Marshmellow Recipes

Marshmallow Peanut Butter Squares

1 cup Milk Chocolate Chipits
1 cup Butterscotch Chipits
1/2 cup margarine
1 cup peanut butter (smooth)
2 cups Rice Krispies
2 cups of Mini Marshmallows (colored or white)
Garnish with colored sprinkles (optional)


  1. Melt both Milk Chocolate and Butterscotch Chipits, margarine and peanut butter on low-medium heat until smooth.
  2. Once smooth, add Rice Krispies and Mini marshmallows.
  3. Blend everything together in a bowl.
  4. Put into an 8 x 8 square pan. Garnish with colored sprinkles and refrigerate until firm.

Marshmallow Icing Recipe

½ cup Karo, Red Label
1 cup granulated sugar
Few grains salt
½ teaspoons vanilla
¾ cup halved, fresh marshmallows
¼ cup water

To prepare this Marshmallow Icing Recipe 1, first combine the Karo, sugar, salt and water and boil until the mixture threads, 238 degrees F. Add the marshmallows and flavoring and beat until stiff enough to spread. The cake should be cold.

Hawaiian Salad

1 cans tropical fruit salad
1 can pineapple
1 pint whipping cream (or 1 cup cool whip)
2 cups marshmellows (the small size)
1 cup coconut
1 cup manderan oranges
1 bannana sliced
marachino cherries

whip cream until stiff fold in fruit drained and marshmellows and coconut
chill for a few hours before serving.



*3 egg yolks
*1 cup milk
*3/4 cup sugar
*3 tblsp. white vinegar
*2 tblsp. plain flour
1/2 pint heavy whipping cream
1 package of small marshmallows
1 can of pineapple tidbits

Mix all starred ingredients together and blend over MED-LOW heat stirring constantly until it thickens into custard. Set aside and let cool.
Whip the half pint of heavy whipping cream with electric mixer. Pour cooled custard into a serving bowl.

Fold in a little pinapple juice, cream,and marshmallows, cover and let set in refrigerator over night is preferred.

Best Ever Fudge

4 1/2 cups sugar
13 ounces evaporated milk
1 cup butter
8 ounces Hershey Bars
12 ounces semi-sweet chocolate chips
1 (7 ounce) jar marshmallow creme
1 cup walnuts, chopped
2 teaspoons vanilla extract

Mix together sugar, evaporated milk, and 2 sticks (1 cup) butter in electric skillet at 250 degrees until comes to a boil.
Time and stir for 10 minutes.
Unplug skillet.
Add Hershey bar and chocolate chips, stirring until smooth.
Add marshmallow creme and stir until smooth.
Add walnuts and vanilla and mix well.
Pour into greased 9 x 13 baking pan.
Cool and cut into serving pieces


1/4 cup. sugar
1 tsp. cinnamon
2 (8 oz.) cans refrigerated quick crescent dinner rolls
16 lg. marshmallows
1/4 cup. butter, melted
1/4 cup. chopped nuts, optional
1/2 c. powdered sugar
1/2 teaspoon. vanilla
2-3 teaspoon. milk

Combine sugar and cinnamon. Separate crescent dough into 16 triangles. Dip a marshmellow in melted butter; roll in sugar mixture. Wrap a dough triangle around each marshmellow, completely covering marshmellow and squeezing edges of dough tightly to seal. Dip in melted butter and place buttered side down in deep muffin cups. Repeat with remaining marshmellows. Place on foil or cookie sheet during baking to guard against spills in oven. Bake at 375 degrees for 10-15 minutes until golden brown. Immediately remove from pans and drizzle with glaze. Sprinkle with nuts. Serve warm or cold. Glaze: Combine powdered sugar and vanilla with enough milk until thin enough to drizzle. Reheat, wrapped in foil for 5-10 minutes at 375 degrees. Puffs may be frozen and reheated from frozen state, wrapped in foil for 10-15 minutes at 375 degrees.



1 cup. graham cracker crumbs
1/3 cup. butter


32 lg. marshmallows
1/2 cup. milk
1/2 pint. whipping cream
2 sq. unsweetened chocolate, chipped
1 teaspoon. vanilla

Mix graham cracker crumbs and butter until crumbly. Press into a 9 inch pie pan for crust. Save a few crumbs for on top.
Filling: Melt marshmellows with milk in top of double boiler. Set aside to cool When cool, whip cream. Add cream, chipped chocolate and vanilla to the cooled marshmellows. Put in the crust; sprinkle reserved crumbs on top. Refrigerate for a few hours before serving.


1 (20 oz.) can cherry filling, chilled
1 (15 1/4 oz.) can juice, packed pineapple chunks or crushed pineapple, chilled and well-drained
1 (14 oz.) can sweetened condensed milk
1 (8 oz.) frozen non-dairy whipped topping
1 cup miniature marshmellow

In a large bowl combine all ingredients. Spoon into individual serving dishes or one large bowl. Chill 30 minutes.


2 cup. sugar
1 cup. butter (2 sticks)
2 eggs
2 cup. flour
3 tbsp. cocoa
1 cup. Coke
1 teaspoon. vanilla
1/2 cup. buttermilk
1 teaspoon. baking soda
1 cup. marshmellows (sm. size)

Cream butter and sugar; add eggs and beat well. Bring Coke and cocoa to a boil then add to the butter mixture, add vanilla, buttermilk, flour baking soda and marshmellows last. This batter will be very thin. Pour into a well greased pan approximately 13x9x2 inches and bake 350 degrees until the cake test done 20 to 30 minutes. Ice while cake is hot.


2 cup. sugar
1/4 cup. white Karo
2 heaping tablespoon. cocoa
1/2 cup. Parkay
1/2 cup. milk
Dash of salt

Put all ingredients into a pan and bring to a boil. Boil for one minute and remove from heat, add 1 tablespoon vanilla. Beat until at spreading consistency, if it gets too hard before you finish icing, add a few drops of warm milk. (Icing should be very thin).

1/4 cup cornstarch
1/3 cup confectioners sugar
1 envelope unflavored gelatin
1/3 cup water
2/3 cup granulated sugar
1/2 cup light corn syrup
Pinch of salt
1 teaspoon vanilla extract
Sift the cornstarch and confectioners sugar into a bowl. Lightly grease an 8x8-inch square baking pan and sprinkle 1 tablespoon of the cornstarch-and-sugar mixture into it. Tilt the pan to coat the sides and the bottom. Leave any excess in the pan.
Sprinkle the gelatin into the water in a small saucepan and let soak for five minutes. Add the granulated sugar and stir over low heat until the gelatin and sugar dissolve.
In the large bowl of an electric mixer, combine the gelatin mixture, corn syrup, salt and vanilla and beat for 15 minutes on high speed, until peaks form.
Spread the fluffy mixture in the prepared pan and smooth the top. Leave for two hours or until set.
With a wet knife, cut the marshmallow mixture into quarters and loosen around the edges. Sprinkle the remaining cornstarch-and-sugar mixture on a baking sheet and invert the marshmallow blocks onto it. Cut each quarter into nine pieces and roll each one in the starch and sugar.
Place the marshmallows on a cake rack covered with paper towels and let them stand over night to dry the surface slightly. Store airtight; the marshmallows will keep for a month.

Another New England Fav!

1 egg
1/3 c. vegetable oil
1 c. sugar
2 c. unsifted all-purpose flour
1/3 c. unsweetened cocoa
1 tsp. baking soda
1/4 tsp. salt
3/4 c. milk
1 tsp. vanilla
Filling (recipe follows)

Heat oven to 350 F. 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 c. butter or margarine
1 c. confectioners’ sugar
1 c. Marshmallow Fluff (about 1/2 of a 7 1/2-oz. jar)
1 tsp. vanilla
In a medium bowl with mixer at medium speed, beat butter and remaining ingredients until light and fluffy.

You don’t grow up in NE w/out one of these

2 slices of your fav bread
Fluff (comes in a jar at the grocery store)
Your fave Peanut Butter

Slap some PB on the bread, top w/Fluff then place the other slice of bread on top.

Eat and Enjoy

24 oz. cream cheese, softened

1 7 1/2-oz. jar Marshmallow Fluff

2 eggs

3 Tbsp. flour

1 unbaked Graham Cracker Crust or 1 9-oz. ready-to-use crust

Heat oven to 350 F. In large mixing bowl beat cream cheese, Fluff, eggs and flour until smooth. Pour into pie shell. Bake 45 minutes or just until edges begin to brown. Turn off heat and let cheesecake cool in oven with the door cracked open for about 1 hour. Remove to wire rack and cool completely. Refrigerate at least 4 hours before serving. Makes 12 to 14 servings.



• Using orange and black frosting, decorate the top of an 8"x8" sheet cake to look like a checkerboard.
• Use a dab of leftover icing as glue to place MARSHMALLOW PEEPS

I thought Marshmallow treats would have been one of the first recipes

1/4 c. margarine or butter
1 7 1/2-oz jar Marshmallow Fluff
5 cups crispy rice cereal

Melt margarine in large saucepan over low heat. Add Marshmallow Fluff and cook over low heat about 5 minutes, stirring constantly. Remove from heat. Add crispy rice cereal. Stir until well coated. Using buttered spatula or waxed paper, press mixture evenly into buttered 13 x 9 x 2-inch pan. Cut into squares when cool. Yield: 24 squares, 2 x 2 inches.

Place Fluff and margarine in 2 1/2 qt. microwave safe bowl. Microwave at HIGH for 3 minute, stirring each minute. (Based on 700-watt microwave oven.) Stir in cereal until coated. Using a buttered spatula or waxpaper, press mixture evenly into buttered 13 X 9 inch pan. Cut into 2 X 2 squares. Yield: 24 squares.

customized treats
Depending on your taste, try customizing your Marshmallow Fluff Treats recipe by adding small pieces of nuts, chocoate, dried fruit, unsweetened cocoa, candy bay, and/or other ceral. To the rice cereal add up to one cup of your customized selection and blend in thoroughly before adding to the cooked ingredients.

Fruit Dip - l jar marshallmellow creme and l plastic container of Philly Cream Cheese (strawberry flavor) not low fat. Mix together and serve with fruit…delicious