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3 cups Campfire Miniature Marshmallows
3 tbsp milk
1/2 tsp vanilla
1 cup heavy cream, shipped
3 bananas, sliced
1-8 or 9 inch spice cake layer, split in three layers
Melt marshmallows with milk in double broiler, stir until smooth. Add vanilla. Chill until slightly thickened; mix until well blended. Fold in shipped cream and bananas. Fill and top cake layers. |
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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 tsp vanilla
2 cups Campfire Miniature 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. |
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1/2 cup water
1/2 cup sugar
4-1/2 cups Campfire Miniature Marshmallows
3/4 teaspoon vanilla extract
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup whipping cream
3 tablespoons unsalted butter
Chocolate ice cream, softened
6 graham crackers, broken into small pieces
6 large Campfire Marshmallows, toasted
6 triangles cut from graham crackers
Stir 1/2 cup water and sugar in medium saucepan over medium-low heat until sugar dissolves. Simmer until syrup is reduced slightly, about 5 minutes. Reduce heat to very low. Add 3 cups miniature marshmallows; stir until marshmallows melt and sauce is smooth.
Mix in 1/4 teaspoon vanilla extract.
Stir chocolate, cream and butter in small saucepan over low heat until chocolate melts and sauce is smooth; mix in 1/2 teaspoon vanilla. (Sauces can be prepared 1 day ahead. Cover separately and chill. Rewarm over low heat before using.)
Place ice cream in large bowl. Mix in 1 1/2 cups miniature marshmallows and graham cracker pieces. Freeze until firm, at least 2 hours.
Place 3 scoops of ice cream in each of 6 bowls. Place a toasted marshmallow in each bowl. Spoon warm sauces over ice cream. Top each sundae with toasted marshmallow and graham cracker triangle and serve.
Serves 6. |
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2 cups Campfire Miniature Marshmallows
1/2 cup caramel topping
1 cup heavy cream, whipped
1/2 cup chopped nuts
Melt marshmallows with caramel topping in double broiler; stir until smooth. Chill until slightly thickened; mix until well blended. Fold in Whipped cream and nuts; pour into individual dessert cups. Freeze. |
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1-1/2 cups graham cracker crumbs
1 Tbsp powdered sugar
1 tsp vanilla
1 can cherry pie filling
6 Tbsp melted butter
1/2 pint of whipping cream
3 cups Campfire Miniature Marshmallows
Combine graham cracker crumbs with melted butter and powdered sugar. Press into pie plate. Whip the cream until stiff, add the vanilla and then fold in the marshmallows. Scoop into the pie shell and top with the cherry pie filling. Refrigerate for about 3 hours. |
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Prep time: 10 minutes
Makes 1-1/2 cups (enough to frost the top of a tube cake or bundt cake)
2 cups confectioner's sugar
1/2 cup unsweetened cocoa powder
6 large Campfire Marshmallows
4 Tbsp (1/2 stick) butter
1/3 cup plus 1 Tbsp milk
1 tsp pure vanilla extract
Sift the sugar and cocoa powder together into a large mixing bowl, set aside. Place the marshmallows, butter and milk in a medium-size heavy sauce pan over low heat. Stir until the marshmallows are melted, 3 to 4 minutes. Remove the pan from the heat. Pour the confectioner's sugar and cocoa mixture over the marshmallow mixture. Add the vanilla and stir until |
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Cut into quarters and put into the tip of a double broiler: 16 Campfire Marshmallows
Add:
1 cup light corn syrup
2 oz. unsweetened chocolate
1/8 tsp. salt
Heat over simmering water, stirring occasionally until marshmallow and chocolate are melted. Remove from heat and blend in:
1 Tbsp butter
1 tsp vanilla extract
Serve hot over ice cream. Makes about 2 cups of sauce. |
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prep time: 15 minutes (ready 3 hrs. 15 minutes)
1 pkg (8oz) cream cheese
4 cups sifted powdered sugar
4 squares unsweetened bakers chocolate, melted
1 tsp vanilla
dash of salt
1 cup Campfire Miniature Marshmallows
1/2 cup chopped nuts
Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually add sugar, beating until well blended.
Add chocolate, vanilla and salt; mix well. Stir in marshmallows, and nuts.
Spread into greased 8-inch square baking pan. Refrigerate several hours; cut into squares.
Makes 1-3/4 Pounds |
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2 cups raw cranberries, ground
3 cups Campfire Miniature Marshmallows
1/2 cup seedless green grapes
3/4 cup sugar
1/4 tsp salt
1/2 cup broken walnuts
1 cup heavy cream (whipped)
2 cups diced unpared tart apples
Combine cranberries, marshmallows and sugar. Cover and chill overnight. Add apples, grapes, walnuts and salt.
Fold in whipped cream Chill. turn into a serving bowl, or spoon into individual lettuce cups. Trim with a cluster of green grapes, if desired.
Serves 8-10 |
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Ready in 24 hrs. 30 mi.
1-1/2 cups sugar
1/2 cup margarine or butter
1 can evaporated milk (5-fluid oz.) about 2/3 cup
1 pkg Campfire Miniature Marshmallows (10-1/2 oz.)
3 cups semisweet chocolate chips
1/2 tsp vanilla extract
2 cups walnuts coarsely chopped
Lightly grease a foil-lined 13x9x2-inch pan. Heat sugar, margarine or butter., milk and marshmallows over medium heat until mixture boils. stirring constantly. Boil and stir for 5 minutes.
Stir in chocolate chips and vanilla extract, stirring until chips are melted. Stir in walnuts. Immediately spread into prepared pan. Refrigerate overnight. Cut into 1-inch squares. Store in airtight container in refrigerator.
For creamier fudge, let stand at room temperature 1 hour before serving.
Makes 4 pounds |
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4 cups Campfire Miniature Marshmallows
2 Tbsp orange juice
1 Tbsp lemon juice
1 cup heavy cream
1 cup diced peaches
1- 8 or 9-inch baking pastry shell
peach slices
Melt marshmallows with orange and lemon juices in double broiler. Stir until smooth. Chill until smooth. Chill until slightly thickened; mix well. Fold in whipped cream and peaches. Pour into pastry shell and chill. Garnish with peach slices. |
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1 cup whipping cream, whipped
3 tbsp sugar
1/2 tsp vanilla
1/4 cup drained crushed pineapple
1/4 cup quartered maraschino cherries
2 cups Campfire Miniature Marshmallows
1/2 cup chopped walnuts
1-10 inch tube angel cake
1 to 1-1/2 cups whipping cream, whipped and sweetened
Combine first 3 ingredients. Fold in fruits, marshmallows and nuts. Chill
With serrated knife, cut one inch slice from top of angel cake, cut out a space 2-inches wide and 2-inches deep. Spoon in chilled filling replace top slice, Frost tip and sides with sweetened whipping cream. Chill. Garnish cake
Serves 12 |
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2 cups cold cooked rice
2 cups Campfire Miniature marshmallows
1-1/3 cups drained pineapple tidbits
1/2 cup maraschino cherries
1/4 cup slivered almonds, toasted
1 cup heavy cream
1/4 cup sugar
1 tsp vanilla
Combine rice, marshmallows, pineapple, cherries and nuts. Whip cream, gradually adding sugar and vanilla. Fold into rice mixture. chill. |
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1/2 cup butterscotch pieces
1/4 cup butter
1/3 cup firmly packed brown sugar
1 egg
1/2 tsp vanilla extract
3/4 cup all purpose flour
1 tsp double acting baking powder
1 (6oz) pkg semi-sweet chocolate pieces
1 cup Campfire Miniature Marshmallows
1/4 cup chopped walnuts
Melt butterscotch pieces and butter in 3 quart saucepan over medium flame; stir until blended. Turn off flame. Cool to lukewarm. Add sugar, egg and vanilla. Stir in sifted dry ingredients. Fold in chocolate pieces, marshmallows and walnuts. Spread into greased 9x9x2-inch pan. Bake in 350°F gas oven 20 to 25 minutes. Cool on rack. Cut into squares. |
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2-8 or 9 inch layers of white cake
1 pkg (10-1/2oz) of Campfire Miniature Marshmallows
1 can of peach slices dipped in orange juice, drained and sweetened.
Place a layer of cake on a baking sheet and sprinkle marshmallows over the top within 1 and 1/2 ounces of the edge. Broil for a few minutes until the marshmallows are lightly browned. Place the second layer of cake on a cake plate and cover with beach slices. Add the marshmallow topped layer of cake. Garnish the edge of the top layer with more peaches. |
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1 cup granulated sugar
1 cup brown sugar, firmly packed
2 Tbsp butter or margarine
1/2 cup evaporated milk
1 cup Campfire Miniature Marshmallows
3/4 cup peanut butter
1 tsp vanilla
pinch of salt
Cook sugars, butter or margarine, milk and salt to soft ball stage or until about 1/2 tsp of mixture dropped into a cup of cold water forms a soft ball. Add marshmallows and peanut butter just before removing from heat. Do not stir; cool to room temperature. Add vanilla and beat until mixture is creamy, thick and will hold it's shape when dropped from a spoon. Pour into a well buttered 8 inch square pan. Cut into squares. |
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Prep Time: 15 mi (ready 45 mi)
1 pkg. (12 oz.) Semi-Sweet Chocolate Chunks
3 cups Campfire Miniature Marshmallows
12 Honey graham, broken into bite-sized pieces
PLACE chocolate in large microwavable bowl. Microwave on HIGH 2 minutes. Stir until chocolate is completely melted.
ADD marshmallows and graham pieces; stir until evenly coated. Drop tablespoonfuls of the marshmallow mixture onto wax paper-covered baking sheets.
REFRIGERATE 30 minutes or until chocolate is set. Store in tightly covered container in refrigerator.
21 servings, 2 clusters each
Variation
Prepare as directed, reducing marshmallows to 2 cups and stirring in 1 cup peanuts along with the marshmallows and graham pieces. |
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1-1/4 cups whipping cream
5 ounces white chocolate (or white chocolate chips)
1 ounce cold milk
12 graham crackers
16 Campfire Marshmallows (regular size, not miniature)
4 chocolate bars (1.55-ounce size)
Whip cream.
Melt white chocolate in top of a double boiler or in microwave. Stir milk into melted white chocolate to combine and allow to cool; fold into whipped cream. Reserve.
Break one graham cracker in half. Place three squares of Hershey's chocolate bar on each half and cook in microwave for 45 seconds, or until the chocolate begins to melt.
Remove from microwave and place a marshmallow on top of the chocolate on each graham cracker half. Return to microwave for 15 seconds or until the marshmallow begins to inflate.
Remove from microwave and top each with another half graham cracker. Press down to set. Top with a dollop of white chocolate mousse and repeat for more s'mores.
Makes 8 servings. |
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1 cup Campfire Miniature Marshmallows
2-10oz pkgs frozen strawberries, thawed
3 oz. Pkg strawberry flavored gelatin
1 pkg white cake mix
1 cup water
1/3 cup oil
2 eggs
Heat over to 350°f. Generously grease 12x9 inch pan. Sprinkle marshmallows over bottom of pan. In bowl, combine thawed strawberries and gelatin and set aside. In large bowl, blend cake mix, water, oil and eggs. (or whatever cake mix calls for) until moistened. Beat 2 minutes at highest speed. Pour batter over marshmallows in pan. Spoon strawberry mixture evenly over batter. Bake at 350°F for 35 to 45 minutes or until toothpick inserted in center comes out clean.
Cool completely.
Serve inverted, tip with whipping cream, if desired. |
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1 pkg (3oz) lime flavored gelatin
1 pkg (3oz) raspberry flavored gelatin
3 cups boiling water
3 cups Campfire Miniature Marshmallows
1 cup (13-1/2 oz can) of drained crushed pineapple
1 cup heavy cream, whipped
12 ladyfingers, split cut in half
Dissolved each package of gelatin separately in 1-1/2 cups water, pour into 8 inch square pans. chill until firm; cut in cubes.
Combine miniature marshmallows, pineapple and gelatin cubes; mix lightly. Fold in whipped cream; pour into a 9 inch spring pan lined with ladyfingers. Chill several hours. |
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