Make Mine Marshmallow


            There seems to be two kinds of marshmallow lovers, those that swear by the cute mini or medium sized cylindrical spheres of sugar or those that prefer the jar version of goo called marshmallow cream. Now I’m not saying that in a taste test war between Campfire ®, Stay Puff ® and a jar of Fluff ® that one or the other brand would come out a clear taste winner because obviously, the winner in the marshmallow contest is the person who gets to eat the stuff.

            Many people aren’t aware that there actually is a plant called the marshmallow plant. In the olden days marshmallows used to be made from the boiled extract of its roots combined with eggs and sugar. This process was extremely time consuming and tres expensive. Today marshmallows are typically created by combining corn syrup, gelatin, gum arabic, egg and flavorings and shooting them through a tube.

Now if this were my typical food column I’d be telling you that marshmallows are in always in season AND they are available year round. They come in various shapes, sizes, flavors and colors and have a shelf life (if you keep them in an air tight container or bag that’s at least 6 months.  When figuring out exactly what type/size of marshmallow you want you want (or purpose you intend to use them for) you want make sure they’re soft (ok, you can squeeze them a little) and buy them. Be warned, however, if you’re a vegetarian, gelatin is an ingredient in the modern marshmallow recipe and most gelatins are animal based. There are, however, marshmallows made by companies like Elyon and Emes that specifically use non animal based gelatin in their recipes.

With summer just a few months away (ok, 4)  marshmallows sightings will become much more frequent. With this in mind and the term s’more allegedly standing for ‘gimme some more’ I say bring on the marshmallow recipes and lets get cooking.



1 cup flour
1 cup self rising flour
5 eggs
2 teaspoon vanilla
2 cup sugar
1 cup butter or margarine
1 cup milk

1 cup sugar
1 cup milk
1 lb. frozen coconut
12 lg. marshmallows
1 teaspoon vanilla

2 cup sugar
1/2 cup margarine
1 sm. can 6 oz. evaporated milk
2 tablespoon cocoa

Preheat oven to 350. Cream together 2 cups sugar and 1 cup shortening. Beat in eggs 1 at a time. Sift the flour together. Add to the sugar mixture, alternating with the cup of milk. Stir in vanilla. Pour into 3 greased and floured cake pans. Bake for 30 to 35 minutes. Meanwhile place 1 cups sugar and 1 cup milk in saucepan and bring to a boil.  Add coconut and marshmallows. Stir and boil for 5 minutes. Stir in vanilla and set aside. When the cakes are done let them sit for 5 minutes and then remove them from the pan. Spread the filling between the layers while they are still hot (you may want to use tooth picks to stabilize the cake). Let cool and frost.

Combine all ingredients and cook over medium heat. Stir constantly until thick and it forms a soft ball when small amount is dropped in cold water. Cool and frost top and sides of cake. Frosting for 1 cake. Serves 10 to 12.


1-1/3 cups vanilla wafer crumbs
1/4 cup butter or margarine, melted
2-1/2 cups blueberry pie filling
1 cup heavy cream
1/2 teaspoon vanilla
2 cups mini marshmallows

Combine crumbs and butter or margarine; press onto bottom of 9-inch square baking pan. Cover with pie filling; chill. Whip cream with vanilla; fold in marshmallows. Spread over filling. chill several hours before serving.


This is a recipe I’ve had for years. I got it off the back of the Fluff jar and it’s as good today as it was when I first made it.

1 egg

1/3 cup oil

1 cup sugar

2 cup unsifted flour

1/3 cup unsweetened cocoa

1 teaspoon baking soda

1/4 teaspoon salt

3/4 cup milk

1 teaspoon vanilla

Filling (recipe follows)

Heat oven to 350. Grease two large cookie sheets and set aside. In a large bowl with mixer at medium speed beat egg and vegetable oil. Gradually beat in sugar and continue beating until pale yellow in color. In another bowl, combine flour, cocoa, baking soda and salt. In a measuring cup combine milk and vanilla. Add flour and milk mixtures alternately to eggs and sugar, beginning and ending with dry ingredients. Drop by tablespoons onto cookie sheet. These will spread a lot, so make 6 cakes per sheet at a time. Bake about 5 minutes or until top springs back when lightly touched with finger. Remove to wire racks to cool. When cool, use filling and two cakes to make sandwiches. Makes 15.


1/2 cup butter or margarine

1 cup confectioners’ sugar

1 cup Marshmallow Fluff (about 1/2 of a 7 1/2-oz. jar)

1 teaspoon vanilla

In a medium bowl with mixer at medium speed, beat butter and remaining ingredients until light and fluffy.


1 cup plain popped popcorn

1 cup mini marshmallows

1 cup salted peanuts

1 pound semi-sweet chocolate, chopped

Coat a 12 cup mini muffin pan with cooking spray. Divide popcorn, marshmallows and peanuts evenly among the cups. Place the chocolate into a microwave-safe container. Heat on high for 45 seconds, then continue to heat at 15 second intervals, stirring each time, until chocolate is melted and smooth. Pour into the muffin cups, filling to the top. Gently tap the pan on the counter to release any bubbles. Refrigerate until chocolate is set. Unmold and serve. Makes 12. This recipe can be doubled or triple and made in larger muffin tins.


2 tablespoons butter

1 cup white sugar

1/4 teaspoon salt

1/3 cup half-and-half cream

1 cup miniature marshmallows

1 cup butterscotch baking chips

1 cup semisweet chocolate chips

1/2 cup peanut butter

1 cup roasted Spanish peanuts

Line an 8×8 or 9×9 inch square pan with waxed paper. In a medium saucepan, combine butter, sugar, salt and half and half. Heat until boiling, stirring occasionally. Boil for 5 minutes, stirring enough to keep from scorching. Remove from heat and stir in the marshmallows, and butterscotch chips. Press the mixture into the prepared pan. In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, and peanut butter together stirring frequently until smooth. Spread over the mixture in the pan. Refrigerate for 2 hours before cutting into squares. Serves 12.


1/4 cup (1/2 stick) margarine or butter, softened

1 jar (7 oz.) marshmallow Creme

1 teaspoon vanilla

1 pkg. (16 oz.) powdered sugar

1 to 2 tablespoons milk, divided

In the bowl of an electric mixer combine the margarine, marshmallow creme and vanilla. Beat on medium speed until well blended. Gradually add the sugar, beating until well blended. Blend in 1 tablespoon of the milk. Add remaining 1 tablespoon milk if necessary for desired spreading consistency. Recipe makes enough to fill and frost a 2-layer cake. Makes 2 cups

2 (8-ounce) sweet potato
4 tablespoons light sour cream
3 tablespoons marshmallow creme
2 tablespoon sweetened flaked coconut
2 tablespoon chopped pecans
3 tablespoons drained, crushed pineapple
8 dried apricot halves, chopped
Preheat oven to 400. Wash the sweet potato, pat dry and pierce in several places with a fork. Bake 45 to 50 minutes or cook in a microwave oven on high (100 percent power) 5 minutes to 7 minutes, or until tender when pricked with a fork. Let cool slightly. Combine the remaining ingredients in a bowl; blend well. Working lengthwise, slice sweet potatoes in half. Use a spoon to scoop out the flesh leaving a 1/4 inch shell of the flesh in each half. Place the scooped-out potato in a bowl, mash lightly with a fork; add about half the pineapple mixture; blend well. Spoon this mixture back into the potato halves and top each with the remaining pineapple mixture. Serves 4. This recipe can be doubled or tripled and you can adjust the amount of pineapple and coconut to suit your taste.


This recipe was sent to me by a friend and it’s absolutely amazing. You’ll need to make a double recipe because the first one will disappear like magic.

1 cup milk
1 teaspoon vanilla extract
2 jars (7 ounces each) marshmallow cream
4 plain milk chocolate candy bars (1.55 ounces each), chopped
1/2 cup chopped almonds
1/2 cup chopped maraschino cherries
2 cups whipping cream, whipped

In a saucepan, combine milk and vanilla; stir in marshmallow cream. Cook and stir over low heat until smooth. Cool. Stir in candy bars, almonds and cherries. Fold in whipped cream. Transfer to an ungreased 9-in. x 5-in. x 3-in. loaf pan. Cover and freeze for at least 2 hours.


1 (16 ounce) box powdered sugar
1 (7 ounce) jar marshmallow creme
2 teaspoons maple extract
1 1/2 teaspoon vanilla
1 (14 ounce) package caramels, unwrapped
3 tablespoons water,
2 cups finely chopped pecans, toasted
In large bowl combine confectioners’ sugar, marshmallow creme, maple flavoring, and vanilla. Knead all together until all sugar is incorporated. Divide mixture into fourths and shape each fourth into a 5-inch log. Put them all on a baking sheet and chill. Melt caramels with water in double boiler over simmering water. Stir until smooth. Remove from heat; dip each log in caramel mixture. Then roll in pecans. Chill for another hour till firm. Wrap each log in plastic wrap. Store in air-tight container in cool place. Makes 4.


1 Comment (+add yours?)

  1. My Grandparent's Kitchen
    Mar 03, 2011 @ 01:21:14

    Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. ~Doug Larson


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