Tag Archives: marshmallow

Peanut Butter Marshmallow Corn Flake Balls

14 Sep

Even though school always starts in August, it never really felt like school until September rolled around.  So now that the kids have definitely been in school for a little while and are into the swing of things, I can’t think of an easier, more delicious snack to whip up for them for their lunch boxes or for after they get home off the big yellow bus.  But I’m a 25 year old girl and, even though I don’t carry a lunch box or ride a big yellow bus, I still will gobble these up like a 5 year old, given the chance.

I don’t know exactly where the recipe came from, but I do remember my mom suddenly making these one day when I was young, saying that she remembered eating them at school when she was a little girl.  Let me tell you, after Mom started making these, I don’t remember Rice Krispie Treats ever making an appearance in the house again.  I dare you to take one bite of these and then tell me if you ever desire a RKT again in the same way that you will desire these.  Why?  One is mostly air and has no flavor save for a little vanilla from the marshmallow.  The other is dense and chewy and full of flavor.

They take 10 minutes to make so just go for it and then you get back to me on those RTK permanently disappearing from your brain, okay?

Peanut Butter Marshmallow Corn Flake Balls
(If anyone can think of a better name for these, tell me.  I’m open to suggestions!)
Makes about 16-20 depending on how big you make them

  • 3 tablespoons butter
  • 1 bag mini marshmallows
  • 1/2 cup peanut butter
  • 6 cups corn flakes
  1. Melt the butter in a large stock pot over medium heat
  2. Dump the marshmallows in and stir with a big wooden spoon until completely melted with no lumps
  3. Add the peanut butter and stir until completely incorporated to the marshmallow
  4. Turn off the burner and add the corn flakes.  Stir until flakes are evenly coated with marshmallow-peanut butter mixture.  Don’t worry about being too gentle and not crushing the corn flakes.  It’s okay if they get crushed and most will stay surprisingly whole (see picture above and I was actually pretty rough in the stirring process).  Be sure there are no pockets of goopy mixture left (I thought I was done stirring and then accidentally came across a few pockets in the pot).
  5. Lay out a sheet of wax paper and butter your hands up.  Taking small handfuls of the mixture out of the pot, roll them up in your hands approximately golf ball sized or a little larger if you prefer.  Be sure to firmly squish them into the ball shape–again, this is no time to be gentle.  The harder you squish them, the chewier they will be later and that is ALWAYS my goal in this matter.  This is a great step to let the kids help with; I have strong memories of Mom mixing the ingredients together and then me and my sister helping to roll the balls up.  Be careful with little hands in the hot mixture.  Most of it will have cooled, but sometimes you just hit a hot spot.  You can avoid this by using a spoon to pull up portions of the mixture so that they can test it or blow on it to cool instead of grabbing a handful of hot stuff.
  6. Let the balls cool before eating (although I can never resist eating a few still warm).  These also freeze wonderfully so make a huge batch and throw them in the freezer for treats.  They are, of course, hard on the jaw right out of the freezer, but once the outside softens up a little, they’re still super crispy on the inside, which is fun, but a mess.

Strawberry Marshmallows

23 Jun


Summer is officially here–the calendar says so, even though June means the opposite of beach weather here where I live.  Summer to me means fresh fruit and it means campfires and this recipe combines both with spectacular results!  As you know from my caramel recipe from last week, I am certainly new on the candy making scene, but it really isn’t as scary as I initially thought.  That said, this recipe for marshmallows is just as easy, but certainly a step up if only for the number of steps involved and TOTALLY, without a doubt, worth the effort.  (I might point out that, while kids love candy, candy making isn’t the best idea to do WITH kids–serious boiling liquid and lots of down time doing nothing but staring at sugar waiting to change colors probably aren’t a good match.  Get the kids involved when it’s time to a) cut the marshmallows out with cookie cutters if you choose or b) when it’s time to eat!)

These marshmallows were part 2 of the 3 part thank you gift I gave to my aunt and uncle and I think these were the star of the show!  The boyfriend was heard to say, “these aren’t marshmallows…these are…fluffier…creamier…better…” and then he sort of trailed off while he continued to stare at the one he was eating.  I was impressed that such a little amount of strawberry puree would make such strongly flavored and scented marshmallows–you can smell these from across the room and they are a beautiful vibrant pink until you dust them with the powdered sugar!

I, for one, cannot WAIT to try toasting these over a campfire for s’mores.  Strawberry seems like a great flavor to add to the chocolate and graham cracker flavor profile and these strawberry marshmallows really turn the dial up from “kids treat” to “adult treat”.

Strawberry Marshmallows
adapted from Smitten Kitchen
makes a 9 x 13 pan, number of marshmallows depends on how small you cut them

  • 2 tablespoons plus 2 1/2 teaspoons Knox unflavored gelatin (in grocery store next to the Jell-O)
  • 1/2 cup cold water, divided
  • 1/2 cup cold strawberry puree
  • 2 cups granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 teaspoon salt
  • 2 large egg whites
  • 1 tablespoon vanilla
  • 1 cup confectioner’s sugar
  1. Oil bottom and sides of a 13- by 9- by 2-inch baking pan or dish and dust bottom and sides with confectioners’ sugar.
  2. In a large bowl (I would go with a metal bowl, since the boiling sugar mixture will go into this later and pouring something that hot into plastic always makes me nervous), mix the 1/2 cup strawberry puree with just a little splash of the 1/2 cup of cold water, sprinkle gelatin over mixture and let stand to soften.
  3. In a 3-quart heavy saucepan heat granulated sugar, corn syrup, what’s left of the 1/2 cup of cold water and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to medium to bring mixture to a boil.  As with the caramel, don’t stir the mixture, just gently swirl the pan occasionally until a candy or digital thermometer registers 240°F, about 12 minutes (again, as with the caramel, I fashioned a tin foil sling to hold the candy thermometer at the right floating height in the mixture).  Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved and all lumps are gone, just a few minutes.
  4. With an electric mixer, beat the sugar-gelatin mixture on high speed until about tripled in volume.  It will take about 10 minutes and you’re aiming for puffy and thick.  It was quite the experience for me with my little hand mixer–by the time it was almost ready, I couldn’t touch the beaters to the bottom of the bowl anymore because mixture was so much higher in volume now and the sticky marshmallow would crawl up beater arms almost to the motor–which I have to admit is a little scary, because you start to wonder if you’re going to ruin your mixer by getting marshmallow goo in the motor and how are you going to finish your recipe without an electric mixer, much less afford a new one!?
  5. Once your fluff is puffy enough, set the bowl aside and rinse off your beaters with very hot water to make the sugar melt instead of gunking up your sponge.  In a separate medium bowl, beat egg whites until they just hold stiff peaks.  Add the egg whites into the bowl of marshmallow fluff and on low-medium speed, beat the whites and vanilla into sugar mixture until just combined.
  6. Pour mixture into baking pan and, based on every single other food blogger’s suggestion, do not try to get every drop of fluff out of the bowl.  Take a spatula and gently work the mass of fluff out of the bowl and down into the pan; leave the scraps or else you will end up a very sticky mess.  Gently shake the pan to make sure it’s evenly distributed, but resist the urge to smooth out the top of the marshmallow with your spatula.  That will also cause a mess and the swirls, in the end, are quite charming.
  7. Sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow in the fridge, uncovered, until firm, at least three hours, and up to one day.
  8. Run a thin knife around edges of pan and invert pan onto a large cutting board.  Lift up a corner of the pan and, using your fingers, pry a corner of the marshmallow out and slowly work the rest of the soft slab out onto the cutting board.  With a lightly oiled pizza cutter (or large knife), cut the marshmallow into cubes.  You can also use cookie cutters for fun shapes–the sky’s the limit!  Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it in a couple of batches, making sure that all sides of the marshmallow are coated.  If the sugar gets packed down, use a spoon to fluff it again.  I let my marshmallows sit out overnight and they were slightly sticky again in the morning so I re-coated them with the sugar before packing them away.
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