Squishy, soft marshmallows turn to sticky, gooey goodness when heated – a great base for all sorts of treats!
Microwave fruit loop bars
Heat 45ml butter and a 400g packet marshmallows in a large microwave bowl for about 30 seconds, until puffed and melted. Stir in a 350g box Fruit Loops and mix until fully combined. With greased hands, press into a greased 23cm x 28cm pan lined with baking paper until flat. Combine 125ml icing sugar with 15ml milk. Drizzle glaze over bar and sprinkle with about 45ml sprinkles of your choice (optional). Set aside for 1-2 hours to set. Cut into squares.
Heat 115g white marshmallows and 15ml water in the microwave for about 30 seconds, until puffed and melted. Gradually stir in 425ml sifted icing sugar, using your hands when it gets thick. (Add extra icing sugar if the fondant is
still too wet – it should have the consistency of store-bought fondant). Add food colouring of your choice and knead until smooth. Use like any other fondant to cover cakes or for making toppers.
Heat 250ml brown sugar, 125ml evaporated milk, 15ml milk powder and 60g butter on medium, while stirring,
until a sugar thermometer reaches 110°C. Add 125ml marshmallows and 5ml vanilla essence and stir until smooth.
Remove from heat and stir in 180g chopped caramel or white chocolate, until melted. Pour fudge into a 20cm x
28cm tin (or bigger or smaller, depending on the thickness you prefer) lined with baking paper. Set aside for about 2
hours, until cooled and firm. Cut into squares.
Pina colada pudding
Whisk together a 90g packet of instant vanilla pudding mix with a 440g tin crushed pineapple (including juice). Whip 250ml cream to soft peaks and fold in with 500ml chopped or mini marshmallows, 250ml toasted desiccated coconut and 5ml rum extract. Spoon into serving glasses and serve topped with maraschino cherries, mint and vanilla wafers.
3-ingredient s’ mores dip
Sprinkle 180ml chopped dark chocolate in an even layer in a small baking dish. Cut 8 marshmallows in half and
place on top. Bake at 230°C for 6-8 minutes, or until marshmallows are lightly browned and puffed. Set aside for 5 minutes. Serve with Tennis biscuits to dip.
Heat a 150g packet mini or chopped marshmallows, 50g butter, 250g chopped milk chocolate and 60ml boiling
water on medium, stirring until melted. Cool. Whip 250ml cream with 10ml vanilla essence until thick. Fold cream into cooled chocolate mixture until smooth. Divide between 6 x 125ml dishes. Serve immediately.
FEATURE: MARGIE ELS-BURGER ASSISTED BY: NOMVUSELELO MNCUBE PHOTO: DYLAN SWART