definitely inspired by Thanksgiving sweet potatoes. They are easy, and delicious. The Marshmallow dipping sauce, is really the cherry on top.
Honestly you could eat these without any dipping sauce, they are so sweet and delicious, but we prefer to eat them with. I honestly can’t get enough.
Marshmallow Hot Fudge Sauce
I remember my parent’s having dinner parties when I was young. My mom would give me $5 to pretend to be a waitress and put the dishes in the dishwasher. It seemed so grown up and fun. If only I knew then how un-fun doing dishes really is, I would have asked for more money. One of the perks was getting to have the dessert that the grown ups were having. A lot of times my mom would make her famous chocolate sauce. She was making homemade Magic Shell long before Pinterest. I loved it, and since she didn’t make sweet things very often, it was a huge treat.
I also really like to make sundaes when people come over for dinner. Especially when I make something on the fancier side for dinner. I think that sundaes are fun and playful after a nice meal. I also really enjoy how easy they are to make. Buy some ice cream, make a little sauce, and you are ready to go. This Marshmallow Hot Fudge Sauce can be made a few days ahead of time and gently reheated when you are ready for dessert. I like to scoop the ice cream into the bowls that I am going to serve it in and freeze them until I am ready for them.
I get a lot of comments about coffee when I add it to chocolate recipes. Feel free to leave it out if you like, but coffee really brings out the flavor in chocolate. Sort of like like adding a pinch of salt to sweet things. It doesn’t taste like coffee, it just makes the chocolate more chocolate-y.
12 ounces semisweet chocolate
1 teaspoon cocoa powder
1/2 teaspoon instant coffee or espresso powder
1 cup plus 2 Tablespoons heavy cream
6 Tablespoons marshmallow creme
Chop the chocolate into small pieces.
Add the pieces to a heatproof bowl and add cocoa and coffee powder.
Heat the cream in a small saucepan over medium heat until it comes to a simmer.
Pour the hot cream over the chocolate.
I like to scoop my ice cream ahead of time and keep them in the freezer until we are ready to eat it.
Let stand for 30 seconds, and whisk until smooth.
Pour over ice cream. This recipe is from Epicurious Dinner Rush.
Preheat the oven to 180C/355F/Gas 4.
Place the eggs and sugar into a bowl and beat until pale and creamy.
Add the melted butter and stir well.
Sift the flour and cocoa into the egg mixture, then add the melted chocolate and the hazelnuts and stir well.
Pour the mixture into a greased 20cm/8in ovenproof dish and transfer to the oven to bake for 30-35 minutes, or until the surface is set but a skewer comes out with a little of the mixture clinging to it. Remove from the oven and allow to cool.
For the marshmallow sauce, place the cream, sugar and vanilla seeds into a saucepan over a low heat and slowly bring to the boil. Simmer for about five minutes to thicken the liquid, then remove from the heat.
Add the marshmallows to the cream mixture and stir well to melt.
To serve, cut out portions of brownie and place onto plates. Pour the sauce over.