Tag Archives: marshmallows

Sweet Potatoes and Marshmallows

For our Thanksgiving potluck, I made this dish, and it is good. However, keep reading since I have a couple areas in which it needs to be enhanced. My first attempt at making it was not as successful as later implementations.

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Sweet Potatoes and Marshmallows

Ingredients

  • 2 Tbsp Butter
  • 2 cups Brown Sugar
  • 1 1/2 cups Water
  • 2 1/2 lbs Sweet Potatoes/Yams
  • 2 Tbsp Lemon Juice
  • 1/2 cup chopped Pecans
  • 3 cups Marshmallows

Directions

Heat the oven to 350 degrees F.

Melt the butter in a large pot. Stir in the brown sugar and water. Bring to a hard boil and then simmer hard while stirring until it is reduced and thickened. At least half the water needs to be evaporated to make this syrup.

Peel the potatoes and cut them into 1 inch pieces. Place the potatoes in a large pot of boiling water and cook for about 6 minutes, until the potatoes give slightly when poked with a fork.

Spray with cooking spray a 9 by 13 inch baking dish. Drain the potatoes and arrange in a single layer in the bottom of the baking dish. Pour the syrup over the potatoes. Sprinkle the lemon juice over the potatoes. Bake for about 35 minutes, until the potatoes are tender to a fork.

Remove the baking dish from the oven and stir in the chopped pecans. Arrange the marshmallows on top of the baking dish. Return the baking dish to the oven for about 10 minutes, until the marshmallows puff up and turn brown.

I made two mistakes with the recipe. First, I didn’t reduce the syrup enough and it was runny. And second, I had to transport the dish a half hour to our potluck.

To transport the dish, I finished baking it just in time to wrap it up and leave for our potluck. I wrapped it so that it could maintain its heat as I didn’t want to attempt to use the oven at the potluck- I was certain the oven would be in use. The extra time in transporting the hot dish continued to cook the marshmallows, and they had totally disappeared by the time I unpacked the dish at our potluck. So I ended up with yams in runny syrup without evidence of any marshmallows.

So, what to do differently. First is to make certain the syrup is properly reduced. and second, if the dish needs to be transported and kept hot, don’t put the marshmallows on until you arrive at the potluck. Then, put the marshmallows on the unpacked dish and use a butane chef’s torch to brown the marshmallows much like the chef torches the top of the creme brulee.

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As you can see in the pictures, it is difficult at best to brown the marshmallows in the oven.

NOTE: November 26, 2015- I made the recipe again this year, trying to correct what I thought were the problems- too thin syrup and melted marshmallows. For the marshmallows, I waited until I got to the pot luck site until I put them on the casserole; they didn’t get enough heat to puff up or brown. I couldn’t use the host’s oven since he was making rolls. For the syrup, I simmered it longer- about 20 minutes total. Actually, the first attempt I went 25 minutes and the sugar burned and became charcoal. I made a second recipe and as it cooled after 20 minutes of simmer, it was just about the right thickness. Be careful! When the sugar started to burn I couldn’t stop it; the kitchen filled with smoke and a strong acidic smell, and I had to really work to clean up the pan. (Vinegar, Elbow Grease, Bar Keepers Friend and plastic scouring sponge).

S’more Pops

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I saw this idea and it is so simple I just had to try it, and yes, then give it to you. It looks to me that it would be a good way to involve the children; they can do everything but melt the chocolate. An adult should do that, but once melted, its temperature is only about 90 degrees F, so it is less than body temperature and not a danger for the children.

I say an adult should melt the chocolate because whether you do it on the stove using a Bain Marie, or in the microwave with several 10-20 second shots, neither of those techniques are for the younger children.

I think everything is fairly clear from the photo; Start by pushing a pretzel stick into the marshmallow. Then dip the marshmallow in the melted chocolate; I like the idea of leaving part of the marshmallow showing since a S’more shows the marshmallow. While the chocolate is still wet on the pop, dip it in the graham cracker crumbs. Then set it on a piece of parchment paper for a few minutes to let the chocolate harden. That is all there is to it! I did learn that the chocolate in the dipping pot will start to set up and harden after 10 or 12 pops have been dipped, and I reheated mine in the microwave for 5 seconds to get it melted again.

Chocolate Fudge

When I made this recipe for the holiday season, it quickly was apparent that I needed to work on changes to the recipe. The original recipe is at the bottom of this post so you can see it.

Mary Boese was a friend from our days in Forest Grove, Oregon. Our daughters were in school together, and our house was a gathering place for the students after school until their parents could pick them up.

The reasons I felt a need to modify the recipe is first, at one point in the directions it says to “spread into three 8 x 8 buttered pans”. Luckily, I was giving most of the fudge away so it didn’t bother me too much at that point. But, who wants to make so much at a time unless you are producing for some reason.

The second item that caught my eye was the need for 16 ounces of marshmallow cream. That is a problem; the big bottle of marshmallow cream is only 13 ounces now, and there is a small bottle that is 7 ounces. It is obvious that this recipe was originally developed around the availability of marshmallow cream, and it only came in 16 ounce bottles. As a result, we need a lot of ingredients and end up making the three 8 x 8 pans.

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I originally cut the fudge into 2 x 2 inch pieces, and that is what the photo shows- the original fudge in large pieces.

After working on the altered version of the recipe, I took it to some chocolate lovers to give me feedback on whether I had kept the good taste and all of the recipe. One thing I did in altering the recipe is to put it into a larger pan; then I cut it into 1 x 2 inch pieces; my test audience all said that they thought the pieces I took to the test kept the good taste and they liked the smaller pieces I had formed. In fact, they did not want me to make the pieces any thicker. So, I am recommending that you spread the fudge into a 10 x 15 inch pan, and then cut it into 1 x 2 inch pieces.

I also decided to do away with the marshmallow creme; it is sticky and it is not necessary for the marshmallow to be in a creme state. So this it the final results of my changes.

Chocolate Fudge

(Mary Boese 1983, modified by Errol Crary 2014)

Ingredients:

  • 5 oz. miniature marshmallow
  • 12 oz. semi-sweet chocolate chips
  • 5 Tablespoons butter
  • 1 teaspoons vanilla
  • 1 1/2 cups granulated sugar
  • 5 oz. evaporated milk
  • 2/3 cups chopped walnuts

Directions:

  • Combine in a large bowl the marshmallows, chocolate chips, butter and vanilla.
  • Boil sugar and milk together for 9 minutes. Pour over ingredients in large bowl. Beat until almost set. Stir in nuts.
  • Spread into 10 x 15 x 1 inch buttered pan. Allow to set up in refrigerator.


Using marshmallows instead of the creme means you need to beat the mixture that melts everything together a little harder, but it works.

You may use pans other than the 10 x 15 that I recommend; the results are just thicker fudge pieces. For example, a 9 x 13 pan would make pieces about half the depth as an 8 x 8 pan, and in the photo you can see the depth of an 8 x 8 piece. Everyone said that the 2 x 2inch pieces made in the 8 x 8 pan were too big, and most people cut them into fourths.

Here is Mary’s original recipe:
Chocolate Fudge
(Mary Boese 1983)
16 oz. marshmallow creme
36 oz. semi-sweet chocolate chips
1/2 lb. butter
2 teaspoons vanilla
4 1/2 cups granulated sugar
15 oz. evaporated milk
2 cups chopped walnuts

Combine in a large bowl the marshmallow creme, chocolate chips, butter and vanilla.

Boil sugar and milk together for 9 minutes. Pour over ingredients in large bowl. Beat until almost set. Stir in nuts.

Spread into three 8 x 8 buttered pans. Allow to set up in refrigerator.

Rocky Road Cookies

We are all familiar with the tastes of rocky road- it has chocolate, marshmallow and nuts. These cookies combine all those without hiding the marshmallow. Normally, if you cooked the marshmallow it would melt into the other ingredients; in this case, it is preserved as part of the look of the cookie.

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Rocky Road Cookies

Ingredients:

  • 12 oz. semi-sweet chocolate morsels
  • 1 cup butter
  • 4 eggs
  • 2 cups granulated sugar
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 cups chopped walnuts
  • Cooled chocolate mixture
  • a bag of miniature marshmallows

Directions:

Preheat oven to 400 degrees. Melt over low heat the chocolate morsels and butter. Cool before starting rest of recipe.

Mix together and beat well the eggs, granulated sugar, flour, baking powder, salt, and vanilla. Stir in the nuts and cooled chocolate mixture.

Drop by rounded teaspoons about 2″ apart onto un-greased baking sheet. Press a marshmallow in the center of each cookie. Bake about 8 minutes or until no imprint remains when touched with finger. Immediately remove from baking sheet.

Option: This dough may be put into a 15 x 10 x 1″ jelly-roll pan and baked as bar cookies. Sprinkle the marshmallows evenly over top of cookies in pan. Bake in 375 degree oven for 20 to 25 minutes.

The recipe is simple and straight-forward. All I can add is that it makes a lot of cookies- I would say over 5 dozen at the teaspoon size.