Puff Up Your Favorite Holiday Recipes with Plush Puffs Gourmet Marshmallows!

So many of the best holiday recipes use marshmallows. Sweet potato casserole, which is great at any time during the cold season, not just on Thanksgiving, is always great with marshmallows. And we found that our Gingerbread Spice marshmallows make sweet potatoes to-die-for.

But there are a ton of things you can do with marshmallows for the holidays. And we have a great deal on recipe-ready “Odds & Ends” Plush Puffs marshmallows. When we cut our square marshmallows and our round MugToppers, we are left with odds & ends that don’t go in our packages, but are made from the same delicious ingredients Plush Puffs is known for.

Here are a couple marshmallow recipe ideas to spur your creativity:

Follow the directions on the Kellogg’s Rice Krispies Box:
Melt 3 Tbs. butter in a deep pan, add 10 ounces of marshmallows (about 2 cups of “Odds & Ends” Plush Puffs), stir until melted on low heat. Take off heat and add 6 cups of Rice Krispies (any flavor!). Pour into a sheet pan and let cool completely. Cut into 2 1/2″ squares.

Melt another cup of Vanilla Bean, Caramel Swirl or other flavor of Plush Puffs “Odds & Ends.” Dollop 1 Tbs. melted marshmallow onto a cut square and top with another square.
Variations:  Drizzle dolloped marshmallow with lightly melted Nutella, chocolate, or Peanut Butter.  Roll side in toasted coconut, crushed granola, chocolate chips or cinnamon dots.

Fudge Ingredients:

  • 3 cups sugar
  • 2/3 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
  • 1/8 teaspoon salt
  • 1-1/2 cups milk
  • 1/4 cup (1/2 stick) butter
  • 1 teaspoon vanilla extract
  • 1 cup Plush Puffs “Odds & Ends” in your choice of flavor

Ganache Ingredients:

  • One package of good quality semisweet chocolate chips
  • 1/2 pint of heavy cream

Directions:

Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil. Spread Plush Puffs “Odds & Ends” over the bottom of the pan.
Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)
Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread over the marshmallows in the prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature.
For the Ganache, combine the ingredients and microwave on high for one minute.  Stir (in one direction) until smooth, nuke again for another 30 seconds if needed and stir until completely smooth. Spread over cooled fudge.
About 36 pieces or 1-3/4 pounds.

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