**Experience a Delightful Culinary Adventure with Marshmallow Puffs: A Journey Through Sweet and Savory Delights**
Embark on a tantalizing culinary expedition with marshmallow puffs, a versatile treat that blends sweet and savory flavors to create a symphony of taste. These bite-sized delights, also known as meringues, offer a light and airy texture that melts in your mouth, leaving a trail of pure bliss. Whether you crave a classic marshmallow puff experience or seek a more adventurous flavor profile, this article presents a collection of recipes that cater to every palate. From traditional marshmallow puffs dusted with powdered sugar to innovative creations infused with herbs and spices, these recipes promise an unforgettable culinary journey. So, prepare your taste buds for a delightful adventure as we explore the world of marshmallow puffs.
DISAPPEARING MARSHMALLOW PUFFS
Kids love making these tasty treats for Sunday breakfast. While baking, the marshmallows melt and blend with the cinnamon-sugar.
Provided by Taste of Home
Time 25m
Yield 16 rolls.
Number Of Ingredients 10
Steps:
- Separate crescent dough into 16 triangles; set aside. In a shallow bowl, combine sugar and cinnamon. Roll marshmallows in butter, then in cinnamon-sugar. , Place marshmallows at wide end of crescents. Fold corners over marshmallow. Roll up each triangle, beginning at the wide end. Pinch seams to seal. Dip bottom of dough in butter. , Place butter, side down, in ungreased muffin cups. Place muffin pans on baking sheets. Bake at 375° for 10-15 minutes or until golden brown. Immediately remove from pans to wire racks. , For glaze, combine confectioners' sugar and vanilla. Stir in enough milk to achieve desired consistency. Drizzle over puffs. Sprinkle with nuts. Serve warm.
Nutrition Facts :
MAGIC MARSHMALLOW CRESCENT PUFFS
This a real oldie but goodie from a Pillsbury Bake Off Contest. I am shocked that it has not been posted before. All of my kids loved them because the marshmallow vanished during the baking and also because they were delicious.
Provided by mandabears
Categories Breads
Time 15m
Yield 16 puffs
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Combine sugar, flour and ground cinnamon.
- Dip marshmallow in to melted margarine.
- Roll in sugar-cinnamon mixture.
- Wrap a crescent triangle around marshmallow, completely covering it.
- Squeeze edges of dough tightly to seal.
- Dip in margarine and place in muffin tin.
- Repeat for all marshmallows and crescent triangles.
- Place muffin pans on aluminum foil.
- Bake at 375°F for 10-15 minutes or until golden brown.
- Immediately remove from muffin tins and drizzle with a powdered sugar glaze and nuts if desired.
MARSHMALLOW PUFFS
With peanut butter, chocolate and marshmallows, these treats were very popular with our three kids as they were growing up-and now I make them for our two grandchildren. They're perfect for the holidays when time is so precious. -Dody Cagenello, Simsbury, Connecticut
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 3 dozen.
Number Of Ingredients 4
Steps:
- Line a 9-in. square pan with foil; butter the foil. Arrange marshmallows in pan. In a microwave, melt the chocolate chips, peanut butter and butter; stir until smooth. Pour and spread over the marshmallows. Chill completely. Cut into 1-1/2-in. squares.
Nutrition Facts : Calories 83 calories, Fat 5g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 28mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
MAGIC MARSHMALLOW PUFFS
The marshmallow "disappears" when you bake these sweet treats.
Provided by Heather
Categories Desserts Cookies Filled Cookie Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Separate dough into 16 triangles.
- In small bowl, combine sugar, flour and cinnamon. Dip 1 marshmallow in butter, roll in sugar mixture. Place marshmallow on wide end of triangle. Roll up, starting at wide end of triangle and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip one end in remaining butter; place butter side up in an ungreased muffin cup
- Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes. Remove from muffin cups immediately; cool on wire racks. Drizzle glaze over warm cookies and sprinkle with nuts.
- To Make Glaze: In small bowl, blend confectioners' sugar, vanilla and enough milk for desired drizzling consistency. Use immediately to drizzle over warm rolls.
Nutrition Facts : Calories 402.5 calories, Carbohydrate 49.7 g, Cholesterol 15.3 mg, Fat 20.2 g, Fiber 0.5 g, Protein 5.1 g, SaturatedFat 6.9 g, Sodium 492.6 mg, Sugar 26 g
CHOCOLATE MARSHMALLOW PUFFS
Soft, chocolate puffs with real marshmallows inside ... covered in sugar. They stay moist if you keep them in a cookie can with cellophane, cutting off all possible ways of air getting in.
Provided by Chrissy
Categories Desserts Cookies Chocolate Cookie Recipes
Yield 30
Number Of Ingredients 11
Steps:
- Put marshmallows in the freezer for a couple of hours.
- In a large mixing bowl, sift together the flour, salt, cocoa, and baking soda. In a separate bowl, cream together the shortening and both sugars. Blend in unbeaten eggs and vanilla. Beat well.
- Stir in flour mixture and blend thoroughly.
- Stick bowl in fridge; until dough is hardened.
- Shape 1 teaspoon sized piece of dough around each marshmallow, seal well. Roll in sugar.
- Bake at 400 degrees F (205 degrees C) on greased sheet for 5 to 7 minutes, or until cookies crack. Cool for about 2 minutes before removing from cookie sheet.
Nutrition Facts : Calories 168.3 calories, Carbohydrate 24.2 g, Cholesterol 12.4 mg, Fat 7.6 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 2 g, Sodium 126.9 mg, Sugar 13.4 g
NUTTY CHOCOLATE MARSHMALLOW PUFFS
Meet the Cook: We like to do things BIG here in Texas, so don't expect a dainty little barely-a-bite truffle from the surprising recipe. Folks are delighted to discover a big fluffy marshmallow inside the chocolate and nut coating. -Pat Ball, Abilene, Texas
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 40 candies.
Number Of Ingredients 5
Steps:
- In a heavy saucepan, heat chocolate chips, milk and marshmallow creme just until melted; stir until smooth (mixture will be thick). , With tongs, immediately dip marshmallows, one at a time, in chocolate mixture; allow excess to drip off. Quickly roll in pecans. Place on waxed paper-lined baking sheets (Reheat chocolate mixture if necessary for easier coating.), Refrigerate until firm. Store in the refrigerator in an airtight container.
Nutrition Facts : Calories 208 calories, Fat 12g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 31mg sodium, Carbohydrate 24g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
MARSHMALLOW PUFFS
This is something I've wanted to try for a long time and finally got the opportunity. It's from a little booklet of recipes I got ages ago - Breads, Breads and more Breads, copyright 1983 by the Pillsbury Company. The marshmallows melt during baking, which leaves a hollow center coated with cinnamon. One change I would do is to make more of the sugar-cinnamon filling mix. I ended up doing that while making these. Prep time is approximate and does not include rising times. The filling can spill out during the baking, so be aware of that. Maybe put a cookie sheet underneath to catch the spills. They were fun to make and I'll certainly make them again.
Provided by Sandaidh
Categories Yeast Breads
Time 50m
Yield 24 puffs
Number Of Ingredients 12
Steps:
- In a large bowl combine 1 1/2 cups flour, 1/4 cup sugar, salt and yeast; blend well.
- In small saucepan, combine milk, water and 1/3 cup margarine or butter until very warm.
- Add warm liquid and egg to flour mixture.
- Blend at low speed until moistened and well blended.
- Stir in an additional 2 to 2 1/4 cups flour until dough pulls cleanly away from the sides of the bowl.
- On a lightly floured surface, knead in 1/2 to 3/4 cups flour until dough is smooth and elastic, about 5 minutes.
- Place dough in large, well greased bowl, cover loosely with plastic wrap and cloth towel.
- Let rise in a warm place until doubled in size, about 45 to 60 minutes.
- Generously grease 24 muffin cups.
- Punch down dough several times to remove air bubbles.
- Divide dough in half.
- Roll each half into 12 inch by 9 inch rectangle.
- Cut each half into twelve 3-inch squares.
- In a small bowl combine 1/2 cup sugar and cinnamon, blend well.
- Dip each marshmallow into melted margarine or butter and then roll in sugar-cinnamon mixture.
- Place each marshmallow in the center of a dough square.
- Bring the corners of the dough square up and around the marshmallow to completely seal.
- Place seam side down in prepared muffin cups.
- Cover and let rise in warm place until doubled, about 30 minutes.
- Heat oven to 375°F.
- Bake about 20 minutes or until golden brown in color.
- Remove from muffin cups immediately.
- Brush tops with melted butter and dip in sugar.
- Serve warm or cold.
Nutrition Facts : Calories 171.9, Fat 5.2, SaturatedFat 1.1, Cholesterol 9.9, Sodium 161.7, Carbohydrate 28.6, Fiber 0.8, Sugar 10.3, Protein 3.1
CINNAMON MARSHMALLOW PUFFS
I'm posting this recipe for my Mother. She has been making these for over 30 yrs. She thinks it was one of the original Betty Crocker winners but isn't sure. They are quick, easy, gooey and oh so yummy. She hasn't had the recipe from Betty Crocker so we put together the ingredients and instructions today.
Provided by Kathleen Albani
Categories Other Breakfast
Time 25m
Number Of Ingredients 9
Steps:
- 1. Preheat oven 375. Grease or spray 8 cup muffin tin Melt butter and put in a small bowl Mix Cinnamon and sugar in a small bowl (save 1 - 2 tbsp to sprinkle on )puffs after the glazing has been drizzled on the puffs).
- 2. Open Crescent rolls, separate into 8 pieces. Dip a marshmallow in melted butter.
- 3. Then roll the marshmallow in cinnamon sugar. Be sure to get well coated with cinnamon sugar.
- 4. Place marshmallow on one crescent triangle and cover the marshmallow with the crescent dough. Be sure to pinch and seal so there are no holes or gaps. Place the marshmallow puff in the muffin tin. Repeat this step for the remaining marshmallows.
- 5. Bake the marshmallow puffs for 15 to 20 minutes until dough is golden brown. Depending on your oven, 15 to 20 minutes.
- 6. GLAZE/ICING: Mix 1 Tbsp melted butter, milk, vanilla or almond extract, powdered sugar. This should be a glazing consistency. If it's too thick to drizzle then just add a bit more milk or if it's too runny add a bit more powdered sugar.
- 7. When marshmallow puffs are golden brown remove from the oven. While still hot carefully remove from the muffin tin onto a rack (you might want to have some wax paper under the rack since there will be some sticky melted marshmallow that will drip onto the counter). While the puffs are still hot and on the rack, drizzle the glaze on the puffs. Immediately sprinkle the remaining cinnamon sugar on the glaze. Let cool for at least 5 minutes before serving. You can easily make ahead of time. Reheat at a low heat (maybe 200 to 250 for a few minutes before serving). We have even frozen and thawed and reheated. This recipe can be easily be double or tripled.
- 8. I had to also post a picture of how these yummy rolls are so gooey on the inside.
MIGHTY MARSHMALLOW CRESCENT PUFFS RECIPE - (4.4/5)
Provided by á-46561
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Unroll crescent roll dough and separate into 16 triangles. In a small bowl, combine granulated sugar and cinnamon. Dip each marshmallow in melted butter, dredge in sugar-cinnamon mixture, and place on shortest side of a dough triangle; fold point of shortest side over marshmallow, and roll toward opposite point, covering marshmallow. Pinch seams to seal. Dip seam side of puff in melted butter, and place buttered side down in an ungreased muffin cup. Repeat until all marshmallows are used. Bake 12 to 15 minutes or until puffed and golden. Remove from muffin cups immediately. Combine powdered sugar and milk; drizzle over warm puffs. Sprinkle with pecans and serve.
MAGIC MARSHMALLOW CRESCENT PUFFS
Probably one of the most unusual recipes I've come across but I do love Marshmallows!
Provided by Jamallah Bergman
Categories Other Desserts
Number Of Ingredients 12
Steps:
- 1. Heat oven to 375. In small bowl, combine sugar,flour and cinnamon. Separate dough into 16 triangles. Dip 1 marshmallow in margarine; roll in sugar mixture. Place marshmallow on wide end of triangle. Roll up starting at wide end of triangle and roll to opposite point. Completely cover marshmallow with dough;firmly pinch edges to seal. Dip 1 end in remaining margarine;place margarine side down in ungreased large muffin cup or 6oz custard cup. Repeat with remaining marshmallow.
- 2. Bake at 375 for 12 to 15 minutes or until golden brown. (Place foil or cookie sheet on rack below muffin cups to guard against spills) Immediately remove from muffin cups; cool on wire racks over waxed paper. In small bowl, blend powdered sugar,vanilla and enough milk for desired drizzling consistency. Drizzle over warm rolls. Sprinkle with nuts.
MAGIC MARSHMALLOW CRESCENT PUFFS
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Spray 16 muffin cups with nonstick cooking spray. In small bowl, combine sugar, flour and cinnamon. Separate dough into 16 triangles. Dip 1 marshmallow in margarine roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up starting at shortest side of triangle and rolling to opposite point. Completely cover marshmallow with dough firmly pinch edges to seal. Dip 1 end in remaining margarine place margarine side down in sprayed muffin cup. Repeat with remaining marshmallows.Bake at 375°F. for 12 to 15 minutes or until golden brown. (Place foil or cookie sheet on rack below muffin cups to guard against spills.) Remove from oven cool 1 minute. Remove from muffin cups place on wire racks set over waxed paper. In small bowl, blend powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle over warm rolls. Sprinkle with nuts.Nutrition Per Serving (1 roll): Calories 200 Protein 2g Carbohydrate 25g Fat 10g Sodium 250mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Use fresh marshmallows. Stale marshmallows will not puff up as well and may have a gritty texture.
- Do not overcook the marshmallows. Overcooked marshmallows will be tough and chewy.
- Be careful when handling the hot marshmallows. They can cause burns.
- Let the marshmallows cool completely before serving. This will help them to set and hold their shape.
- For a fun twist, try using different flavors of marshmallows. You could also add in sprinkles, chopped nuts, or other mix-ins.
Conclusion:
Marshmallow puffs are a delicious and easy-to-make treat that is perfect for any occasion. They are light and fluffy, with a crispy exterior and a gooey center. They can be enjoyed on their own or used as a topping for other desserts, such as ice cream or cupcakes. With just a few simple ingredients, you can create a delicious snack that the whole family will love.
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